Garlic Naan ( Kebabs and Tikkis Recipe)
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 33118 times
Exquisitely flavoured leavened bread cooked in a tandoor! i have added some garlic cloves to the naan dough to enhance its flavour.
- 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 4 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 surface 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 and brush with butter.
- Serve hot.
Nutrient values per naan
|Vitamin A||113.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||2 mg|
|Folic Acid||0 mcg|
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