Naan breads are just delicious. Having it with curry or hummus is just wonderful. I prefer doing Garlic Naan Breads but you can replace the garlic with anything you like.
One wonderful thing with this dough is that you can divide it, freeze it and use it whenever you want.
If you want to bring the garlic side of those Naans higher, instead of brushing them with simple butter or ghee, you can prepare a garlic butter and brush it on the hot Naan.
Ingredients for 6 Garlic Naan breads
- 350gr of wheat flour
- 150ml of yogurt
- 125ml of lukewarm water
- 25gr of melted butter or ghee
- 1 garlic clove
- 1 sachet (or 7g) of yeast
- 2 teaspoons of sugar
- 1 teaspoon of salt
- Half a teaspoon baking powder
- For brushing:
- Some more butter or ghee
- Mix the water, the yeast and 1 teaspoon of sugar, and let it get bubbly for 10 minutes.
- In a different bowl, combine the flour, salt, baking powder and the remaining teaspoon of sugar.
- Add the yogurt, butter (or ghee), crushed garlic clove and the bubbly yeast mixture.
- Mix until it forms a smooth and soft dough. If it is too wet, add one tablespoon of flour at a time, and if it is too dry, add a tablespoon of water at a time.
- Knead the dough for 10 minutes, or use the dough hook on low speed if you are using a mixer.
- Rest the dough in a buttered and covered bowl for 1 hour or until it doubles its size.
- After the rest, divide the dough in 6 balls.
- Preheat a pan on medium-high heat, without any oil.
- Flatten the balls into approximately 15cm circles and cook them in the pan for 3-4 minutes per side. You should have some charred spots.
- Remove from the pan and brush with butter or ghee.
A small stack of Garlic Naan Breads right out of the pan
Some Garlic Naan with Indian curry
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