I'm not much for making bread from scratch; I don't like waiting for it to rise! But with the help of a friend, I discovered you can easily make this to accompany your favorite homemade Indian dishes or even just some hummus. If you've never had it, it is kind of like a cross between a pita and a more doughy bread... reminds me of the samoon bread I had in Iraq!
This recipe is also great because it creates smaller servings of naan, and you can grill it instead of using a brick oven like the restaurants do. (I used my Cuisinart Griddler!)
Eat any kind of bread in moderation; I often choose bread over dessert when I'm indulging! Don't go overboard... except on the garlic. I think I doubled or tripled the garlic. Because I want to burp garlic for days when I eat garlic naan...
I bet I could make an awesome flatbread pizza on this stuff!
Garlic Naan (from AllRecipes.com)
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup butter, melted
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.