Garlic Mint Naan Using Yeast

Garlic Mint Naan Using Yeast is a leavened flatbread made without tandoor at home using a flat pan and flame and is flavored with garlic, mint and seeds. Yeast is used to leavened the dough and gives a soft texture to the naan . This restaurant style naan can be served with curry or dal of your choice.

I had shared the naan with dal makhani, salad and pickle.

I had use 50:50 ratio of whole wheat flour : all purpose flour. You can use 100% of either flour as per your choice.

I had shared with you earlier the recipe of making Whole wheat garlic naan at home using whole wheat flour and using baking powder as the leavening agent.

I had also shared the recipe and video of making Whole Wheat Paneer Kulcha at home.

Friends please do try this recipe and share your feedback with me

Khao dilse, khilao dilse aur banao dilse…

Print

Garlic Mint Naan Using Yeast

Garlic Mint Naan Using Yeast is a leavened flatbread made without tandoor at home using a flat pan and flame and is flavored with garlic, mint and seeds. Yeast is used to leavened the dough and gives a soft texture to the naan . This restaurant style naan can be served with curry or dal of your choice.

Course brunch, dinner, festivalfood, flatbread, lunch, Main Course, roti or bread

Cuisine Indian, North Indian

Keyword all purporse flour, dhabastyle, flat bread, garlic naan, leavened flat bread, missiroti, naan, restaurantstyle, wheat flour, without tandoor, yeast

Prep Time 20 minutes

Cook Time 25 minutes

proving time 1 hour

Servings 6 Naan

Calories 294kcal

Equipment

• small bowl with lid
• flat mixing plate
• big bowl with lid
• measuring cup
• measuring spoon
• rolling board
• rolling pan
• flat pan
• gas flame
• spoon / brush

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/4 cup yogurt curd / dahi. I had used homemade sour yogurt
• 1/2 cup water lukewarm, and more if needed
• 1 tsp salt
• 2 tbsp oil
• 1 tsp sugar
• 1 tsp instant yeast
• 7 garlic finely chopped
• 1 tbsp black sesame seeds kala til
• 1 tbsp nigella seeds kalonji , optional
• 1/4 cup coriander washed and finely chopped
• 1/4 cup mint washed and finely chopped
• 6 tsp ghee to brush on the prepared naan
• 1 cup water to apply on the pan
• flour to dust the naan and some if needed to knead the dough

Instructions

• Take luke warm water in a bowl. Add sugar and mix well.
  
• Add the instant dry yeast and mix well. Cover with lid and keep in a warm place for 10 minutes to rise. (I had put the bowl in the microwave).
  
• In the meantime in a flat mixing plate , take whole wheat flour and all purpose flour. Add salt and oil (1 tbsp) and mix well.
  
• After 10 minutes the yeast has risen well and is bubbly.
  
• Make well in the center and add the bubbly yeast mixture.
  
• Bring all the dough together with spoon or hands.
  
• Start kneading . The gluten will start developing as you knead and the dough will become sticky. Keep on kneading for 8-10 minutes by stretching and pulling the dough. Add more luke warm water if needed.
  
• After 5-6 minutes if you feel dough is sticky then add some more 2-3 tbsp of flour and keep on kneading till everything comes together like a smooth dough.
  
• The dough is kneaded well and is coming together well. The dough should be kneaded soft. The more soft naan the more soft the dough.
  
• Add the remaining oil and smooth the dough.
  
• The dough is kneaded well and is elastic. If you press with finger the dough will bounce back.
  
• Grease a big bowl with oil and tuck the dough together bringing edges together and put into the bowl. Cover with a lid or cling wrap and put to rise for 1 hour or till it doubles in volume.
  
• After 1 hour the dough has risen well and is double in volume.
  
• Punch the dough to remove excess bubbles. Knead again to make smooth. Divide the dough into equal portions and Cover and keep aside.
  
• Take one portion. Roll into a smooth ball bringing the edges together. Now roll into a smooth ball and flatten it. Dust with flour and press into a flat disc on a rolliing board.
  
• Sprinkle the chopped garlic, black sesame seeds, nigella seeds, coriander leaves, mint leaves. Press all gently with fingers so that it sticks with the surface of the dough as shown. Now dust again and flip the prepared disc on the rolling board.
  
• Dust some flour and with the help of a rolling pin roll into a circle or oval . Brush some water on it.
  
• Carefully remove the rolled naan and place the water side on the heated tava. After two minutes the bubbles with start to form.
  
• The bubbles are becoming big.
  
• Now flip the tava with naan over flame and try to cook on all sides moving the tava in all directions. (if you do not want to cook the naan on the open flame then you can cook the naan on the pan it self by pressing with spatula and flipping both sides and cooking till golden spots appear). But cooking on the flame will give that burnt tandoor effect like the one we get in cooking with tandoor in dhaba or restaurants.
  
• The naan is ready and a good smell of garlic, mint is in the air. Brush with ghee.
  
• Remove from the tava with the help of spatula on the cutting board of plate.
  
• Cut into halves with knife or pizza cutter and serve hot with curry or dal of your choice.
  
• I had served the garlic mint naan with dal makhani, salad and pickle.
  

Nutrition

Calories: 294kcal | Carbohydrates: 39g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 419mg | Potassium: 607mg | Fiber: 5g | Sugar: 2g | Vitamin A: 669IU | Vitamin C: 58mg | Calcium: 185mg | Iron: 6mg