Garlic Naan

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Ok, remember, I am NOT an expert with these cooking shenanigans. I try (and fail sometimes) out recipes and always tweak and improve my skills. Without failure and practice, you can never improve.

I’ve been trying to convince my fiancé to try Indian food. He’s not a picky eater but I understand why: the smell. Indian food doesn’t have the most pleasant smell, especially if it’s after you’ve eaten it and it’s aroma is embedded in your clothing. But good god, does it taste great.

So today is a lazy Sunday, which means “try to cook something you’ve never done, that will take you forever to make it.” I settled on chicken tikka masala and garlic naan. Best decision made.

Through my researching of naan recipes, I’ve noticed there are endless ways to make it. Some use ghee, most use yogurt, and many use bread flour, but I kind of felt…well lazy. So, I figured…why not add some yogurt to my pizza dough recipe? And guess what…it worked!

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Kind of…they just didn’t turn out as pretty as I wanted them to. Not that naan is pretty to begin with. But, through trial and error, I will one day make beautiful naan.

But wait…before I introduce you to the recipe, I have to tell you…I added a secret ingredient…GARLIC. Just kidding, not so secret, right? Yes, I have an obsession with garlic. But the main reason I added this was because when I was in law school, I used to buy Trader Joe’s garlic naan. It was so good. So good that I ate almost 2 at a time. By the way…these were quite large.

Makes about 6 large naan

Ingredients:

1 cup hot water
1 packet yeast
1/2 tablespoon salt
3 tablespoon plain greek yogurt (or regular plain)
1/2 tablespoon honey
2-3 cups flour
3-4 cloves garlic, minced

1. Mix the water, yeast, salt, and honey in a bowl. Let sit for 5 minutes until foamy. (If it helps, please refer to my focaccia recipe for more specific instructions and tips on making dough).
2. Add the yogurt and mix.
3. Add the flour, starting with 1 cup, and mix. Gradually add more until the dough is ready to knead (aka not a gooey mess).
4. Knead for 5 minutes. Place back into the bowl and let rise until doubled in size.
5. Heat up a pan over medium heat. (I used my cast iron pan for this recipe)
6. Roll out a piece of dough (about softball sized) into a tear drop shape. It should only be about 1/4″ thick (unless you prefer thicker naan).
7. Place your dough on the pan; take garlic and gently press into the top of the dough, while the bottom cooks.
8. Flip the dough once it starts forming bubbles.
9. Cook the dough until browned, about 30-45 seconds.
10. Enjoy with Indian food!

Extra: Since I made the naan ahead of time, I melted butter and brushed it on right before putting them back in the oven to heat up.

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