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Garlic Naan

Ingredients:

Method:

Add water, milk, curd, oil & powdered sugar in a large mixing bowl & mix them well using a whisk.
Further add the refined flour, wheat flour & rest of the dry ingredients & mix using a spatula until all the dry flour combines.
Then transfer the dough onto a kitchen platform & knead the dough for 8-10 minutes or until it becomes smooth & less non-sticky.
Once the dough becomes smooth & non-sticky form it into a tight round dough ball & place it in a greased bowl & drizzle a few drops of oil over the surface of the dough to prevent it from getting dry, cover the bowl with clingwrap or a wet cloth & let the dough rest for at least 2 hours, you can let the dough for a few more hours if you have the time.
Transfer the dough onto a kitchen platform & divide it into equal sized roundels, I have divided them into 75-80 grams portions.
Place the shaped roundels onto an oiled baking tray or a plate & again drizzle a few drops of oil on the doughballs to prevent them from getting dry.
Cover the doughballs using a damp cloth & let them rest for 15-20 minutes,
After the final rest the doughballs will be ready to be cooked.
To cook the naan, you will require a tawa that is “not” non-stick.
Heat the tawa really well before you start shaping the naans.
To check if the tawa is ready, sprinkle water on the tawa, if the water evaporates instantly then the tawa is ready.

Butter naan

Ingredients:

Method:

Coat a doughball with dry refined flour & roll it into a thick round disc using a rolling pin.
Further apply onion seeds & coriander on the surface & roll it out into a flat semi thick chapati.
Then grab & pull one side of the naan to form it into an oval shape, you can keep the naan round as well.
Lift the naan & apply water on the back side of it, make sure you apply it nicely or else the naan won’t stick to the tawa properly.
Then place the naan, water side down, on the hot tawa & press it down carefully using your fingers to stick it onto the tawa.
Cook it for 10-15 seconds over high flame or until bubbles start appearing on the surface.
Further lift the tawa, flip & hold it over direct flame & cook until the naan becomes light golden brown & crisp from the top, make sure you keep rotating the tawa over the flame so that the naan cooks evenly.
Once cooked remove the naan from the tawa using a spatula & place it onto a chopping board, apply melted butter over it.
Your butter naan is ready.

Garlic butter naan

Ingredients:

Method:

To make butter garlic naan shape the doughball similarly to butter naan, but once you stretch it to form an oval shape apply a generous amount of minced garlic on the surface along with fresh coriander.
Then apply water on the back side & cook it in the same way as the butter naan.
Once cooked transfer it onto a plate or a chopping board brush it with melted butter.
Your garlic butter naan is ready.

Cheese chilli garlic naan

Ingredients:

Method:

To make cheese chilli garlic naan add cheese, green chilli & garlic into a bowl & mix well, your cheese chilli garlic filling is ready.
Take a doughball & form into a bowl shape by pinching & rotating it using your thumb & fingers.
Place a spoonful of the cheese chilli garlic filling in the centre then bring the edges of the dough together & seal to form a doughball again.
Further coat the doughball using dry refined flour & then shape it in the same way as butter garlic naan.
Once shaped apply water on the surface of the naan & apply garlic, green chillies & fresh coriander on the naan & press all the ingredients onto the surface gently.
Further apply water on the backside of the naan & then cook it just like the rest of the naans.
Once cooked, transfer the naan onto a plate or a chopping board & apply melted butter.
Cut into triangles or the shape of your choice.
Your cheese chilli garlic naan is ready.

*Recipe on video and text may differ from each other!