What can be done to get that soft, doughy restaurant-style garlic naan? In restaurants, naan is typically fired in a tandoor, which is what gives it those delightful, slightly charred air bubbles. But this recipe shows you three ways to make naan — in the oven, on a skillet, or in a pressure cooker. The results are so good, you'll think it really is from a restaurant.
Restaurant-Style Garlic Naan [Vegan]
Ingredients
For the Bread:
- 2 teaspoons dried active yeast
- 2 teaspoons sugar
- 1/2 cup warm water
- 3 cups all-purpose flour
- 1 tablespoon vegetable oil, plus more for coating
- 1/4 teaspoon salt or to taste
- 1 cup warm water or non-dairy milk, or as needed, for kneading
- 3-4 tablespoons garlic, grated
- 3-4 tablespoons chopped coriander
For the Garlic Butter:
- 3 tablespoons vegan butter
- 1 teaspoon grated garlic
Preparation
To Make the Garlic Butter:
- Combine garlic and butter in a small bowl and mix well. Set it aside.
To Make the Dough:
- In a small bowl, mix the yeast and sugar with 1/4 cup of warm water.
- Leave it in a warm place for 5-10 minutes or until the yeast is covered with froth.
- Mix together activated yeast mixture, the flour, salt and 1 tablespoon oil.
- Add a little water and knead well with your hands to make a soft and slightly sticky dough.
- Apply a little oil to the dough ball and cover it with a plastic wrap.
- Leave it in a warm place to rise for 2 hours or until it is double in size.
- Punch the dough and knead again.
- Pinch into large lemon-sized balls and dip it into dry flour.
- Spread garlic and coriander. You can also do this once you roll the dough ball.
- Repeat the same method with the rest of the dough.
To Make Naan in a Skillet:
- Roll a dough ball into an oval shape and stretch it from all the sides to shape it into a teardrop.
- Don't roll them out too thinly or they'll turn out like crisps.
- Heat a pan/tawa (Indian pan for cooking flatbread) over medium-high heat.
- Apply water on one side of naan and place the water side down on the tawa.
- Cook for about 1 minute until the dough, puffs up.
- Once the naan start bubbling and dough start drying, flip the tawa over hot plate or flame and cook for one more minute or until they turn golden brown.
- Brush the cooked naan with melted garlic butter.
- Cover with a cloth to keep warm until serving.
To Make Naan in a Pressure Cooker:
- Roll a dough ball into an oval shape and stretch it from all the sides to shape it into a teardrop.
- Don't roll them out too thinly or they'll turn out like crisps.
- Heat a pressure cooker over medium-high heat without the lid.
- Apply water on one side of naan and place the water side down on the tawa.
- Cook for about 1 minute, until the dough, puffs up.
- Once the naan start bubbling and dough start drying, flip the pressure cooker over a hot plate or flame and cook for one more minute or until they turn golden brown.
- Brush the cooked naan with melted garlic butter.
- Cover with a cloth to keep warm until serving.
To Make Naan in the Oven:
- Set the oven to broil.
- Roll a dough ball into an oval shape and stretch it from all the sides to shape it into a teardrop.
- Don't roll them out too thinly or they'll turn out like crisps.
- Place rolled naan on a lined baking tray and put it in the top of the oven and broil for about 1-2 minutes. Flip it over and broil for 2 more minutes.
- Brush the cooked naan with melted garlic butter.
- Serve fresh from the oven.
Комментариев нет:
Отправить комментарий