Butter Garlic Naan Recipe – Garlic Flavoured Flatbread
Introduction
Delve into the delightful experience of making Butter Garlic Naan, a beloved North Indian flatbread that perfectly complements a variety of dishes. With its soft, pillowy texture and aromatic garlic flavor, this naan is an ultimate addition to your culinary repertoire. Serve it alongside traditional Punjabi dishes like Sabut Moong Ki Dal and Dry Methi Malai Matar for a satisfying and flavorful meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 3 cups |
| Active Dry Yeast | 1-1/2 teaspoons |
| Curd (Dahi/Yogurt) – whisked | 1/4 cup |
| Salt | As required |
| Sugar | 1/2 teaspoon |
| Garlic (ground) | 8 cloves |
| Butter (softened) | 2 tablespoons |
| Lukewarm Water | As required |
| Garlic (finely minced) | 6 cloves |
| Coriander Leaves (Dhania) – chopped | 2 teaspoons |
| Mint Leaves (Pudina) – chopped | 1 teaspoon |
| Butter (melted) | 2 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 3g |
| Fiber | 1g |
Preparation Time
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Total Time: 270 minutes
- Servings: 12
Instructions
-
Prepare the Dough:
Begin by prepping all ingredients and placing them within easy reach. In a large mixing bowl, combine the all-purpose flour, salt, sugar, and active dry yeast, stirring gently to incorporate. -
-
Mix Ingredients:
Add the whisked curd, softened butter, and ground garlic to the dry mixture. Gradually pour in the lukewarm water, kneading until you form a soft and pliable dough. Knead for about 8-10 minutes on a lightly floured surface, or use a stand mixer with a hook attachment for ease. -
First Rise:
Transfer the dough to a well-oiled bowl and cover it with a damp kitchen towel. Allow it to rest for 2 hours or until it doubles in size. -
Punch and Divide:
Once the dough has risen, punch it down gently and knead for another minute. Divide the dough into 6-7 equal portions and shape each into a ball. Keep the remaining dough covered while working with one. -
Shape the Naan:
Roll out each ball into a 7-8 inch elongated, tear-drop shape. Sprinkle some finely minced garlic over the top and press it in gently. -
Prepare to Cook:
Brush the underside with a little water. Preheat an iron griddle over medium heat. Place the water-brushed side down onto the hot griddle. -
Cooking Method:
Invert the griddle to expose the garlic side directly to the flame (without direct contact). Move the griddle gently to ensure even cooking. After about a minute, check for browning and bubbling. -
Finishing Touch:
Using tongs, carefully remove the naan from the griddle and cook the other side directly over the flame, keeping it in motion for even cooking. -
Add Flavour:
In a small bowl, mix the melted butter with chopped coriander and mint leaves. Brush this herbed butter generously over the freshly cooked Garlic Naan. -
Serve:
Present the Butter Garlic Naan warm alongside Punjabi Sabut Moong Ki Dal, Dry Methi Malai Matar, and a refreshing Beetroot Raita for an ultimate meal experience.
Conclusion
This Butter Garlic Naan not only elevates your meal with its delectable taste but also brings a touch of North Indian tradition to your table. Enjoy the process of making it as much as savoring its rich flavors!
