Naan is an Indian flat bread, made with fermented all purpose flour and roasted in clay tandoor or oven. This yummy soft & fluffy bread is famous across India, and varieties of naan are served in Indian restaurants. In my earlier post, I had shared tava garlic naan using all purpose flour. The process to make wheat methi garlic naan recipe is almost similar except for the dough preparation. This recipe is made using wheat flour and fenugreek (methi) leaves and topped with garlic, coriander leaves, kalongi (nigella seeds) and sesame seeds and roasted on stove top on tava. The texture is slightly different but is still soft and fluffy and tastes great. Naan breads generally taste great with paneer or chicken curry. The texture of the wheat naan are very close to the restaurant naan. In this recipe, I have used baking soda and baking powder but you use yeast too.
- 2 cup Wheat flour
- 1 cup All purpose flour
- 3/4 cup Fresh methi ( fenugreek) leaves fine chopped
- 1 tsp Baking powder
- 1 tsp Baking soda
- 5 tbsp Yogurt( curd)
- 3/4 cup Lukewarm milk
- 1-1/2 tbsp Butter or 3 tbsp oil
- 2 tsp Sugar
- 1 tsp Salt
- 1/3 cup Coriander leaves fine chopped
- 3 tbsp Fine chopped garlic
- 1/2 tsp Sesame seeds
- 1/2 tsp Kalongi(nigella) seeds
- 1/4 cup Butter
- Remove the methi leaves from the stamps and clean with water 2 to 3 times. (use leaves and soft stamp only). You can find fenugreek leaves in an Indian grocery store.
- Chop the leaves finely. Keep it aside.
- In a mixing bowl, add wheat (atta) flour, all-purpose flour, chopped methi, butter, salt, baking soda, baking powder, sugar and curd( yogurt). Mix it well. Add milk little by little to make a soft dough. Dough should be very soft, add more milk if needed.
- Take dough on wooden or silicon mat. Sprinkle some dry flour and knead the dough till it gets a smooth texture.
- Grease a bowl with some oil and place the dough into it. Cover it and keep it at room temperature for 7-8 hrs.
- After 7-8 hrs. dough will be proofed and double in size. (Dough will not double size like a yeast dough but it will be proofed and you can feel the lightness of the fermented dough.)
- Make 12 equal size dough balls.
- Cover it and keep it aside for 20-25 minutes.
- Meanwhile prepare the ingredients for the toppings.
- Take a clean Iron tava/pan with handle, ensure that it does not have any oil content otherwise naan dough would not stick to it. Heat it at medium to high heat. Take one dough ball on a rolling board or silicone mat. Sprinkle some dry flour and flatten the ball to semi thickness using your fingers in a triangle or oval shape. Sprinkle some garlic, coriander leaves, sesame and kalongi seeds on it; and gently dab the dough using your fingers.
- Now, flip the naan to the other side and sprinkle some water on the top surface of the naan.
- Place the naan on hot tava with wet side on the tava, when you see that bubbles starts coming up on the top surface of the naan.
- Flip the tava using handle facing towards the flame but ensure that naan does not touch the flame or heating element directly. Let it cook by the heat till brown spots appear on the naan.
- Once its done, take off the cooked naan from tava using flat steel spatula.
- And apply some butter on it.
- Make all naan following the same process. Place cooked naan on paper towel in naan/roti container.
- Soft & fluffy wheat methi garlic naans are ready to be served.
- Serve it hot with any Indian curry.
