Garlic Naan is another Indian flatbread that is soft and aromatic. This fabulous bread is usually baked in a tandoor but may also be stovetop-baked or oven-baked, which makes this delightful food accessible to home cooks. The flavour is uplifted with the addition of garlic, which also gives an aromatic effect to the naan that blends well with many dishes, such as rich curries or mouthwatering stews. Here's a garlic naan recipe that can be easily found for making such a yummy dish. All-purpose flour, water, yoghurt, a pinch of sugar and salt, and such make up the dough for making the pliable base. Once the dough rises, the portions are divided, which are then rolled into oval shapes. Generously sprinkled with minced garlic and fresh coriander on top before cooking adds extra flavour. In the recipe for garlic naan, the naan is usually cooked on a hot skillet or directly on the oven rack, where it puffs up perfectly. To give it a touch of class, brush the cooked naan with melted butter or ghee and top it with some extra garlic and herbs. Garlic naan is to be enjoyed hot along with butter chicken, paneer tikka, or dal makhani. The soft, chewy texture and rich flavour make this a favourite at Indian restaurants and family gatherings. It is a convenient scoop for delicious curries; garlic naan can certainly make any meal better. Savour this flavourful bread and relish the taste of India in each bite!

• 500 gms maida
• 4 minced cloves
• 4 tbsp butter
• 1 tsp sugar
• 200 ml milk
• 2 tbsp cooking oil
• 1 tsp salt
• Garlic
• 1 tsp baking powder

• To make soft, buttery garlic naan, the dough is prepared at the beginning.
• Take 500 gms of all-purpose flour, more commonly known as maida.
• Add 1 teaspoon of sugar, 1 teaspoon of salt, and 1 teaspoon of baking powder.
• Though the role of sugar and salt differs, they are used for flavour, so yeast activates them.
• Baking powder, being optional, makes the naan lighter.
• In another small bowl, warm 200 ml of milk to just above room temperature but not too hot.
• Once it has cooled enough, pour one teaspoon of active dry yeast into the milk and gently mix.
• This preparation should be left aside for 5-10 minutes or until the yeast foams and gets fizzy, which is a good indication that it is ready to combine with dry ingredients.
• That foam is an indication that the yeast is active and will make the dough rise.
• Add the milk-yeast mixture slowly to the flour mixture.
• Add a little of this mixture as you begin to knead the dough.
• The dough must be kneaded well so that all the ingredients mingle well.
• In a matter of a few minutes of kneading the dough, you should have a soft, pliable dough.
• Add 2 tablespoons oil.
• This makes the dough more elastic and soft.
• Mix another 5 minutes.
• The oil is incorporated and pushes back at all points when lightly pressed, which is important for naan.
• Let it rest in a warm place under a damp cloth for almost 2 hours, during which time the yeast makes the dough rise, and it doubles in size.
• At this point, it gets its characteristic soft texture from the relaxation of the gluten in the dough, thereby making it easy to roll into a circle before baking.
• While your dough is rising, you want to preheat your oven to 250 C.
• You are going to place a baking tray inside so that it gets heated too, since placing your naan on a hot tray helps it cook faster and puff up perfectly.
• Slightly punch down the dough so all the air bubbles in the dough are released. Cut it into 8 equal portions.
• Work with a ball at one time.
• Flatten out the ball with your rolling pin to roll it into an oval shape, about 5-6 mm thick.
• That thin is going to make the naan even, ensuring it cooks evenly and puffs up just right.
• Melt butter in a small bowl, then add four minced garlic cloves.
• This mixture will give naan its irresistible garlic flavour.
• Brush this butter-garlic mixture all over each naan to cover the surface completely with it.
• Place the garlic-coated naans carefully on a preheated baking tray and bake in the oven for about 8 to 10 minutes.
• The naans puff up and become a appetizing golden brown in the process.
• Cooking the naan on high cooks the naan within a short time; hence, the exterior is crispy while the inside is soft and fluffy.
• Once the naans are done, take them out of the oven and brush some more of the butter-garlic mixture onto them.
• Serve sizzling hot and enjoy with your favourite curry or as a snack for that meal.
• These homemade garlic naans have a soft, flavourful presentation and are easy to make, making them great for enhancing any meal with their butter-garlic goodness.