If I see a tandoor (big round clay oven) in a shop, I get excited. Tandoor makes great bread and great tandoori chicken. If I can, I will and I am going to get a tandoor for myself to make these goodies. But no so soon. So, I got to rely on my dearly oven to make naan and tandoori chicken for now. It is still good but better if using a tandoor.
This naan bread has garlic on it. Why? I love garlic on bread. I love to put garlic on my toast and spread with butter to be my breakfast. I love naan bread with garlic. Garlic just gives you that pungent earthy scent that you can’t ignore when you eat. Some might not like it but I LOVE it.
Naan bread is the perfect side kick for tandoori chicken which I am going to make and blog the recipe soon. Till then, enjoy some garlic naan.
Oven-Baked Garlic Naan (makes 4 naan bread)
Adapted from Tandoori Living
- 300g of all purpose flour
- ½ cup of milk
- ½ teaspoon of dried yeast
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1 tablespoon of melted butter
- 1 egg
- ½ cup of yoghurt
- 4 cloves of garlic, chopped
- 2 tablespoon of butter, melted for brushing on the naan bread
- A pinch of salt
- Heat up the milk in a small pot until warm but not hot or boiling. Otherwise, you will kill the yeast.
- Put in the yeast and sugar. Mix until the sugar is dissolve. Set aside for about 5 minutes.
- In a big bowl, combine flour, salt and baking powder. In another bowl, combine melted butter, egg and yogurt. Stir and mix well.
- When you see foam starts forming on the milk, pour into the big bowl containing the flour. Pour in the egg and yogurt mixture too.
- Use your hand, mix and knead the mixture until it forms a pale yellow dough. This takes about 5 minutes. Cover the bowl with cling wrap or wet towel.
- Set aside for fermentation until the dough turns double in size. This will roughly takes 1 to 1 ½ hour depending on the weather. Cold weather slows down the fermentation.
- Once the dough doubles in size, time to work on the dough. But first, preheat the oven at 220°C to get ready for baking.
- Divide the dough into 4 balls. With a rolling pin, roll out the dough to oval shape or any shape you like.
- Line your baking pan with baking paper. Place the rolled out dough on the baking pan. My pan can take 2 dough at once.
- Use a fork to make a few pricks on the dough. Put into the oven to bake for about 10 minutes.
- In the meantime, combine the melted butter and salt for brushing on the naan bread after 10 minutes of baking.
- After 10 minutes, take out the baking pan, brush some melted butter on the naan bread, sprinkle some chopped garlic on top. Put it back to the oven to continue bake for another 5 minutes. By this time, you will already see some brown patches forming on the naan bread.
- After 5 minutes. Take out the naan bread and brush another layer of melted butter on the bread.
- Enjoy the bread with tandoori chicken or with any food you see fit.