Butter Garlic Naan Video by Tarla Dalal

Butter Garlic Naan Video by Tarla Dalal

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This is a rich Indian bread recipe, with the exciting flavour of garlic and green chillies. Handle the dough carefully, just as explained in the recipe in order to get the perfect texture of naan. While naan is traditionally prepared in a tandoor, this Butter Garlic Naan can be comfortably prepared in a tava at home. Remember to brush each Tava Garlic Butter Naan with melted butter, just as the Punjabis like it, and serve with your favourite subzi and side dishes like Boondi and Pomegranate Raita or Cabbage and Carrot-Kachumber .

  

Recipe Description for Butter Garlic Naan, Tava Garlic Butter Naan

Preparation Time: 
Cooking Time: 
Makes 6 garlic naans
Show me for garlic naans


Ingredients


To Be Ground Into A Coarse Garlic Paste
2 tbsp roughly chopped garlic (lehsun)
2 tsp roughly chopped green chillies

Other Ingredients
1 cup plain flour (maida)
1 tsp dry yeast
1/2 tsp sugar
2 tbsp curds (dahi)
1 tbsp oil
salt to taste
plain flour (maida) for rolling
melted butter for brushing

Method
  1. Combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix gently and cover with a lid and keep aside for 4 to 5 minutes.
  2. Combine the plain flour, yeast-sugar mixture, coarse garlic paste, curd, oil and salt and in a deep bowl and knead into a soft dough using little water.
  3. Cover the dough with a lid or a damp muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes).
  4. Divide the dough into 6 equal portions.
  5. Press a portion of the dough flat on a rolling board and roll out into an oblong of 125 mm. (5") using a little plain flour for rolling.
  6. Heat a non-stick tava (griddle) and place the naan, cook it on one side till it puffs slightly and then turn over.
  7. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
  8. Repeat steps 5 to 7 to make 5 more naans.
  9. Brush each naan with a little melted butter and serve immediately.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook

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