Butter Garlic Naan


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A popular leavened bread of exquisite taste cooked in a tandoor. A tandoor is a clay oven which is known to have originated in Persia. The tradition carries on even today in modern day Iran and several North Indian homes. I have added some pounded mint leaves to the naan dough to enhance the flavour and appearance of this bread. Instead of using a tandoor, these naans have been cooked over gas on the sides of an inverted pressure cooker. You can even make them in a gas tandoor if you have one. I have also made the naans smaller sized so that they can be cooked faster.

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Preparation Time: 
Cooking Time: 
Makes 6 naans.
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Ingredients



To be ground into a coarse paste
1/4 cup garlic (lehsun) cloves
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
1 tbsp lemon juice
1 tsp sugar

Other ingredients
1 cup plain flour (maida)
1/2 tsp fresh yeast, crumbled
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt
oil for greasing
butter for brushing

Method
  1. Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
  2. Combine all the ingredients including the ground paste in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
  3. Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx.15 to 20 minutes).
  4. Press the dough lightly to remove the air.
  5. Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter circle.
  6. Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.
  7. Apply a little water on one side of each naan and stick the wet side of the naan around the inside of the pressure cooker.
  8. Place the pressure cooker upside down directly on the flame and cook till both sides are golden brown. You can apply 3 to 4 naans at a time inside the walls of the pressure cooker.
  9. Remove the naans brush with butter and serve hot.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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 on 22 May 12 02:59 PM


 on 19 Nov 10 11:54 PM


This one's a real winner!! My naan turned out quite soft and incredibly tasty, even on its own! I also garnished it a generous amount of cheese to add that extra richness to it! A sinful, crispy delight!