Naan is a very famous Indian flat bread across India and now even in other part of the world. My kids are big fan of naan and kulcha. There are many type of naan you can find, like plain naan, butter naan, garlic naan, paneer naan and so on. The garlic naan is made using all purpose flour(maida), yogurt, baking powder, baking soda which is kneaded with warm milk. This recipe is without yeast but also you can make naan using yeast. The garlic naan is topped with chopped garlic, coriander leaves and Kalongi (nigella) seeds. You can also make it using normal wheat flour however the texture and taste would be different.  Traditionally, naan is made in a clay tandoor however generally we won’t have it at home so we can use a stove or oven. This naan is prepared using iron tava and cooked on stove flame/heat. The texture and taste is very close to the clay tandoor. To make soft and fluffy naan leave the dough for overnight after preparing. You may have to try it few time before it starts coming up nice. Enjoy restaurant style naan at home with your favorite curry.
- 3 cup All purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 5 tbsp Curd (yogurt)
- 3/4 Cup Lukewarm milk or more if needed
- 1-1/2 tbsp Butter or 3 tbsp oil
- 2 tsp Sugar
- 1 tsp Salt
- 3 tbsp Fine chopped garlic
- 3 tbsp Butter
- 2 tsp Kalongi (nigella) seeds
- 1/3 cup Fresh chopped coriander leaves
- In a mixing bowl, add all purpose flour, baking soda, baking powder, salt, butter or oil, yogurt and sugar and mix nicely.
- Add little by little warm milk and make a very soft dough. You can also use dough making machine to make dough. Knead it well so that you get smooth dough.
- Cover it and keep it in warm place for about 7 to 8 hours or overnight. The dough will rise.
- Make smooth equal size 12 dough ball.
- Cover it with a clear wrap for about 15-20 minutes. Meanwhile prepare toppings by chopping garlic and coriander leaves very fine.
- Take a clean Iron tava/pan with handle, ensure that it does not have any oil content otherwise naan dough would not stick to it. Heat it at medium to high heat. Take one dough ball on a rolling board or silicone mat. Flatten the ball using your fingers in a triangle shape.
- Sprinkle some dry flour if needed. Roll it using rolling pin either in a triangular or oval shape. Sprinkle some water on the top surface of the naan.
- Place the naan on hot tava with wet side on the tava. Sprinkle some coriander leaves, garlic and kalongi seeds on the surface of the naan and press it a bit using spatula so that it gets stick to the naan.
- When you see that bubbles starts coming up on the top surface of naan, flip the tava using handle facing towards the flame but ensure that naan does not touch the flame or heating element directly. Let it cook by the heat till brown spots appear on the naan.
- Once its done, take off the cooked naan from tava and apply some butter on it.
- Tava naan is ready. Serve it hot with any Indian curry. Keep covered in a container to keep it soft.
- Naan goes well with paneer, chicken curry or any rich curry for that matter.
