For the second day in the series of different varieties of Naans, I decided to make yet another sought out and famous one, the Garlic Naan. I added Coriander to it and made it Garlic Coriander Naan of course. The difference here is that, I have added grated garlic and finely chopped coriander to the dough itself, so that it’s not just the topping, you get to flavour the garlic from the naan itself.
I again used both oven and stove top to check the difference. The oven one
was on the thick and softer, meaning it didn’t look to be well done. However the stove top one made on direct flame turned out so delicious. Such an easy way of doing the naans.
The garlic butter flavoring is a delicious aromatic mix, where the garlic slices are roasted in butter and fresh coriander is added. Just when the naans are cooked, you quickly brush this butter over hot naans and you will see a trail of garlic, coriander and butter glistering on top
Enjoy this with any rich gravy.
Garlic and Coriander Naan
All purpose flour / Maida – 2 cups
Salt – 1/2 tsp
Kalonji / Nigella seeds – 1/2 tsp
Oil – 2 tsp
Grated Garlic – 1 tsp
Finely chopped coriander leaves – 1 tsp
For Yeast proofing
Dry instant Yeast – 1 tsp
Sugar – 1 tsp
Lukewarm water – 3/4 cup
Sliced Garlic – 2 tbsp
Finely chopped coriander leaves – 1 tbsp
For the garlic and coriander butter:
Butter – 2 tbsp
Garlic, finely sliced – 3 -4 cloves
Fresh coriander, chopped – 1 tbsp
How to make Garlic and Coriander Naans
Proof the yeast by mixing it with sugar and warm water. Keep it covered for 10 mins until it gets activated.
In a large bowl, combine the flour, yeast, salt, kalonji, oil, grated garlic and finely chopped coriander. Slowly add water and knead to a soft dough.
Once the dough is soft, cover and keep it aside for at least 1 – 1 & 1/2 hrs for it to rise.
For the garlic butter, melt the butter in a small pan, add sliced garlic and roast it well. Remove and add finely chopped coriander leaves and keep it aside.
Knock the air out of the dough and divide into equal portions. Take one ball, dust well and using a rolling pin, roll your naan to a oval shape or you can even pull on both sides to form a teardrop shape.
This can be quickly cooked over stove top, by first cooking the naan on a hot tawa, then directly cooking over flame.
Remove and quickly brush with garlic, coriander butter on top and serve hot.
Most Garlic Naans have only the garlic on top, however in this version when you add the grated garlic to the dough, once cooked it gives a wonderful flavour and taste to the final naan.
You can even stuff the garlic coriander butter in between and roll out before cooking.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38