Butter Garlic Naan
by Tarla Dalal
Added to 73 cookbooks
This recipe has been viewed 111831 times
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.
- Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
- 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).
- Cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx.15 to 20 minutes).
- Press the dough lightly to remove the air.
- Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4") diameter circle.
- Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down over an open flame.
- 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.
- 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.
- Remove the naans brush with butter and serve hot.
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