main course

GARLIC BUTTER NAAN

NAAN

INGREDIENTS

  •  FLOUR – 2 CUPS + MORE FOR DUSTING,WARM WATER – AS REQUIRED,YEAST – ½ TBSP,SUGAR – 1 TBSP,SALT – TO TASTE,OIL – 1 TBSP,GARLIC – ⅓ CUP [HALF CHOPPED AND HALF GRATED],CORIANDER CHOPPED – 3 TBSP,BUTTER – TO BRUSH.

 

 PROCESS

  1. TAKE SOME WARM WATER, ABOUT ¾ CUP AND ADD IN THE SUGAR AND YEAST TO IT. MIX WELL AND KEEP TO PROOF FOR 15 MINS.
  2. IN A LARGE MIXING BOWL TAKE 2 CUPS OF FLOUR, ADD SALT TO TASTE ALONG WITH THE PROOFED YEAST MIXTURE.
  3. FORM IT INTO A DOUGH, ADD MORE WATER IF REQUIRED. NOW ADD A TABLESPOON OF OIL AND KNEAD THIS FOR ABOUT 5 MINUTES.
  4. PLACE THE DOUGH IN A GREASED BOWL AND LET IT PROOF FOR 2-3 HOUR OR UNTIL DOUBLED.
  5. SPRINKLE SOME FLOUR, AND PUNCH THE DOUGH. KNEAD IT FOR A MINUTE. THEN FORM SMALL PORTIONS OUT OF IT.
  6. MIX THE GARLIC AND CORIANDER IN A BOWL FOR THE TOPPING.
  7. HEAT UP AN IRON TAWA IN HIGH FLAME. TAKE A DUMPLING OF THE DOUGH, AND ROLL THIS USING A ROLLING PIN .SPRINKLE FLOUR IF NECESSARY.
  8. TAKE ABOUT 2 TSP OF GARLIC TOPPING AND SPREAD ON TOP. USING THE ROLLING PIN, ROLL ONCE TO PRESS THE GARLIC IN THE SHAPED NAAN.
  9. FLIP THE NAAN ON ITS BACK, AND SPRINKLE WATER IN HERE. JUST MAKE SURE TO WET IT, NEITHER TOO MUCH WATER NOR LESS. TAKE THE NAAN AND STICK TO THE HOT PAN ON THE WATER SIDE.
  10. LET THE NAAN COOK FOR A COUPLE SECONDS, THEN FLIP THE TAWA AND COOK IT IN THE FLAME. THE NAAN WOULD BE STUCK TO THE TAWA, AND YOU’D BE LIFTING AND FLIPPING THE TAWA TO COOK THE NAAN IN DIRECT FLAME FOR EVEN COOKING AND BROWN SPOTS.
  11. ONCE COOKED, USING A SPATULA OR LADLE, TAKE THE NAAN OUT, AND BRUSH SOME BUTTER..

  12.  SERVE HOT.

ENJOYYYY….HAPPY COOKING….                                       

                                                                SAYAN MAJUMDER 

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