The garlic naan I buy in the store just keeps letting me down, just not garlicky enough…not all that healthy either. While I don’t have a tandoori oven, I figured there must be some way to make naan at home. I think having a hot pan to start with really did the trick this time. Ofcourse if you are not a huge garlic fan you can always just take the garlic out of this recipe and make plain naan.
- 1/2 cup skim milk
- 1 large egg
- 1 cup white flour
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp brown sugar unpacked
- 1/4 tsp salt
- 1/8 tsp baking soda
- 5 cloves garlic, minced
- Combine all ingredients in a bowl until smooth and forms a ball. Allow to sit covered with a damp towel for 2 hours.
- Heat a large baking sheet on the center rack of the oven to 450F.
- Divide dough into 8 balls, flatten each into a 1/2 inch thick teardrop shape.
- Bake for 10-12 minutes. Serve!
This makes eight servings of naan. Each serving contains 127 calories, 1 gram of fat, and 2.3 grams of fibre. A great side dish for indian dishes, a dipping bread, naan pizza, or best yet a naan-wich. These are best served right out of the oven. If you need to reheat them just sprinkle them with a bit of water and put them in the oven at 350F for 1 or 2 minutes. Enjoy!