Butter Garlic Naan

My classmate, Bhavna Kamath is our very own Master Chef.  I changed just the flour from wheat to all purpose, simply to accommodate my gluten issues.  Thankfully, I can tolerate AFP!  I made this without curd as well but the dough is a bit tough and needs a lot of kneading.  With curd, the dough is soft. 

Collect it:

·        1 1/2 cups of All purpose flour (you can use Whole wheat flour)

·        1/2 cup Curds

·        1 tsp Salt

·        1 tsp Powdered sugar (optional)

·        1/2 tsp Baking Powder

·        1/4 tsp Baking Soda/NaHCo3/Cooking Soda

·        2 Tbsps Oil

·        5-6 Cloves of garlic, grated.

·        Coriander leaves, Handful and chopped fine

·        2 Tbsps Kalonji/Nigella Seeds/Onion Seeds

·        Salted Butter (I used President butter. You could use Amul too)

·        Warm Water to knead the dough.

Notes:

You can omit the powdered sugar if you do not like sweetish taste in Naan.

If you're making Garlic Naan for all, then please add grated garlic in the dough as well, for better and stronger taste of garlic. You will need more cloves of garlic.

Do not mince the garlic or pound it. Grated garlic will not release water nor will it come in chunks while eating. Hence, grating the garlic is recommended.

Make sure to apply water to the whole surface of the underside of the naan generously, else it might peel off the tawa and fall on the flame.

If you don't have Kalonji/Nigella seeds/Onion seeds, you can substitute it with white or black Sesame (Til) seeds.

Please use only warm water for the dough.

This dough makes approximately 6-7 medium sized Naans.

DO NOT USE A NON-STICK GRIDDLE/TAWA FOR THIS AS THE NAAN WILL NOT STICK ON ITS SURFACE AND YOUR NONSTICK TAWA WILL GET SPOILED DUE TO THE DIRECT CONTACT WITH THE FLAME.

You can use an iron, cast iron or anodised tawa/griddle for roasting the naans. 

Make it:

In a broad bowl, add all dry ingredients first. Mix well. Then add the Curds. Mix well.

Using warm water, keep kneading. Also add the oil, little by little whilst kneading the dough. It should form a smooth dough.  Knead well for about a minute of two using the oil. Form a round ball and apply a little oil to the dough on the outside. Keep covered for 15-20 mins.

Take a biggish ball of dough and roll it, preferably in oval shape, using little flour to dust it. Then sprinkle Kalonji, grated garlic and coriander leaves on it. Roll it once more to make sure all the three are well embedded on the Naan.

Apply water generously on the underside of the naan. And then put it on a hot tawa. Flame should be medium high. Once you see the bubbles appearing on the naan, turn the tawa upside down, so that the Naan comes in direct contact with the flame. Let it brown sufficiently but not too much.

Remove the naan with a flat ladle onto a plate. Smear butter generously on the naan.