Garlic na’an

Adapted from My Food Story

Ingredients:

  • 2 1/2 cups All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Sugar
  • 3/4 teaspoon Salt
  • 1/2 cup Yogurt
  • 1/4 cup Water
  • 1 tablespoon Oil
  • 2 tablespoons chopped Garlic
  • Sesame Seeds, Onions Seeds (for sprinkling and melted butter for brushing)

Directions:

  1. In a large bowl, mix together flour, baking soda, sugar and salt. Stir to combine well.
  2. Add yogurt and oil and knead into the flour. Start adding water little by little and knead as you go till you get a soft, supple dough. You may not need the entire quantity of water so add only as much as you require. If the dough feels too dry, add water by the teaspoon or some extra flour if the dough feels little wet. It should look like a smooth ball
  3. Cover with a damp towel and set aside in a warm place for 25-30 minutes. If you live in a cold place, rest the dough for 1.5-2 hours. But in warmer climate, 30 minutes is sufficient.
  4. Heat a flat non-stick pan or skillet or tawa. We used a cast iron pan I found in the cupboard.
  5. Divide the dough into lemon sized balls. Dust a ball of dough in flour. Lightly roll out the dough to 1/4 inch thickness without applying too much force. Use a little dry flour if the dough is sticky. Make sure it’s thin enough! (Our first tries were a little bit thick)
  6. Brush the top lightly with water, and sprinkle with sesame and onion seeds (kalonji) and chopped garlic. Lightly press so that they stick to the dough. Turn it over, and brush the other side well with water as well – this helps the naan stick to the tawa.
  7. Make sure your pan is really hot. Now place the bottom side down on the tawa (pan) so that the side with sesame seeds is facing up. Wait for 5 seconds and cover with a lid, which should be big enough to cover the naan. The naan starts forming air pockets. Wait for 45 seconds and then flip the naan to cook it on the other side. Cook for approx 30 seconds, pressing down lightly to help it cook evenly. The naan is ready. Brush it with butter immediately and serve!

This recipe popped up in my Google Feed, which prompted the idea of this recipe for weekend date night culinary exploits. We didn’t have the sesame and onion seeds, unfortunately. I was impressed enough that we had found paneer for the saag, from the Pakistani grocery 20 minutes away. I do not recommend the “direct flame” method because every time, the naan fell into the fire. Exciting!

~Jessica

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