North Indian baked flat bread infused with a nice garlic flavor
- Maida (refined flour) – 2 cups
- Baking powder – ½ teaspoon
- Baking soda – ¼ teaspoon
- Table salt – ½ teaspoon
- Garlic cloves – 30 no
- Powdered sugar – 1 teaspoon
- Milk – ¾ cup
- Plain yogurt – 1 tablespoon
- Fresh cilantro leaves, finely chopped – 1 tablespoon
- Vegetable oil – 1 tablespoon
- Butter – 3 tablespoons
- Sieve the refined flour, leaving some aside for dusting, with baking powder, baking soda and salt into a deep bowl.
- Place 20 garlic cloves in a blender and blend to a fine paste with 1 tablespoon (15 ml) water. Chop the remaining 10 garlic cloves finely and set aside.
- To the sieved flour add sugar, milk, garlic paste, yogurt, half the chopped garlic, cilantro leaves and knead into a medium soft dough. Apply the oil over the surface, cover with a damp cloth and set aside for at least 1 hour.
- Punch the dough with your hands to make it soft and pliable and divide into 8 equal portions. Cover the dough with a damp cloth and let it rest for 1 hour more.
- Place a non stick saucepan on medium heat and add the butter and allow it to melt. Take the pan off the stove top.
- Flatten each dough ball between your palms, apply a little melted butter and dust with the reserved flour. Roll into a ball again and keep it covered for 15 minutes.
- Preheat oven to 250°C / 480°
- Roll each dough ball on a floured surface into a 5-6 inch diameter disc. Pull it from one end to get the elongated shape of a naan. Sprinkle the remaining chopped garlic on the nans before cooking.
- Cook in the preheated oven for 7 minutes. You can also cook in a tandoor till brown spots appear on the surface of the naan.
- Remove and serve hot drizzled with melted butter.