To make garlic naan bread you do not need any specialized equipment, knowledge, or very many ingredients. This recipe calls for 2 tablespoons of fresh yeast or (1) 1/4 ounce packet of dried yeast, 1/2 cup of warm milk, 2 tablespoons of sugar, 1/2 cup of plain yoghurt, 1 large egg slightly beaten, 3 tablespoons of oil plus extra for brushing, 4 cups of all purpose flour plus extra for rolling out dough, pinch of salt, 1 tablespoon of black onion seeds (which I did not use), and any other spices you may wish to use to season the bread with (I used garlic powder).
Simply begin by dissolving the yeast in 3 tablespoons of the warm milk. I believe this would need to be done regardless if you are using fresh or powdered yeast but I don't know for sure because the recipe does not say, and I used dried yeast anyways. The milk should be a little above room temperature but not too hot otherwise you will kill the live yeast. I heated the entire 1/2 cup milk then removed the 3 tablespoons - conversely you could remove the 5 tablespoons as well and keep the remaining three in the pan. *Note - 4 tablespoons equals 1/4 cup, thus 1/2 cup equals 8 tablespoons.
Stir in 1 teaspoon of the sugar which will mean when it comes to adding the 2 tablespoons of sugar, you will instead add 2 tablespoons minus 1 teaspoon which is 5 teaspoons since 1 tablespoon equals 3 teaspoons. Either way, I don't think it matters all that much whether you put 2 tablespoons or 5 teaspoons of sugar in the recipe.
Now just let the yeast sit in the milk and begin to grow for 10 minutes in a warm place. Make sure it is in a large enough container - enough to hold approximately 2 cups or more - because I made the mistake of letting it set in a very small cup and thusly had a run-over. Once the yeast is frothy, it is ready.
Lightly beat the yoghurt (I used the hand mixer but I don't know if that is entirely necessary). Add the lightly beaten egg - it probably doesn't matter if the egg is already beat or not as long as you beat it once you add it to the yoghurt. Add the 5 teaspoons of sugar and 5 tablespoons of warm milk. Also add the 3 tablespoons of oil and pinch of salt. Stir or beat now if desired (I believe I beat everything together at this point) but nonetheless the recipe says to simply add the yeast mixture and the 4 cups of flour and mix it into a dough.
Knead the dough for 10 to 15 minutes or until smooth (you could possibly try using a bread machine if kneading is not your thing but I have no idea how that would work out.) The recipe says to add up to 3 tablespoons of water if needed but I did not find that necessary. Also, as usual when making dough, add any necessary extra flour to prevent sticking.
Cover the dough with a damp cloth and let it rise for approximately 4 hours or until doubled - again make sure you have it in a large enough container though it is not as imperative since it is not a liquid this time. After it has doubled in size, punch it down and knead it again for only about 2 minutes. Divide it into eight equal balls. Roll out each ball on a lightly floured surface until they are about 8 inches in diameter. I probably made them only about 5 or 6 inches and thus the end result was a little thicker and doughier - cooked but moist dough rather than a thin less doughy traditional naan.
Once the balls of dough are rolled out, brush them lightly with oil. Sprinkle with the black onion seeds and add any additional spices as well. Additionally at my favorite Indian restaurant, their naan has parsley on it which I believe would be sprinkled on very lightly at this time. With the garlic powder I added to mine, I sprinkled it on then brushed it in to make sure it was even and consistent.
To cook them you can place 2 on one greased cookie sheet or what I found works better is to place them on a cooling rack instead. The recipe says to cook them for 3 minutes at 475 degrees Celsius but just keep an eye on them, knowing that they cook fast, but they might need just a little more time.
Once they were done I allowed them to cool on the cooling rack which I advise, if you choose to cook them on a baking sheet, to transfer them to a cooling rack once they are done cooking. I was amazed to see that they were getting the nice big bubbles like the ones at the restaurant, and they also browned perfect.
They were most wonderful when eaten right away, but even after a few days and them hardening, they were still delicious.
So, for the gluten free version, in case you were wondering, I used brown rice flour and like with any other gluten free bread it was simply too dry. The weird thing I have found out about making gluten free doughs is that although they are extremely dry the dough itself is extremely sticky. The dough did not rise at all either.
So, when it came to breaking into eight balls and rolling them out, the dough kept on cracking on me. Then, when I tried to use a spatula to get them off the counter, they would most likely break entirely at the edges of the spatula. Then when I cooked them (even when I cooked them on the cooling rack) they would not rise in the oven or create those beautiful looking bubbles.
In the end they turned out to be dry, flat, tasteless (although I sprinkled with garlic the same as I did the other) crackers. I would suggest (unless you are an expert at making gluten free doughs) to anyone that is gluten free and loves Indian food, to make the papadum lentil crackers instead of trying to make gluten free naan.