I am sure everyone here loves Naans. When these naans mingle with a little garlic, life gets better manifolds. If you have not tried making naans, this post should give you the impetus. Making a naan is not much different than making a bread. Yeast, proofing and resting… its all that and with such amazing results ! So, let’s get cracking and proofing !! 🙂
This post has been pending for a while. I have been making naans for almost 2 years now but the timing was just not right to post the recipe and share it with you all. Usually naans are made at my place when we are expecting guests and then i am just running from corner to corner to entertain my guests. Amid all that, the photography takes a back seat and the recipe never makes to the blog.
With so many of my curries and stir fries needing a good naan to accompany, this recipe was being requested by many people. So, i decided to quit the laziness and got up today with only one thing on mind-“got to make these naans and click some pictures!!”. Unlucky for me, the day got gloomy mid way and it started to rain, killing my spirits just like the natural light. Nevertheless, i was determined and managed to click the pics and put them here with a slight touch of photoshop 🙂
Since i was making the Garlic Naans, i thought it would just be fair to make the ultimate pairing accompaniment- rich and creamy dal makhani off course.
Well, now back to garlic naans, this recipe is simple to make till you follow the method and with a little patience, you will have the most wonderful naans ever. Below, i am explaining both, the skillet roasted version and the oven bake version. Pick your style or try them both and decide.
Whole Wheat Garlic Naan
Whole wheat Garlic Naan
1 cup, 2 mixing bowls, couple of spoons, cling film, pizza stone or baking tray (for baking) and a skillet for roasting.
- 2.5 cups whole wheat + 1/4 th cup for working the dough
- 1 tsp dry active yeast
- 1 tsp sugar
- 1/2 cup lukewarm water
- 1/2 cup milk
- salt to taste
- 1 tsp nigella seeds
- 1 tsp garlic powder (alternatively you can also use 2 cloves of garlic, minced)
- 5-6 cloves of garlic, finely chopped
- handful of fresh coriander, chopped
- 2 tablespoons butter + butter to put on top on the prepared naan,for serving
- Let us begin with preparing the dough. For that, let us proof the yeast first. For that, take a cup and to it, add in sugar and lukewarm water. Mix and and in the yeast. Mix and let this rest for about 10 minutes. The yeast should start to froth. If it does not, restart the process. It is very important to add some sugar in the water for the yeast to work.
- Now, in a mixing bowl. Add in the flour, salt, nigella seeds, butter, garlic powder, water and milk. To this, add in the yeast mixture and knead into a soft dough.
- Put the dough in the greased mixing bowl and cover with cling film. Let this rest in a warm but dark place for about an hour. The dough should double up in size. If it does not, let it rest for more time.
- Once the dough has doubled up, punch it down and transfer on a clean surface sprinkled with flour. Knead the dough for about 2-3 minutes with a soft hand.
- Divide the dough in 8-10 portions.
- Take one portion and roll it out in the desired shape. Add in garlic and chopped coriander on top and let this rest on a baking tray for about 10 minutes.
- Pre-heat the oven at 450F. Once done, bake the naans for 8-10 minutes or till they are slightly roasted on top.
- Remove from the oven and top it with butter for serving.
For skillet roasting
- For skillet roasting, heat the skillet at maximum heat. Place one naan at a time and roast on both sides for 2-3 minutes. Remove and top with butter before serving.
So, what do u think? For my family, this was amazing ! I served it with Dal Makhani and it was the perfect meal for the cloudy, gloomy day. This dish definitely cheered my spirits ! Next time, i would try out a half all purpose flour+ half whole wheat flour mix for the Naan 🙂