Weekend Comfort Food – Garlic Naan

I’m doing my best to think of clever puns but failing. Naan of that, you say? Okay, I’ll stop. Serious face.

First day at home in three weeks, and all I wanted to do was make bread. Oh, so much bread. My to-make list is full of yeasted wonders – croissants, stromboli, brioche buns, and braids of all sorts. But today the winner was Garlic Naan Bread.  I bookmarked this recipe a while back and was waiting for a rainy weekend at home. Of course, this being Vancouver, I didn’t have to wait long.

Naan was surprsingly easy to make. I followed the recipe Girl vs. Dough posted, except I used a bit of whole wheat flour. Here’s my adapted version.

Bread:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 2 tablespoons granulated sugar
  • 1/4 cup warm water (~110 degrees F)
  • 3 to 3 1/2 cups unbleached all-purpose flour, plus more for dusting and shaping
  • 1 cup whole wheat flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 teaspoons minced garlic
  • 3 tablespoons milk
  • 2 tablespoons sour cream (I used plain yogurt)
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 3/4 cup warm water (~110 degrees F)

Garnish: 

  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons minced garlic, for garnish
  • 1 tablespoon minced parsley, for garnish

These are my directions – if you are intending to mix by hand:

Proof the yeast by combining the sugar, yeast and warm water – stirring briefly to dissolve then let sit for approximately 5 minutes. In the meantime, combine flour, salt and baking powder. Pour in yeast mixture, and add the remaining ingredients for the dough. Once the dough is not too sticky to handle (but also retains a bit of a tacky feel), place on a lightly floured surface and knead for 10 minutes, until it springs back when pushed.

Place the dough into a lightly greased bowl and sit in a warm spot for an hour, until doubled.

Remove the dough and punch down (gentle punches!). Split into 8 equal rounds, and let these rise (covered) for another 45 minutes, spaced on a tray so they will not ‘grow’ into each other.

Take the risen rounds and roll them flat until they are about a half-centimeter thick, and as wide and long as will fit in your frying pan. Heat up said frying pan and get that butter sizzling, take one naan and brush water on the side that will be facing down in the pan. Let it fry for 1 minute, and then brush more water on the uncooked side before flipping. Make sure to butter the pan again after every other naan or so.

Then place them on a plate and marvel at the giant stack of buttery goodness you have created.

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