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Blogging Marathon# 47: Week 3/ Day 3

Theme: Recipes from Menu Card

Dish: Garlic Naan

For the final day of this week’s marathon, I have a delicious ‘Garlic Naan’ recipe that would go great with any Indian gravy curry especially with this Amritsari Chole. Ordering breads at a restaurant is quite a task because there are so many varieties to choose from. But there’s also a problem with restaurant naans, sometimes they get too hard and chewy making it difficult to eat.

I have found that homemade naans when made with a combination of all-purpose flour and whole-wheat flour gives a nice soft texture to the naans. My mom loves my naans and always compares them with the restaurant ones, saying mine are so much better (yay!!)

I found the recipe on Sandhya’s blog and loved the idea of brushing the naans with garlic oil/ ghee before baking. That flavored oil added so much taste to the naans and made them extra special. I served the garlic naans with Amritsari chole and some mango juice for a delicious and filling meal. 

Recipe adaptedfrom Sandhya’s blog.

IngredientsMakes 8 medium size naans (Serves 3~4 people)

Print Recipe
Garlic Naan Yum
Garlic Naan
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
medium
Ingredients
  • 1 cup All purpose flour
  • 1 cup Whole wheat flour
  • 1 tsp Yeast
  • ½ cup Yogurt
  • 1 tsp seeds Nigella
  • 2 tbsp Ghee or Oil
  • 1 tsp Sugar
  • ½ tsp Salt
For Garlic Oil:
  • 2 tbsp Ghee Oil/
  • 2 ~ 3 cloves Garlic - finely minced
  • 2 tbsps Cilantro - chopped
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 60 minutes
Servings
medium
Ingredients
  • 1 cup All purpose flour
  • 1 cup Whole wheat flour
  • 1 tsp Yeast
  • ½ cup Yogurt
  • 1 tsp seeds Nigella
  • 2 tbsp Ghee or Oil
  • 1 tsp Sugar
  • ½ tsp Salt
For Garlic Oil:
  • 2 tbsp Ghee Oil/
  • 2 ~ 3 cloves Garlic - finely minced
  • 2 tbsps Cilantro - chopped
Garlic Naan
Instructions
  1. Combine flours, yeast, yogurt, oil, nigella seeds, sugar and salt in a mixing bowl. Add enough water to make a smooth and soft pliable dough. Cover and set aside for about 1 hour or until the dough is doubled in volume.
  2. Make the Garlic Topping: Heat oil/ ghee in a small saucepan. Add the garlic and chopped cilantro; cook till garlic turns golden.
  3. Preheat the broiler to High.
  4. Divide the dough into 8 equal pieces. Roll each piece into a round or tear shaped naans.
  5. Brush the top with the garlic oil and place on a baking sheet.
  6. Broil for about 2 minutes, then flip and broil for another 1 minute. Watch the oven like a hawk to make sure that the naans don't burn.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 47.

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9 thoughts on “Garlic Naan”

  1. That is a feast Pavani! Love the idea of whole wheat flour along with the APF. Been a long time since I made naan at home.

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