Ria's Collection: HOMEMADE GARLIC BUTTER NAAN {Eggless}

Thursday, March 1, 2012


Garlic Naan

The other day, I was on a call with our friend D and as always our talks led to the new dishes that we tried recently. She was very excited to tell me that  her cousin S tried a new recipe for a naan and she told D about it and D was excited and tried that recipe for Butter Naan which came out really well. I was excited to hear about it because of all the recipes I have tried so far, none of them were that good! I know, we all have the limitation of not having a tandoor at home and no matter what, you just wouldn't get that taste without it.

Garlic Naan

Whichever recipe I have tried so far, the naan wouldn't puff up when baked/broiled and if it's cooked on stove top,it doesn't look that good for me. They cook completely but when you tear the bread apart, it looks uncooked and not fluffy at all! There were some recipes which used direct flame to get the charred effect and unfortunately we don't have a gas stove so that option is also ruled out! What timing, right? :-)

Garlic Naan

So finally, I decided to give Naans a try, the FINAL trial. I always say that whenever I tried making them at home but somehow I could not give up. I was sure I would find my perfect dough someday and I did! I don't know whether you all would think the same but do give it a try, it's super simple and the results are really satisfying! Do not forget to keep them thick while you roll them out or else you will get hard almost crackers like Naans  :-)

Garlic Naan

If you are planning to try this at home, you can plan on making this just before serving as it hardly takes any time for the dough to rise and be made into soft naans. When broiling them, which is the method that is used for cooking them here, make sure you place the rolled out dough on the rack closest to the heating elements. That way the cooking time will be less plus you are not giving it a chance to get dried up.Also, keep an eye on them, if they turn very very brown, they will look pretty but it might be a bit chewy :-)

Garlic Naan
Recipe source: Aarthi

2 1/2 c maida/all purpose flour
1 tbsp yeast
1 tbsp sugar
1 tsp salt
About 1 1/4 c warm water
1 tbsp oil
3 cloves garlic, chopped fine
A few leaves of cilantro, chopped fine

Method: Pre-heat the oven on BROIL mode for 10 mins.

In a bowl, whisk the dry ingredients together.Make a well in the centre and add enough water to form a smooth slightly sticky dough.Knead for a minute. Cover with a moist towel and let it rest for 30 mins. It would have doubled in volume by now, if not, let it rest until doubled.
Divide the dough into 6. Roll them out into 1/4 inch thickeness and pat the chopped garlic and cilantro over it. Roll the rolling pin over it lightly so that garlic and cilantro sticks to the dough. Place the rolled out naan onto a cookie sheet/ flat baking sheet and broil for 3-4 mins or until you see them puffed up with brown spots over it*. Flip over and broil for another minute. Take it out and brush them with butter and store them in a casserole.

*Don't get excited seeing the brown spots appear and leave them to brown a lot further,it will do no good! I got excited and was left with a not so soft one :-D

Garlic Naan

I regret for not having some curry ready beforehand, especially the Butter Chicken I made a few months ago! I cannot blame myself because this Naan came out as a surprise :-) I really really liked it! Soft, fluffy...the way I wanted it to be! Jobin ate them quietly and then said that these were the best I've tried so far but again, it does lack that tandoor flavour! :-) So if you are ready to give up on that last bit,you are definitely ready to try this at home :-) I think this is the closest I can get to making it at home!


Rosa's Yummy Yums said...

Mmmhhh, terrific! Those naans must taste divine. I love garlic.



darkinspiration said...

so if my oven doesn't have a broil mode, then??

Ria Mathew said...

Dark Inspiration, as per our recent chat on FB, your oven has a broil mode. :)

Aarthi said...

awesome naan..i love garlic flavour in my naan

Rose /Magpie said...

Lovely pics!

www.mahaslovelyhome.com said...

this looks simple and yumm too.....u have a nice space with awesoem pics...loved it.....

Priti said...

Ria, You are a perfectionist and I can imagine the amount of effort you put in to be one. So I really love and admire you for that. In order to make THE perfect out-of-the-tandoor naan using an oven one has to make naans on pre-heated pizza stone and you know you have THE perfect dough when it is so soft and elastic that u can just stretch it out into a naan, save the rolling pin for parathas! :)

Ria Mathew said...

Priti, thank you so much! :) I know it can be baked on a pizza stone and purposely didn't mention it here as I didn't want a single person to think it wouldn't be possible without a stone. I had double thoughts in my mind while I typed out the word 'broil' because I knew I was bound to receive emails asking for clarifications which has already begun :-D I've tasted naans baked on pizza stone but that didn't taste a lot different from the ones baked on a baking sheet :-/

I know! I have seen men stretching the dough with their hands for the naan (which is fab!)but this dough is not that sloppy enough and has to be rolled out :)It will not co-operate otherwise :-D

Priti said...

Sorry to know about your experience with naan on pizza stone. I guess it is a matter of practice, as it is with any Indian bread. If you Google 'yuko zama naan on pizza stone' you will see a Flickr image of what I meant. I am not critizing your attempt, I would never do such a thing. I am just sharing a possibility that also works wonders. Your attempt at naan has brought back memories of a long forgotten childhood favorite 'kulche-choley' that we used to buy outside our school in Delhi. :) Yum! Those were the days!

Ria Mathew said...

Priti, I didn't bake the naan on the pizza stone, I was attending a class conducted by very popular cookbook authors and they baked it for us :-) I'll check that link :) Thanks!!

Ramya said...

Hi Ria, these naans look good. I follow a recipe from Manjula's kitchen. That has never failed me..do try that too if you like

Richa said...

Agree with Ramya.. i've used non dairy yogurt and followed manjula Aunty's recipe.. worked out fine! i usually just cook them on stove top.. much easier to control the heat.
love the boondi laddoos from the previous post, congratulations on the 1 mil hits!

Reshmi Mahesh said...

Naans looks good...I had tried making naan once and it was a big time flop..Never tried after that...

Shobha said...

Awesome !
Love the brown coloured, perfectly baked naans.

Unknown said...

Hi Ria,
The Naans look absolutely amazing. Can whole wheat atta (or chapathi atta) me used instead of maida? or can a combination of both be used?


Ria Mathew said...

Jubin, I don't know how the end result would be if it's 100% atta. I would suggest you to go with 50-50 (maida & atta). If I were you, I would try the maida version first and then try the combo just so that I can compare and see which one I liked better!

Hope this helps! :)


rinkuskitchentreats said...

Super aayittundu Ria.. Just feel like grabbing them from the screen and having it with the butter chicken I made today. :)

Anu said...

I tried these garlic butter nans with some matar paneer for our weekend lunch.. And it was reallllly amazing.. loved the flavor and texture..!! :)

Anu Ragesh

Lakshmi said...

Hey Ria,

I tried this out & it came out really good :-) You have a lovely collection of recipes. Will try out more :-)

By the way is this Recipe missing from ur Recipe Index ? Coz I couldn't find it the 2nd time and went to FB & traced it bk here.


Unknown said...

I tried this recipe it came out so good. I used 1.5 cup whole wheat + 1 cup all purpose flour instead of 2.5 cup all purpose flour.

Scribs Farm said...

My family loved this recipe! My husbands wants me to make na'an for every meal now!
Thank you for sharing this great recipe! I can't wait to make it again!

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