How To Make Garlic Butter Naan:
The mere mention of soft, smokey and charred Naan makes me go weak in my knees. Getting it exactly the way I have mentioned above in a rice dominated city is quite some task. So for a long time I was testing my skills to master the art of making Naans at home. The word "Tandoor" is a method of cooking, where a cylindrical Clay or Oven is used for cooking. Heated to a very high temperature by using wood or charcoal, in which any kind of marinated meat or bread can be cooked. Non availability of tandoor prompted me to try it out in a humble pressure cooker which came to my rescue and delivered the same charred, very soft Naan that could be torn into finger bites. I hate chewy Naans that need both hands to tear it off and then when you chew it becomes an exercise for your gums ! Talking about Naans here I should mention my Indian Flatbread Recipe is one of my most visited recipe also do check out shahi (royal) version of Naan called Baked Peshawari Naan .
Coming back to today's Garlic Butter Naan, the dough after kneading should be very soft not very sticky. Since this recipe doesn't have yeast in it so you do not need to leave the dough for hours. It is more kind of a quick fix for your naan craving. But I can assure you of taste and softness of my Garlic Butter Naan. Adding nigella seeds, sesame seeds along with chopped garlic not only adds prettiness but also add a lot of flavour. At the end do apply generous amount of melted Ghee ( yes, please don't compromise here if you want to have restaurant style Garlic Butter Naan) and sprinkle some chaat masala. I promise the easier process and fluffier texture due to baking soda and baking powder will encourage you to make it more often. As these are made with equal portions of Wheat flour and all purpose flour.
Ingredients:
1 cup All purpose flour
1 cup Wheat flour
1 cup Yogurt (not very fresh, little sour is perfect)
1/2 tsp Baking Soda
1 tsp Baking powder
2 tbsp Oil
1 tbsp Sugar
1/2 cup Warm milk ( you may need more while kneading the dough)
1/2 tsp Salt
Toppings:
5-6 Garlic cloves, finely minced
3-4 tbsp melted Butter or Ghee
3-4 tbsp chopped Cilantro
1 tbsp Nigella seeds
1 tbsp Sesame seeds
Red chilly powder to sprinkle
1 tsp Chaat masala
Method:
Sift the flours with salt, baking soda and baking powder. Make a well in the dry ingredients, add yogurt, oil right into the middle and mix well. Do add milk in between while kneading. Initially the dough will be sticky but keep kneading it for few more minutes and it should be fine. The dough should be of soft consistency. Lightly grease a large mixing bowl, place the dough and cover with a damp kitchen cloth. Find the hottest area in your kitchen and keep it aside for an hour.
Punch down the dough and throw in some chopped garlic, divide and shape them into bigger size than of a golfball. Keep everything ready near stove and put the Pressure Cooker on high flame then on low flame.
Stretch Naan dough rather than rolling it and give oblong shaped( if you are not able to stretch it by hand then go ahead and use a rolling pin). While stretching it, try to get thicker around the edge and with another hand give it a teardrop shape from one side. Sprinkle some sesame seeds, nigella seeds, finely chopped garlic cloves, chopped cilantro and press with slightly wet hand on one side. For color I sprinkle red chili powder and believe me it gives a nice color once cooked.
Take the rolled naan in your palm and wet the back side with very little water with your fingertips, stick the wet side of naan inside the wall of pressure cooker and place it evenly. Press lightly with your fingertips so that when you play around with the Pressure Cooker Upside down it should stick and not fall off.
As soon as you place the rolled naan, put the flame on high and let it cook for 1 minute, that's when you will see lots of bubbles right away (takes about few seconds). Lower the heat and after that keep rotating the cooker by holding the handle with a wrapped cloth or else you will feel the heat directly on your palm. I know it sounds a challenge but soon after 2-3 naans you will get the hang of it.
If you want it lightly charred then flip the pressure cooker upside down and put the flame on high (in a matter of few seconds you will see brown spots are visible), always be vigilant when doing this step or else it will turn into total burnt piece of naan !
With Seekh Kebab skewers take the naan out and immediately apply ghee with a brush. Sprinkle chaat masala and serve with your choice of side dish. I served it with Mutton Keema curry. These remain very soft if nicely wrapped( with a clean cloth) in a casserole for next 30 minutes.
