Garlic Naan
Naan bread baked in a tandoor oven and topped with garlic.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Tandoor N Flame Restaurant
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Naan, a leavened flatbread, likely originated in Central Asia and was brought to India during the Mughal Empire. The tandoor oven, essential for cooking naan, has ancient roots in the region. Garlic naan is a relatively modern variation, building upon the traditional naan recipe to incorporate the distinct flavor of garlic.
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Garlic Naan is a popular accompaniment to a wide range of Indian dishes, adding a flavorful and textural contrast. It's often shared communally, reflecting the communal dining traditions in many parts of India.
Communal Dining
Naan, including garlic naan, is frequently served as part of a shared meal, where diners tear off pieces to scoop up curries and other dishes, promoting a sense of togetherness.
Restaurant Staple
Garlic naan is a very common and popular offering in Indian restaurants worldwide, showcasing its global appeal and adaptability.
Regional Variations
While garlic naan is widely available, regional variations may exist in terms of the type of garlic used (e.g., roasted garlic), the addition of herbs like cilantro, or the use of different fats for brushing the naan after cooking.
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Garlic Naan offers a delightful combination of savory, slightly tangy, and garlicky flavors, enhanced by the smoky char from the tandoor oven.
The dominant flavor is undeniably garlic, providing a pungent and aromatic element. The naan itself offers a subtle tang from the yogurt or other fermented ingredient used in the dough. The tandoor baking imparts a smoky, slightly charred flavor that complements the garlic beautifully. Ghee or butter brushed on after cooking adds richness and enhances the overall taste.
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Dough Consistency
The dough should be soft, pliable, and slightly sticky. Proper kneading is crucial for developing gluten and creating a light, airy texture.
Garlic Preparation
Use fresh garlic for the most intense flavor. Mincing or grating the garlic finely ensures even distribution and prevents large, overpowering chunks.
Tandoor Alternative
If you don't have a tandoor, you can use a pizza stone in a very hot oven (500°F/260°C) or even a cast iron skillet. Brush the naan with water before placing it on the hot surface to help it stick and bubble.
Ghee/Butter Application
Brush the naan with melted ghee or butter immediately after removing it from the oven or skillet. This adds richness and helps the garlic adhere.
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