Might sound like a really silly question, but even with two whole cloves of either crushed, finely chopped or roughly chopped garlic per small naan the taste just doesn't come through. I cook them on a very hot tawa for 30 seconds before putting the tawa at the very top of a hot grill for another minute or so. This is just enough to brown the garlic without it burning. I have tried other methods too but the lack of taste is always a problem.

Hi Chris,

Do you make you're own Naan bread mixture? If so why not add some garlic powder into the mixture when making the dough?

This will disolve into the mixture and give a subtle flavour. But also still add the garlic itself

Chris,

When ever I add garlic to a bread I usually do this having pasted the garlic using a little salt and then adding it to either melted butter or oil, before either incorporating into the dough or simply brushing on before or after cooking. I will admit that I haven't tried this with Naan but I can't see why it wouldn't work.

Hi chris

I agree with the above if you make your own dough then i usually add some garlic to the mix just before i kneed the dough that way it get into all the dough and gives flavour to the whole naan bread hope this helps

jamie

Not sure if this will work but when making big croutons you just rub a clove of garlic all over the breads surface then cook it, maybe if you tried this only with the naan bread half baked. That should give the outside a garlic flavour.

I sprinkle garlic salt on the the top of the naan along with melted butter before grilling it.

Ok, this may not be the correct way to do a garlic naan, but my old TA, which was excellent by the way, simply brushed the cooked naan will melted garlic butter ghee.

They were fantastic and quite juicy as I remember.

Ray

Quote from: Razor on June 19, 2010, 07:49 AM
Ok, this may not be the correct way to do a garlic naan, but my old TA, which was excellent by the way, simply brushed the cooked naan will melted garlic butter ghee.

They were fantastic and quite juicy as I remember.

Ray

That's how they do it here too....sometimes they bung it in the flat oven if it's a bit wet but the brushing with melted ghee and garlic works best for me at home...I add just a twist or two of salt to the garlic ghee to enhance the flavour too.

**EDIT** I use CA's naan recipe btw but cut down the sugar and the nigella quantities.

Razor's right, that's how they do it. It's a fried garlic and ghee mix that's brushed onto the naan.