5 Tips To Make Hotel-Style Garlic Naan At Home Without A Tandoor
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In India, people like to make different types of flatbread with the main course. This ranges from roti, paratha, naan, and whatnot. Further, all these flatbreads also come in various varieties. Naan for instance can be found in forms like butter naan, stuffed naan, garlic naan, and others. Garlic naan is a delicious variety of naan that has the robust flavours of garlic and some fresh coriander leaves. It is usually paired with different types of curries like paneer butter masala and chicken tikka. 

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Garlic naan has a crispy outer crust but is extremely easy to chew. The trick to enjoying garlic naan to the fullest is to enjoy it as soon as ut is cooked. Most people think that it is almost next to impossible to make garlic naan at home specifically without using a tandoor. But with simple tips and tricks, one can easily make garlic naan at home.

* Make A Good Dough

To make the most perfect crunchy and moist garlic naan, one has to make sure that the dough is perfectly done. The dough is prepared by taking all-purpose flour, yoghurt, yeast, and a pinch of salt in a bowl. Yoghurt helps in bringing all the ingredients together and adds a little bit of sour flavour to the naan. Also, it is going to make the naan a lot more soft. With very light hands, one has to knead the dough. The dough should be both elastic and soft. After this has been done, the dough must be left separately for at least two hours to rest. It should be covered with a cotton cloth that is a bit damp. This period of resting is necessary to let the dough rise properly.

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* Tawa Temperature 

It is not practical for everyone to have a tandoor at home. But this shouldn't stop a person from making delicious garlic naan at home. It is very much possible to make garlic naan at home by simply using tawa. The tawa must be first heated. A person has to make sure that it is not smoking hot as it is going to burn the garlic naan instantly. One can simply check the temperature of the naan by sprinkling some water droplets on the tawa. If the water droplets instantly start sizzling and evaporating, then it means that the tawa is ready. Neither too hot nor too cold tawa is going to work out.

* Rolling Naan

Adopting the right kind of rolling technique is also important to make sure one gets the right kind of naan. One has to divide the dough of the naan into equal pieces. Each section has to be rolled into the shape of a smooth ball. One can also grease their hands with the help of some vegetable oil if needed. Before rolling the naan dough, one must carefully spread a lot of flour on the counter table so that nothing sticks to the surface of the counter. The naan should be ¼ inch thick. It is very important to watch the thickness of the naan so that it gets cooked from all ends. Conventionally it is rolled in a triangular shape, but one can also make it circular if they want. 

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* Cooking Technique

Once a person has perfectly rolled their dough, it has to be placed carefully on the top of the tawa. One should not flip the naan until bubbles are not visible on the surface. Another way to see if the garlic naan has been cooked properly or not is by simply checking the colour of the naan. As soon as the naan starts turning brown, one can simply flip it over to the other side. Since the tawa is very hot, one must avoid using direct contact of hands. Also one can press down the naan with the help of a spatula to make sure all the parts of the naan get uniformly cooked. 

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* Garlic And Butter Coat

This is the final, but the most important step for the preparation of garlic naan. Once the garlic naan has been cooked from all sides properly, one has to take it down from the tawa and put it on a plate. Simultaneously one must prepare a mixture of melted butter and minced garlic. With the help of a brush and a spoon, one has to carefully layer this mixture of garlic and butter on the top of the naan. This will help in adding a layer of flavour and moisture to the crispy and soft naan. One can slather this mixture on top of the naan in as much quantity as they would like.