Restaurant Style Garlic Naan - 3 Ways

This is the only recipe you'll need to make Restaurant Style soft Garlic Naan at home. Learn 3 Ways of making soft and delicious garlic naan, with video.

Recipe Source Link:https://www.mygingergarlickitchen.com/restaurant-style-indian-garlic-naan-3-ways-video-recipe/

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RECIPE INGREDIENTS

» For Naan:

• 2 teaspoons dried active yeast
• 2 teaspoons sugar
• 1/2 cup warm water (mine was 40°c)
• 3 cup plain flour /all purpose flour /maida
• 1 tablespoon + few drops for coating vegetable oil
• 1/4 teaspoon salt or to taste
• 1 cup warm water or milk, or as needed (for kneading dough)
• 3-4 tablespoons garlic, grated
• 3-4 tablespoons chopped coriander

» For Garlic Ghee Or Garlic Butter:

• 3 tablespoons butter or ghee (use vegan butter if making it vegan)
• 1 tablespoon grated garlic

RECIPE INSTRUCTIONS

» Make Garlic Ghee/Butter:

1. Combine garlic and ghee in a small bowl and mix well. Garlic ghee is ready. Set it aside.

» Make Naan Dough:

1. In a small bowl, mix the yeast and sugar with one ¼ cup of warm water.
2. Leave it in a warm place for 5-10 minutes or until the yeast is covered with froth.
3. In a large mixing bowl, add activated yeast mixture, the flour, salt, and 1 tablespoon oil.
4. Mix well until combined.
5. Add a little water and knead well with your hands to make a soft and slightly sticky dough.
6. Apply a little oil to the dough ball and cover it with a plastic wrap.
7. Leave it in a warm place to rise for 2 hours or until it is double in size.
8. After 2 hours, uncover. unch the dough and knead again.
9. Pinch a large lemon size balls and dip it into dry flour.
10. Spread garlic and coriander. (You can also do this once you roll the dough ball.) Repeat the same method with the rest of the dough.

» Rolling Garlic Naan:

1. Roll a dough ball into an oval shape.
2. Then stretch it from all the sides to shape it into a teardrop. Don't roll them out too thinly or they'll turn out like crisps.

» Cooking Garlic Naan on Tawa/Pan:

1. Heat a pan/Tawa over medium-high heat. Apply water on one side of naan.
2. Place the water side down on the Tawa.
3. Cook for about one minute, until the dough, puffs up.
4. Once the naan starts bubbling and the dough starts drying, flip the Tawa over the hot plate or flame and cook for one more minute or until they turn golden brown.
5. Once cooked, flip the pan again and brush the cooked naan with melted garlic ghee or butter.
6. Remove from the pan, and cover with a cloth to keep warm until serving. Garlic Tawa Naan is ready. Serve it with matar paneer or any other curry of your choice.

» Cooking Garlic Naan in a Pressure Cooker:

1. Heat a pressure cooker over medium-high heat without the lid. Apply water on one side of naan.
2. Place the water side down on the Tawa.
3. Cook for about one minute, until the dough, puffs up. Once the naan starts bubbling and the dough starts drying, flip the pressure cooker over a hot plate or flame and cook for one more minute or until they turn golden brown.
4. When cooked, flip the pressure cooker and remove the naan from the cooker with the help of a wooden spatula.
5. Brush the cooked naan with melted garlic ghee or butter. Cover with a cloth to keep warm until serving. Garlic Cooker Naan is ready. Serve it with a curry or dal tadka.

» Cook Naan In an Oven:

1. Set the oven to broil. Line a baking tray with foil or parchment paper.
2. Place rolled naan on a lined baking tray and put it in the top of the oven and broil for about 1-2 minutes. Flip it over and broil for 2 more minutes.
3. Brush the cooked naan with melted garlic ghee or butter.
4. Serve hot with some dal, curry, and jeera rice.

RECIPE NOTES

1. To make it cheese garlic naan, add sprinkle some mozzarella cheese or cheddar cheese on top of each naan after cooking.
2. If you don't want to use butter for brushing naans, then you can swap butter with extra virgin olive oil.