Seven Steps Using Khapli Wheat Flour For The

Fluffiest Garlic Naan

Right At Home

Garlic naan is a popular choice on restaurant menus, yet it can be made healthier at home with little effort. All it takes is switching from refined flour to Aashirvaad Chakki Khapli Atta to achieve soft, fluffy naan. This naan is made from Khapli wheat, an ancient grain boasting a 30% higher protein content and significant fibre. This guide offers a simple way to make perfect garlic naan at home.

For the Dough

• Aashirvaad Chakki Khapli Atta – 1 cup

• Instant dry yeast – ½ teaspoon

• Salt – ¼ teaspoon

• Sugar – ½ teaspoon

• Baking powder – ¼ teaspoon

• Yoghurt – 1 tablespoon

• Warm milk – ⅜ cup (6 tablespoons)

• Cooking oil – ½ tablespoon

For the Garlic Butter Topping

• Garlic – 4-5 cloves, finely chopped

• Butter or ghee – 2 tablespoons, melted

• Coriander leaves – 1 tablespoon, chopped

This is the complete list of ingredients needed for the perfect khapli wheat garlic naan. This recipe serves 2 people, but you can adjust it according to your preferences and needs.

In a large bowl, combine the Khapli flour, yeast, salt, sugar, and baking powder. Stir in the curd, adding warm milk a little at a time while kneading the mixture to form a soft, pliable dough. This takes approximately 8-10 minutes of manual kneading. Compared to ordinary flour, Khapli flour absorbs moisture more readily, so add the warm milk slowly to avoid a sticky dough. Allow to rise for about an hour in a warm place or until it doubles in volume.

As the dough rises, you can start preparing the garlic butter. Chop the garlic finely and mix with melted butter or ghee and a bit of chopped coriander (or chopped mint). This mixture is brushed on the naan before baking and after baking, giving the naan its characteristic garlic aroma and shiny finish. Garlic can also be pressed onto the rolled-out dough before cooking for enhanced, restaurant-style taste. Without this butter, you won’t get the raw, pungent garlic flavour in the naan bread.

After the dough has risen, punch it down with your hand. Cut the dough into six equal parts. Now, make the individual pieces into tight balls and cover with a damp cloth. Let the balls rest briefly so the gluten relaxes in the dough. Take a rolling pin and roll each ball of dough into a medium-thick disc or oval. Lay some chopped garlic evenly over all the rolled-out discs, and do not forget to press it down firmly with the rolling pin.

To prepare naan on a tawa or cast-iron griddle, heat the cookware over a medium flame until it is moderately hot. The rolled naan needs to be lightly moist on one side before being placed onto the hot griddle, with the wet side facing down. After waiting about a minute until the edges of the naan have lifted, flip it over to cook the other side as well. On a gas stove, the griddle can be placed directly over the flame to achieve a charred, smoky texture.

Once the naan is taken off the heated tawa, apply melted garlic butter all over the bread while it is still hot. Add a sprinkle of chopped coriander for taste and aesthetics. Serve the naan hot, stacked in a basket or on a plate, alongside delicious curries like butter chicken, paneer butter masala, dal makhani, or even plain chana masala. Khapli naan is rich in fibre and pairs well with both vegetarian and non-vegetarian gravies, making it suitable for anything served on the Indian plate.

Do not forget to let the dough proof for some time, as this step is what makes the naan bread fluffy and soft. Use a moderate heat setting on the pan to cook the naan properly; too high a temperature will cook the naan on the outside but leave it doughy inside, whereas too low a temperature will ruin the bread's texture, making it flat and hard. Use only fresh, finely chopped garlic and brush the butter on the naan when hot.