Monday, February 24, 2014

Garlic Naan

Soft and browned to perfection with a distinct garlic taste, Garlic Naan is one of the most popular variation of the Indian flat bread.


Garlic naan has been made popular by Indian restaurants that serve them fresh with their buffet. They go well with sides that have gravy or those without. My daughter loves to munch on a hot naan without adding anything to it.


This naan is leavened using yeast and requires a couple hours to rise. However, it cooks very quickly under the broiler taking all of 2 minutes.

You will need
For the dough
1 1/4 cups all purpose flour
1 tsp. salt
1/8 oz. Fleischmann instant yeast
3 cloves garlic
4 tbsp. yogurt
2 tsp. honey
1 tbsp. olive oil
3 fl. oz. warm water

For the topping
10 leaves cilantro, diced
1 large clove garlic, minced

Sift together the flour and salt in a mixing bowl. Crush the garlic and mince. Add it to the flour. Add the yeast.


Now add the wet ingredients except water. Add water a little at a time and form a wet, sticky dough. Use a little flour to knead into a soft but sticky dough, about 10 minutes if kneading by hand. This is the hardest step as the dough is very sticky. Transfer the dough to a clean bowl greased with oil and allow it to rest covered for about 2 hours or until it doubles in volume.


Punch down the dough and divide into 6 portions. Using a little flour roll each portion into a ball and keep aside for 30 minutes. Preheat oven to 450 F.


The dough would will rise again.


Place a pizza stone or inverted baking sheet in the second rack from the top. Switch to broiler on high heat. Flour a working surface and roll one of the six portions of dough to about 7 inches and about 1/4 inch in thickness. Sprinkle some of the garlic and cilantro over the top. Roll lightly to press into dough. Repeat for another portion of dough.


Take some water in a bowl. Pick up the naan and place it on the palm of your right hand with topping side down. Dip your free left palm in the water. Moisten the plain side of the naan with your wet palm. Now carefully place the naan on the hot inverted baking sheet. When you are done the topping should face up and the moistened plain side of the naan should touch the pan.

Repeat for the other naan. Broil on high for about 2 minutes watching to ensure the naan does not burn. It should puff up and brown on the top. Take it off the baking sheet and fold in a cloth towel.


Repeat for the remaining naan. Serve hot with a side of your choice.


Submitting this as my second entry for this week for the 2014 52 Week Challenge for the theme Garlic.

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