Methi Garlic Butter Naan

Naan is an authentic traditional bread generally eaten with creamy rich Mughlai gravy.

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“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.

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This recipe is dedicated to our 85th #FoodieMonday Bloghop wherein the theme of this week is #NigellaSeeds.

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For Methi Garlic Butter Naan

Preparation time: 3 hours

Cooking time: 15 mins

Ingredients

  • 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

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Recipe

  • 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!

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8 thoughts on “Methi Garlic Butter Naan

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