Instant Wheat Garlic Naan - restaurant style.
You can have Instant Wheat Garlic Naan - restaurant style using 14 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Instant Wheat Garlic Naan - restaurant style
- Prepare of make dough…
- You need of wheat flour (chapati flour).
- You need of curd.
- You need of salt.
- It’s of sugar powdered.
- You need of baking powder.
- You need of baking soda.
- It’s of more or less warm water.
- It’s of oil for kneading.
- Prepare of naan-.
- It’s of kalaunji (onion seeds).
- You need of chopped coriander leaves.
- It’s of grated garlic.
- You need of Butter.
Instant Wheat Garlic Naan - restaurant style instructions
Combine ingredients for the dough and combine them using warm water. When the dough is combined, knead it using oil for about 5 minutes..
Cover it and let it rest for 15 minutes. Then make 9 equal portions from the dough. Prepare kalaunji, coriander, and garlic, wheat flour for dusting and butter. You'll also need some water in a bowl..
Take a portion of dough, smoothen it, roll it in the flour and place it on the rolling board. Shape it a bit ablong. Start rolling it like rotli in oval shape. Sprinkle chopped coriander, kalaunji and garlic evenly all over it and roll with a pin lightly so as to stick them to the naan..
Gently turn the naan over. Apply water generously all over and in every corner of the naan. Gently lift it and place it on the hot tava with the wet side down..
Naan will stick to the tava and form bubbles due to wetness. Let it form bubbles all over the naan. Then flip the tava directly over the flame allowing the naan to be cooked evenly. Keep checking and djusting tava for even cooking all around. Flip the tava back on the flame when naan is cooked evenly. Gently separate the naan from tava using a spatula. If it requires much effort, understand that it is still wet and uncooked underneathe. Remove when ready..
This is how the naan should look at the bottom. Apply butter. Serve hot with any Punjabi sabzi..
