>> Thursday, September 2, 2010
If I'm not wrong, naan is favourite of every Indian and so mine too. I'm a true lover of naan and I love it in any form. Last Saturday, we had our lunch at Indian hotel, LA and we ordered garlic naan, shahi paneer, chicken 65, vegetable pulao and raita. Oh my god! I had tummy-full and I thought "Why not prepare Garlic Naan?" And there we go....
I used to think, for preparing naan we need tandoor.. But, I read in some cookbook that we can prepare them in oven... Wow! I was jumping in joy.. Even Sree was surprised when he saw Garlic naan for dinner.. He was not ready to believe me that I've prepared them in home. Atlast I shown him how I did... :)
So, here I go for you all................
4 cups - All Purpose Flour
2 tbsp - active dry yeast
1 tsp - Baking Powder
4 tbsp - warm milk
2/3 cup - plain yogurt
2 tbsp - ghee
2/3 cup - milk
1/2 cup - chopped cilantro
2 tsp - minced garlic
2 tbsp - sugar
1/2 tsp Salt
Mix together warm milk, yeast and sugar in a bowl and let it stand until frothy. In a medium bowl, take flour, baking powder and salt. Make a depression in center and fold in the frothy mixture, yogurt and ghee. Mix together and use milk to knead it into a smooth ball of dough.
Oil a medium bowl and place the dough into it. Cover with a damp cloth or plastic wrap and keep aside for atleast 1 hour to rise.
Once dough has risen, punch down and knead in minced garlic. Take 8 balls out of the dough. Roll the ball out, using rolling pin, into an oval about 6 inches long.
Preheat the oven at high broil mode. Oil the baking sheet and place the naan on it. In each batch, you can make two naans.
Brush naan with melted ghee and broil for 5-6 minutes or until brown. Take it out, brush some more ghee onto it, sprinkle chopped cilantro and chopped garlic and broil for another 1-2 mins.
Serve warm with paneer butter masala or another rich curry.
This entry goes to Two for Tuesdays Volume 12 hosted by Girlichef.
Also it goes to BSI-MILK hosted by Sanyukta.