Naan is an authentic traditional bread generally eaten with creamy rich Mughlai gravy.
“Naan”, as we know it today, originates from Central and South Asia with influence from the Middle-East. The most familiar and readily available varieties of naan in Western countries are the South Asian varieties.
This recipe is dedicated to our 85th #FoodieMonday Bloghop wherein the theme of this week is #NigellaSeeds.
For Methi Garlic Butter Naan
Preparation time: 3 hours
Cooking time: 15 mins
- 2 cups All purpose Flour
- 1 cup Wheat flour
- 1/2 cup Rawa or Semolina or Suji
- 1 cup curd
- 1/2 cup Milk
- 2 cups finely chopped fresh methi leaves
- 1 tbsp grated garlic pods
- 1/2 cup yeast water – 1 tsp active instant yeast + 1 tsp sugar + 1/2 cup warm water – Prove the yeast
- Warm water to knead the dough
- Salt as per taste
For butter tempering
- 1 tbsp butter
- 1/2 tsp Ghee
- 1 tsp Nigella seeds
- Finely chopped garlic 1 tbsp
- Mix everything and knead a soft dough. You have to knead it for at-least 10 mins to achieve perfect dough.
- Cover it with cling film and let it prove for 2 hours.
- Dough is ready
- Roll out the naans and cook them well over a tandoor.
- Once done, brush your garlic butter over
- Serve hot with your favorite curry or Dal Makhani!