Garlic Naan .- If you've never had some Naan, you've been missing out, truly. But I have to also say that buying it at the supermarket is not the same thing as fresh & hot from your kitchen!... The texture is amazing, pillowy softness, garlic flavor with a little salt.... you get it right?
Plus people hear "bread" and they're intimidated by the whole thing, yet this could be a great introduction that will let you know it's easier than you think, you'll be so amazed by your results that maybe it'll be a gateway into other baked goods...
Anyway, a very easy recipe, common ingredients and great results!!...
You will need:
1/2 cup warm water, or more as needed
1 tsp white sugar
1 package active dry yeast (7g)
1/4 cup butter
2 cloves garlic, finely minced or garlic press
2 cups bread flour, or more as needed (I used A&P flour)
1/4 cup yogurt, plain
1 tsp Kosher Salt
1/4 Cilantro, chopped (optional) other herbs can be used
Directions:
1- Combine water, sugar and yeast in a bowl. Let rest until it foams and softens, 10 - 15 minutes. Over medium heat, heat the butter in a pan to melt and keep watch for it to sizzle and bubble. As soon as it sizzles, mix in the garlic and take it off the heat.
2- Add the flour, yogurt, salt and 1 Tblsp of the garlic butter you set aside and add all this to the yeast mix in the bowl, stir it with a wooden spoon until it comes together into a shaggy dough. Now knead the dough with your hand until it doesn't stick to the sides of the bowl, it's ok to add a little more water, in drops almost, if you need it.
3- Now place the dough onto a work surface to knead it, you can use a little flour here if it's sticking but only as needed. Continue kneading until it forms a smooth ball for about 3 - 5 minutes. Now into another bowl, place the dough with a little of the garlic butter on top and spread it well. Now cover the bowl with plastic wrap and let the dough rise until it doubles in size, this will take about 2 hours.
4- After the 2 hours have passed, you will punch the dough down, to deflate it, and you'll place the dough on the counter to shape. Knead it back into a smooth ball and then shape into a tipe of rectangle, so it's easier to portion, cut 6 pieces from the dough. Now roll it piece into a ball, separating each ball, dust very lightly with flour and cover with plastic wrap for a second rise, the balls will puff slightly, for about 20 minutes.
5- Preheat a heavy iron skillet over medium heat until it's very hot, 5 -10 minutes. While you're waiting for the skillet to heat up roll each piece of the dough into an oval shape that's about 1/8" thick. This is the time to add any herbs, if you're using them, on top of the oval panckage. Press slightly to adhere.
6- You will cook the Naan once the pan is hot, you should notice bubbles form, specially large bubbles, cook about 1 - 2 minutes. Now flip the Naan, press it gently with either a spatula or a kitchen towel, continue to cook for another 2 - 3 minutes more. Charring on the Naan is good. Hint: If you've ever made flour tortillas, this is very similar...
Continue until all the dough is cooked, you can brush additional garlic butter on them or wait until served to add.
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