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.
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.
Make the Garlic Topping: Heat oil/ ghee in a small saucepan. Add the garlic and chopped cilantro; cook till garlic turns golden.
Preheat the broiler to High.
Divide the dough into 8 equal pieces. Roll each piece into a round or tear shaped naans.
Brush the top with the garlic oil and place on a baking sheet.
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.