Restaurant Style Indian Garlic Naan | Tawa Naan | Cooker Naan | Oven Naan | Naan Without Tandoor

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Restaurant Style Indian Garlic Naan – 3 Ways. What can be done to get that restaurant style garlic naan? In today’s recipe, I will show you 3 simple ways of making naan at home without tandoor (clay oven).

Print full recipe here: http://www.mygingergarlickitchen.com/restaurant-style-indian-garlic-naan-3-ways-video-recipe

Ingredients:

Dried active yeast – 2 tsp
Sugar – 2 tsp
Warm water – 1/2 cup (Mine was 40°C)
Plain flour /All purpose flour /Maida – 3 cup
Vegetable oil – 1 tbsp + few drops for coating
Salt – 1/4 tsp or to taste
Warm water or milk – 1 cup or as needed (For kneading dough)
Garlic, grated – 3-4 tbsp
Chopped coriander – 3-4 tbsp

!For garlic ghee or garlic butter
Butter or ghee – 3 tbsp (Use vegan butter if making it vegan)
Grated garlic – 1 tsp

Instructions:

For the dough:

In a small bowl, mix the yeast and sugar with one 1/4 cup of warm water.
Leave it in a warm place for 5-10 minutes or until the yeast is covered with froth.
Mix together activated yeast mixture, the flour, salt and 1 tbsp oil.
Add a little water and knead well with your hands to make a soft and slightly sticky dough.
Apply a little oil to the dough ball and cover it with a plastic wrap.
Leave it in a warm place to rise for 2 hours or until it is double in size.
Punch the dough and knead again.
Pinch a large lemon size balls and dip it into dry flour.
Spread garlic and coriander. (You can also do this once you roll the dough ball.)
Repeat the same method with the rest of the dough.

Tawa Naan:

Roll a dough ball into an oval shape and stretch it from all the sides to shape it into a teardrop.
Don’t roll them out too thinly or they’ll turn out like crisps.
Heat a pan/tawa over medium-high heat.
Apply water on one side of naan and place the water side down on the tawa.
Cook for about one minute, until the dough, puffs up.
Once the naan start bubbling and dough start drying, flip the tawa over hot plate or flame and cook for one more minute or until they turn golden brown.
Brush the cooked naan with melted garlic ghee or butter.
Cover with a cloth to keep warm until serving. Garlic Tawa Naan is ready.

Pressure cooker naan:

Roll a dough ball into an oval shape and stretch it from all the sides to shape it into a teardrop.
Don’t roll them out too thinly or they’ll turn out like crisps.
Heat a pressure cooker over medium-high heat without the lid.
Apply water on one side of naan and place the water side down on the tawa.
Cook for about one minute, until the dough, puffs up.
Once the naan start bubbling and dough start drying, flip the pressure cooker over a hot plate or flame and cook for one more minute or until they turn golden brown.
Brush the cooked naan with melted garlic ghee or butter.
Cover with a cloth to keep warm until serving. Garlic Cooker Naan is ready.

Oven Naan:

Set the oven to broil.
Roll a dough ball into an oval shape and stretch it from all the sides to shape it into a teardrop.
Don’t roll them out too thinly or they’ll turn out like crisps.
Place rolled naan on a lined baking tray and put it in the top of the oven and broil for about 1-2 minutes. Flip it over and broil for 2 more minutes.
Brush the cooked naan with melted garlic ghee or butter.
Serve fresh from the oven.

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