Butter Garlic Naan - Indian Flatbread
Servings 12 Naans
Calories 182kcal
Equipment
- Cast Iron Pan or Griddle
Ingredients
- 4 cups All purpose White Flour Maida
- 1 tablespoon Dry Active Yeast
- ½ Teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¾ Cup Thick Yogurt
- ¾ Cup Water Warm; upto 1 cup
- 1 teaspoon Salt
Butter Garlic
- 10-12 Cloves Garlic Minced
- 1 tablespoon Cilantro Finely Chopped
- 3-4 Tablespoon Butter If using unsalted, add salt.
Instructions
- In a large bowl, add the flour, salt, baking powder, baking soda & Yeast.Give it a mix.
- Add the Yogurt & warm water. Get all the ingredients together to make a shaggy & sticky dough.
- Using the stretch and fold technique, knead the dough till all the ingredients are incorporated.The dough will be super soft.
- Apply oil all around the dough and cover it well. Make sure there are no gaps.
- Leave the dough undisturbed for 2-4 hours. The dough will rise to twice it's size. If it doesn't, see how to troubleshoot the dough on top.This is called proofing the dough.
- Divide the dough into smaller individual naan size balls.Or just pinch a golf ball sized dough and make it into a ball.
- Flour the rolling surface and the rolling pin.
- Roll the naan into a long oval or oblong shape. Sprinkle some nigella seeds or sesame seeds on top. Roll it once more.
- Heat the tawa/cast iron pan till its smoky.
- Place the naan plain side down.It will start to puff up.
- Flip it.Press lightly to get all the corners.
- Microwave the minced garlic, cilantro and butter toghether.
- Brush it over the Naan. Serve hot.
Video
Nutrition
Serving: 1Naan | Calories: 182kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 299mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg