Garlic Butter Naan

Once again this particular restaurant found me loitering in its parking lot - pondering whether to step in and get hold of a couple of those yummy tandoori naans, which would be an excellent accompaniment to the leftover shahi paneer ( from the day's lunch) or simply to get back home and make-do with plain chapati.

As it happens, the taste and feel of the naan made in a restaurant tandoor is unbeatable. The heat produced in a tandoor is around 450C which results in the soft golden brown tinged naan.
In comparison, the ovens at home can attain a maximum of 230C only !!

Nevertheless, the little chef in me along with my oven, have tried to replicate it as much as possible !! And, yes it did turn out well, taste and texture wise, albeit the final color was slightly less golden brownish (refer pic :( ).

INGREDIENTS

• 1 Cup All Purpose Flour or Maida
• 2 Tbspn Garlic, chopped
• 1/2 Cup Warm Water or as per requirement
• 1 Tspn Active Yeast 
• 1 Tbspn Sugar
• 2-3 Sprigs Coriander Leaves
• 2 Tbspn Milk
• 1 Tbspn Oil
• 1 Tspn Kalonji or Nigella Seeds
• Butter
• Salt, as per taste

 METHOD

• Add the yeast to the warm water along with the sugar, salt (as per taste) and a tbspn of maida. Mix. Cover with a lid and let it rest for about 15 minutes. The yeast will rise up.
• Add this yeast mix to the flour. Add oil, kalonji and milk. Knead to a soft dough. Add water if necessary.
• Smear oil on this dough and cover with a moist cloth. Let it rest for about an hour.
• Knead again. Pinch out small portions and flatten them. Place the chopped garlic and coriander. Dust with maida and roll out into 1/2 cm thick discs.
• Grease a pan and place the raw naan. Toss in to a preheated oven of 230C (or the max attainable temperature). Cook for around 10 minutes or till brown spots start appearing. Flip and repeat the other side for another minute. 
• Take it out of the oven and grease the browned surface generously with butter. 
• Goes great with any gravy rich dish :D !

Add the yeast to the warm water .

Add the yeast to the warm water along with the sugar, salt (as per taste) and a tbspn of maida. Mix. Cover with a lid and let it rest for about 15 minutes. The yeast will rise up.

Add oil, kalonji.

Add milk.

Knead to a soft dough. Add water if necessary

Smear oil on this dough and cover with a moist cloth. Let it rest for about an hour.

Knead again. Pinch out small portions and flatten them. Place the chopped garlic and coriander. Dust with maida and roll out into 1/2 cm thick discs

Grease a pan and place the raw naan. Toss in to a preheated oven of 230C (or the max attainable temperature). Cook for around 10 minutes or till brown spots start appearing. Flip and repeat the other side for another minute.

Take it out of the oven and grease the browned surface generously with butter. A rich gravy goes well with it !!