Garlic Naan with Garlic butter

Recipe
Written By Abigail Hart

I love bread. I do not discriminate: I like them all. This is my go-to recipe when I’m making Indian dishes, or for when I want a delicious flatbread for any generic purpose.

wow! look at that terrible image quality :0

Ingredients

  • SET I

  • 600g All Purpose Flour

  • 12g Salt

  • 9g Baking Powder

  • 6g Active Dry Yeast

    SET II

  • 100g Greek Yogurt

  • 15g Olive Oil

  • 300g Warm Water

  • 3 Garlic Cloves, minced

  • 1/2 bunch Chopped Cilantro

    Garlic Butter

  • 1 stick Room Temperature Salted Butter

  • 3 Garlic Cloves, minced

  • 1/2 bunch Chopped Cilantro

Instructions:

Stand Mixer Method:

  1. Add ingredients from Set 1 and Set 2 into mixer bowl. Turn on Speed 2 (kneading speed), and let knead for 6-8 minutes or until ball is smooth. Note: after 1 minute of mixing, scrape down the inside of the mixing bowl to ensure proper incorporation. – proceed to step 2 –

Kneading By Hand Method:

  1. Add warm water to a medium sized bowl and sprinkle yeast over the top of it. Let set for 10 minutes to dissolve/hydrate. In the meantime, add all purpose flour, salt, baking powder, minced garlic, and chopped cilantro to a large bowl and give it a quick mix with a fork. 

  2. After the yeast has dissolved into the water, add the yoghurt and olive oil into the bowl and mix with a fork until combined. 

  3. Form a well of the dry ingredients and pour the liquid into that well. Using a fork, start by whisking the dry ingredients into the wet, forming a wet dough and gradually much more stiff. When it becomes too much of a mass, ditch the fork and continue by hand. It will be a bit messy. After it's a cohesive ball, you can turn the dough out onto a clean surface that is lightly floured. Continue to knead by hand for 5-10 minutes until it's a smooth elastic ball of dough. – proceed to step 2–

STEP 2

After your dough is made, place in a lightly greased bowl and cover with a damp towel or plastic wrap. Let set at room temperature to proof until it has doubled in size. You can speed up this process by placing it in a warm environment (no hotter than 95°f).

STEP 3

Punch your dough to deflate it and then divide it into 12 pieces. I like to use a scale so they’re all exactly the same, but that's not necessary. You can also divide it into less or more pieces to change the size. Once you’re done dividing, knead each little ball for about 20 seconds and form it into a perfect little dough ball. Let the dough balls rest for 20 minutes (covered, so they don't dry out), before next step.

STEP 4

Roll out and cook your naan: dust your work surface with flour, and take a large frying pan and put it on medium heat with a bit of oil in the pan (type of oil doesn’t really matter). Take one of the dough balls and roll it out with a rolling pin until it's about 8” in diameter. When done, you can cook it directly, for about 2-3 minutes each side until there’s nice golden patches on both sides. Every stove is different so keep an eye on it and figure out what works for your equipment. I like to roll the naan out as I cook them, but you can also roll them out before you start. Just make sure they are floured well so they don’t stick to whatever surface they are laid upon.

Garlic Butter
Mix all ingredients and keep at room temperature for ease of spreadability (store in fridge when done for the day). Use as much as your heart yearns for on your fresh warm naan!. 


Abigail Hart