Hey guys! It’s been awhile again. Life got crazy with the start of a new job and family visiting. But even at the most hectic times in life, you still gotta eat!
Since moving to WA, I’ve gotten my husband to try numerous foods that are way out of his comfort zone. He was a meat and potatoes kind of guy with no room for spicy food in his diet. But all that changed when I convinced him to order Indian food with me. My no spice husband is now an Indian food fanatic! We’ve had Indian food nearly every week since then and are now moving into the realm of making it ourselves. We figured that the easiest part of the meal to start with was the naan. So here is our first attempt at a naan bread. We love the garlic variety, but feel free to omit this ingredient.
Garlic Naan Bread
1 teaspoon active dry yeast
1 cup warm milk
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups flour
1/2 cup butter or oil
In a large bowl, dissolve yeast with salt and sugar in warm water. Let stand about 10 minutes, until frothy.
Stir in enough flour to make soft dough, about 2 ½ cups. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.
Flatten dough with your hands and pinch off 8 small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.
Roll one ball of dough out into a circle, sprinkle with minced garlic, and continue to roll until desired thinness. Lightly oil a pan. Place dough on pan (garlic side down), and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Cover with lid and continue cooking until browned, another 2 minutes.
Remove from pan, and continue the process until all the naan has been prepared. Keep warm.