My husband and I love Indian food. We are suckers for a good Indian buffet. And can you guess my favorite part of an Indian buffet? Naan Bread! We also make Indian food at home quite often. In fact, almost every Sunday, my husband grinds his own spices and makes a delicious Indian dish. This garlic naan bread is easy to make and is so delicious. Its chewy and garlicky and buttery. I like to use it to sop up curry sauce, but it is good to eat just plain, too.
- 1 ( 2 1/4 tsp.) package active dry yeast
- 1 C warm water (warm, not hot)
- 1/4 C white sugar
- 3 TBSP. plain yogurt
- 1 egg, beaten
- 2 tsp. salt
- 1/2 tsp. baking soda
- 3 to 4 1/2 C. bread flour
- 2 tsp. minced garlic
- 1/4 C. butter, melted
1. In the bowl of an electric mixer, dissolve yeast in warm water. Add teaspoon of the sugar to yeast. Let stand for about 10 minutes, until frothy.
2. Stir in sugar, milk, egg, salt, baking soda, and enough flour to make a soft dough. I add 2 1/2 C flour and then continued to add 1/2 C flour just until the dough is smooth and does not stick to the edges of the bowl. Most of the time I need about 3 1/2 cups, but sometimes I need the whole 4 1/2 cups. After adding the first 2 1/2 cups of flour, switch to the dough hook. Once the dough is smooth and doesn’t stick to the sides and all the flour is mixed in, stop mixing.
3. Place dough in an oiled bowl, cover with a damp cloth, and set aside to rise. Let rise 1 hour, until the dough has doubled in volume.
4. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on a tray. Cover with towel and allow to rise until doubled in size, about 30 minutes. (I use rapid rise yeast and skip this step.)
5. During the second rising, melt the butter in the pan you will be cooking the naan in. Sauté the garlic in the butter over medium heat until golden. Remove the garlic butter from the pan and set aside.
6. Once the naan is done rising, roll the balls into thin circles.
7. Brush the pan with the garlic butter and place a circle of dough in the pan and cook for 2 to 3 minutes. Brush the uncooked side with the garlic butter and turn over. Cook for another 2 to 4 minutes. Remove from pan and continue the process until all the naan has been prepared. Make sure the pan isn’t too hot or the bread will burn. I set mine at medium low.
Recipe adapted from Allrecipes