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Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Prepare the Dough
Proof the Dough
Prepare Garlic Butter Topping
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Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
This north_indian recipe takes 95 minutes to prepare and yields 4 servings. At 386.32 calories per serving with 7.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Shape the Naan
Cook the Naan
Garnish and Serve
Place 2-3 tablespoons of grated mozzarella or crumbled paneer in the center of the dough ball before rolling it out. Seal the edges and roll carefully.
Instead of garlic, brush the naan with butter mixed with finely chopped mint, parsley, and a pinch of chaat masala.
Lightly wet the surface of the rolled naan with water and sprinkle over some nigella seeds (kalonji) before placing it on the tawa.
Add 1 finely chopped green chili and 1/2 teaspoon of red chili flakes to the garlic butter mixture for a spicy kick.
The carbohydrates from the all-purpose flour are a primary source of energy, providing a quick fuel boost for your body's metabolic functions and physical activities.
Garlic contains a compound called allicin, which is known for its potential antibacterial properties and benefits for heart health, including helping to manage blood pressure and cholesterol levels.
A homemade garlic naan of this size contains approximately 280-320 calories, primarily from the refined flour, butter, and oil.
Garlic naan is generally considered an indulgent treat rather than a health food. It's made with refined flour (maida), which is low in fiber, and is often topped with a generous amount of butter. While delicious, it's best enjoyed in moderation as part of a balanced meal.
Yes, you can substitute all-purpose flour with whole wheat flour or use a 50/50 blend. The resulting naan will be denser, nuttier in flavor, and will not be as soft and fluffy as the traditional version made with maida.
You can use active dry yeast. Use the same quantity (1 tsp), but activate it in the warm water and sugar mixture for about 10-15 minutes, or until it's very frothy, before adding it to the flour.
There could be a few reasons: your yeast may have expired, the water might have been too hot (killing the yeast) or too cold (not activating it), or the room where you placed the dough to rise was too cold. Always check the yeast's expiry date and use lukewarm water.
Store leftover naan in an airtight container or a zip-top bag at room temperature for up to 2 days. To reheat, sprinkle a little water on the naan and warm it on a hot tawa for 30 seconds per side, or wrap it in a damp paper towel and microwave for 20-30 seconds.