Make restaurant-like soft garlic naan on pan, get the same taste at home without tandoor, note this easy recipe.

News India Live, Digital Desk: While eating out we often Garlic Naan We order it, but find it difficult to make the same soft and latticed naan at home. Most people complain that naan becomes hard when cooked on a pan. But with the help of this easy recipe and special tricks, you can prepare soft and aromatic garlic naan just like a restaurant on a normal pan in your kitchen.

Ingredients

Fine flour: 2 cups

Curd: 1/4 cup (fresh)

Sugar: 1 tbsp

baking powder: 1/2 tsp

Baking Soda: 1/4 tsp

Salt: as per taste

Oil/Butter: 2 tbsp

Garlic: 2 tbsp (finely chopped)

Nigella (Mangare): 1 tbsp

Green Coriander: finely chopped

Lukewarm water: to knead the dough

Method of preparation (Step-by-Step Recipe)

Prepare the dough: Sieve flour in a big vessel. Add salt, sugar, baking powder, baking soda and oil and mix. Now add curd and mix it well with the help of lukewarm water. soft and pliable dough Knead it.

Give rest: Apply some oil on the dough and cover it with a wet cloth and let it rest for at least 1 to 2 hours Keep it in a warm place for. This will make the dough rise well and the naan will become soft.

Naan Bells: Make balls of dough. Roll one ball into an oval (long) or round shape. Sprinkle some finely chopped garlic, nigella and green coriander on its upper surface and press lightly with a rolling pin so that they stick.

Use of water (most important step): Flip the naan and water the back surface thoroughly. This water will help in keeping the naan sticking to the pan.

Baking method: Heat the iron pan on high flame. Place the watery side on the pan. When bubbles start appearing on the naan, turn the pan upside down and cook on direct flame while rotating it, until golden brown spots appear on it.

Finishing Touch: Remove the naan from the pan and spread it generously on the hot naan. Butter Apply.

Pro-Tips for Perfect Garlic Naan

Iron pan: Do not use a non-stick pan for making naan, because the naan will not stick to it and you will not be able to cook it upside down.

Soft dough: The softer the flour, the more latticed the naan will be. If the dough becomes hard, the naan will become stretchy like chewing gum.

Serve hot: Always serve naan as soon as it is taken off the pan. If you want to eat it later, keep it wrapped in aluminum foil so that it remains moist.