Naan de ajo 
Garlic Naan
Naan or “tandoori roti” is a type of Indian bread prepared in a tandoor oven. The name comes from Persian and literally means “bread.” According to texts written in 1300 by Indo-Persian poet Amir Kushrau, it originated in the imperial court of Delhi.
The preparation and ingredients used in this bread are very simple and easy, and the dough does not require extensive kneading.
This type of bread is often used as a side dish or directly as a spoon, and it is perfect for serving with classic Indian dishes. Among the many varieties of naan, the most popular are: Garlic Naan, Paneer Naan, Keema Naan, Peshwari Naan, Kashmiri Naan, etc.
I encourage you to try this delicious Indian bread and share your results and versions with me. I would love to hear all your opinions about it 🤗
Garlic Naan
Naan or “tandoori roti” is a type of Indian bread prepared in a tandoor oven. The name comes from Persian and literally means “bread.” According to texts written in 1300 by Indo-Persian poet Amir Kushrau, it originated in the imperial court of Delhi.
The preparation and ingredients used in this bread are very simple and easy, and the dough does not require extensive kneading.
This type of bread is often used as a side dish or directly as a spoon, and it is perfect for serving with classic Indian dishes. Among the many varieties of naan, the most popular are: Garlic Naan, Paneer Naan, Keema Naan, Peshwari Naan, Kashmiri Naan, etc.
I encourage you to try this delicious Indian bread and share your results and versions with me. I would love to hear all your opinions about it 🤗
Cooking Instructions
- 1
First, warm the yogurt to about 95°F (35°C) so it becomes liquid.
- 2
In a bowl with a little warm water, add the yogurt, sugar, and yeast. Stir everything until these elements are mixed and the yeast starts to activate (it will form a kind of foam).
- 3
In a bowl, add the flour and a little salt. Pour in the activated yeast. Mix everything until a dough forms.
- 4
Sprinkle a little flour on the table to prevent the dough from sticking and place the dough on it.
- 5
Add a small drizzle of olive oil and continue working the dough.
- 6
Grease a bowl with a little oil and place the kneaded dough inside to let it rise and double in size.
- 7
After the rising time, add a little more flour to the dough and knead everything inside the bowl. This will remove the air produced by the fermentation of the dough.
- 8
Using a garlic press, make a paste from the garlic and mix it with chopped cilantro.
- 9
In a pan, melt a little butter and, over low heat, infuse it with the flavor of the garlic and cilantro. The garlic should not be toasted or burned.
- 10
Divide the dough into portions, and with a floured surface and a rolling pin, flatten them.
- 11
Place the portions on a hot pan and brush with the garlic and cilantro butter until bubbles start to form on the dough, which is characteristic of this type of Indian bread.
- 12
Enjoy!
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