Garlic Naan Bread
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Soft, puffy bread with browned blisters and then garlicky butter brushed on top. Just like an Indian restaurant, but better!
There are recipes that don't use yeast, but I love the flavor of yeast in my breads so I won't make it any other way.
1 teaspoon sugar
1/2 cup warm water
1/4 oz package dry yeast = 2 1/4 teaspoons (if using loose yeast in a jar)
2 1/4 cups all purpose flour
1/2 cup plain yogurt
1/2 teaspoon salt
1 T. oil
1/4 cup cilantro, chopped
4 garlic cloves, minced
Garlic butter, see note
1/4 cup butter, melted
2 garlic cloves, minced
Proofing your yeast
For Garlic Butter
Add sugar, water and yeast in a small glass cup and stir until combined. Let sit until bubbles form on top. About 10 minutes. If you don't see a bubbly foam on top after ten minutes, your yeast is old.
Mix melted butter and garlic and set aside to use at the end when your bread is cooked.
Making the Naan
Add flour, yogurt, salt and oil to a small bowl and mix. Then add yeast mixture, Mix until dough pulls away from sides of the bowl. Add 1 T. of water if needed to pull the ingredients together and knead for 7-8 minutes. This is important to keep kneading until you have a smooth dough or your naan will be tough. We want soft naan, so keep kneading.
Once you have a soft dough, set it aside for 1 hour to rise.
Remove dough from bowl and put dough on cutting board and cut into 8 equal parts. Roll into balls.
Dust each ball lightly with flour then roll out onto a floured surface until you have a nice round about 1/8" thick.
At this point, sprinkle some minced garlic and cilantro on top. Gently roll with a rolling pin to get this to stick to the top before cooking on a hot griddle.
Heat flat pan (cast iron if you have) and oil lightly. Add dough to pan with plain side down first, and cook until bubbles form on the top of the bread. Flip over and press gently until bubbles on the are browned, another 2-3 minutes.
Brush lightly with garlic butter and serve.