Search This Blog

Wednesday, July 3, 2013

Garlic Naan at Home Recipe

I don't usually consider myself to have much talent for Indian food. For years I'd been having trouble with making a reasonable naan at home, but I finally found a recipe that steered me in the right direction... I found it bland as a plain naan, but it makes a delicious garlic naan. Pretty much no one has a tandoor in their home, and the best trick I found for cooking these is to use a HOT HOT HOT (hot as you can make it) skillet, with a lid.

I originally made this to create 3 naans, but I think if I divided it to make 4 they'd be easier to manage and would fit in the skillet better.

1/2 tsp yeast
1 1/2 tsp sugar, divided (see recipe)
1/3 c warm water

1 1/2 tbs plain yogurt or sour cream 
1 tbs olive oil 

1 c flour, plus more for rolling
1/2 tsp salt
pinch baking powder
2-4 tbs melted butter or ghee for slathering on the finished naans
1 1/2 tsp garlic paste, divided (see recipe)

Combine yeast and 1/2 tsp of the sugar with the warm water in a small dish or cup. Let sit till frothy, then stir in the olive oil and yogurt or sour cream.

While waiting for the yeast to froth, combine the remaining dry ingredients in a bowl and whisk together. When all is ready, stir together the yogurt mix and the flour mix. The dough will be very soft and sticky. Cover the bowl with plastic wrap and let it sit in a warm place for 3 hours, OR, you can let it rise overnight in the fridge.

When the dough is ready, dust the working surface with flour, and divide the dough into 3 or 4 portions. Roll these into balls with your hands, then use a rolling pin to roll them out into oval or teardrop shapes.

Heat a large skillet to very very high heat on the stove. Keeping it over a hot flame, throw in a piece of naan and quickly cover the skillet with a lid. Let the naan cook for about 1 minute, then flip it over to cook the other side. Don't worry about burnt black spots on the bread -- this is normal.

Hot from the skillet, transfer each naan to a plate and rub with butter or ghee.

When all the naan are finished, thinly spread each piece with an equal portion of garlic paste.

No comments:

Post a Comment