The original recipe is from cookingshooking. I am amending the recipe and the instructions to increase quantity and process for North American electric stoves.
· Flour - 3 Cups + More for dusting
· Warm Water - As required
· Yeast - 1 tbsp
· Sugar - 1 Tbsp
· Salt - to taste
· Oil - 1 tbsp
· Garlic – some garlic cloves chopped or minced
· Coriander Chopped - 3 tbsp
· Butter - To Brush
1. Start by taking some warm water, about ¾ cup and add in the sugar and yeast to it. Mix well and keep to proof for 10 mins.
2. In a large mixing bowl/kitchen platform take 3 cups of flour, add salt to taste. Along with the proofed yeast mixture.
3. Get your hands in and form it into a dough, Add more water if required. Now add a tablespoon of oil and knead this for about 5 minutes.
4. Place the dough in a greased bowl and let it proof for a hour or until doubled.
5. Sprinkle some flour, and punch the dough. Knead it for a minute. Then form small portions out of it, about a lemon sized.
6. Mix the garlic and coriander in a bowl for the topping.
7. Heat up an iron tawa in high flame. Take a dumpling of the dough, and roll this using a rolling pin in an oblong shape. Sprinkle flour if necessary.
8. Take about 1½ tsp to 2 tsp of garlic topping and spread on top. Using the rolling pin, roll once to press the garlic in the shaped naan. Pat once with floured hands, optional.
9. Cook the naan on tawa or use the following utensil shown in photographs.
10. Once cooked, using a spatula or ladle or some sort, take the naan out, and smear some butter.. Enjoy HOT!
11. Instead of garlic you can use sesame seeds, kalonji or other toppings as well. I served the naans with paneer tikka masala.