This Indian inspired Naan Bread is soft, fluffy, chewy, easy to make and as delicious as the ones you find at a restaurant.
Amongst many things, not being able to go to our favorite restaurants and enjoy a delicious meal has been one of the things I've missed the most this year.
And before I began baking/cooking, I never knew most of what we order from restaurants are super easy to make in your own kitchen -- this Naan being one of them.
I mean, who doesn't love a good garlic naan paired with a delicious butter chicken curry... right?!
I live with savory lovers and this was a major hit for dinner couple nights back and I have a feeling you'd love it too.
Prep Time: 15 minutes (excludes rise time)
Cook Time: 30 minutes
Total Time: 45 minutes (excludes rise time)
Serves: 12 Naan Breads
1 cup warm water
3 tsp quick rise yeast
2 tsp granulated sugar
2 tbsp vegetable oil
0.5 cup plain yogurt
1 1/2 tsp salt
4.5 cup all purpose flour
4 tbsp butter (rtp)
4 garlic cloves minced
salt and pepper to taste
Fresh herbs of your choice
In a large bowl, mix warm water, yeast and sugar. Set aside for 3 to 5 minutes until mixture is frothy.
To the yeast mixture, add oil, salt and yogurt and stir well. Then, slowly add the flour while mixing with a hand mixture with a dough hook attachment. Once you have incorporated approximately 3.5 cups of flour, the dough will begin to turn into a smooth, slightly sticky ball of dough but dry enough to handle by hand. If that's the case, do not add the remaining flour. If you feel, the dough is still too sticky to handle with your hands, add the remaining flour, a tablespoon at a time until the right consistency is reached.
Once all the flour is added, continue to knead the dough with the hand mixture until all the flour has been incorporated.
Lightly grease the same large bowl from Step 2 with 1 to 2 tbsp oil. Then, place the dough inside the greased bowl and turn to coat the entire dough with oil. Cover the bowl tightly with plastic wrap, and set aside in a warm environment until doubled in size (about 1 to 1.5 hours). To create a warm environment, you can preheat the oven to 175 °F; turn oven off once preheated; then, place covered bowl inside oven with the door slightly open.
After the dough has risen, transfer it to a floured surface and shape it into a disk. Then, cut the dough into 12 equal triangles. Next, using a rolling pin flatten each triangle of dough into a circular/oval shape (0.2'' thick).
Heat a slightly greased non stick pan to medium heat. Cook each Naan for 2 - 3 minutes on one side (bubbles will start to appear), then flip to cook the opposite side for another 2 - 3 minutes.
Once all naan has been cooked, make the garlic butter. In a small bowl, mix the butter, garlic, salt, pepper and herbs. Brush both sides of each Naan with the butter and sprinkle with more herbs if you wish.
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