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Garlic & Cumin Naan Bread Recipe
This naan bread recipe is perfect! I made it numerous times and it never failed. Result: a gorgeously crunchy, flavorful and light bread!
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 breads
Calories per serving 311 kcal
Ingredients
- 9 oz plain flour (250 g),
- ½ tsp baking powder
- ⅓ cup whole milk (80 ml), lukewarm
- 1 tbsp cumin seeds
- 2 tsp garlic paste
- 1 tsp caster sugar
- 1 tbsp unsalted butter melted
- salt
Instructions
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Add the plain flour, baking powder, caster sugar, the garlic paste, the cumin seeds and a little pinch of salt to a clean blender. Pour in the lukewarm whole milk.
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Pulse well for a couple of seconds until you get a firm dough. Add extra flour if it is too sticky, add more milk if it is too dry and blend again. Then transfer the dough to a clean and lightly floured surface. Start kneading the naan dough for a couple of minutes.
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Add extra flour if it feels too sticky. You should get a firm but smooth and elastic dough. Wrap the dough in some cling film and let it rest at room temperature for 30 minutes. Then tear the dough up into 4 even portions.
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Roll the dough out thinly, about ⅓ inch (8 mm). Lightly brush the top of the naan breads with a little of the melted butter.
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Bake the naan breads under a hot grill on a wire rack for about 4 minutes or until they start to look golden. Keep an eye on them, it goes fast! Then turn the breads over and grill the uncooked side for another 3 to 4 minutes. Remove the freshly baked naan breads from the grill and let them cool down a bit. Brush them with extra melted butter right before serving.