Whatever negativities Covid-19 is unleashing on the entire humankind, it has also given us some time to pause and realize true love – love for the family, kids and yourself. No wonder so many of us are igniting the passion of cooking, music, books and so on.
I love Punjabi food and since am not a Punjabi, I always try to achieve that authenticity by experimenting. [Poor hubby and kids are Guinea pigs]. Well, I just managed to almost perfect the recipe of making Garlic Naan without Tandoor, without yeast and without hours of preparation. Lemme take you straight to the recipe.
- Plain flour – 1.5-2 bowls [I am going to try with plain flour + wheat flour and only wheat flour as well for healthier option]
- 1 small spoon of Baking Powder [I use that baking measurement spoon]
- 1 small spoon of Baking Soda [I want to use Eno next time]
- 1 spoon of sugar
- Salt as per taste
- 2-3 spoons of oil [I use Sunflower oil]
- Half bowl yoghurt
- Lukewarm water
- 4-5 Coarsely crushed garlics
- Black and white sesame
- Parsley finely chopped
Making dough for Garlic Naan:
Mix plain flour, baking powder, baking soda, salt, sugar, yoghurt, half of crushed garlic and oil together. Add some lukewarm water and knead the dough. Just like how you do it for making rotis. Please ensure you don’t add too much of water else the dough becomes too soft.
Cover the dough and keep aside for 10-15 mins.
Make rounds of the Naan dough and start rolling naans. Use plain or wheat flour for rolling.
You can make naans round or triangle or oval. I made oval shaped. To be honest, you can roll bigger and nicer in shape. Mine was a first attempt and am sure to do much better next time.
Well, this is the trickiest part because I didn’t use tandoor. I could have used oven and may be next time I should try that.
While roasting, I added a bit of water and then put the naan on it. So that it can stick well.
After you see bubbles and fluffiness on one side, turn the pan and roast the naan on the gas. Be careful and remember Safety First!
And…finally it’s done!
I served with a dollop of butter and Baigan Bharta AKA Eggplant Masala.
Enjoy and do share with me some tips and tricks of yours too.
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