Garlic Naan

garlic naan!

I had a horoscope the other day that said something like:

” It’s time to try new things. If you don’t do it now when will you ever?”

So that’s why I tried making garlic naan.  I must get rid of this dough fear I have.   I saw Hannah post her naan loot on flickr the other day and boy was I jeeeeeeeealous.  I wanted a stack of naan in my kitchen!

I think one of the reasons why I am afraid of dough is the timing.  I always have like 5 projects going on at once– in addition to taking care of Cooper and oh my gawd-I have to go back and punch down dough and get all dirty again?  I guess I never time it right…and I don’t really know the right consistencies.  Plus I doubt myself….Is that yeast bubbly enough??! Am I kneading this right?  Oh dough, why aren’t you very forgiving?!

When it doesn’t turn out PERFECT I get all pissy.  Like REALLY pissy.  I KNOW what good carbs are supposed to taste like.  Believe me.

So I was delighted to find this recipe easy and pretty straight forward.   It produced a wonderful buttery crispy naan.  It’s not totally authentic, but it’s still pretty frickin good!   I think next time I will experiment and reduce the amount of sugar.  It definitely helped cut the amount of garlic in the dough (I added lots), but I want something a little more savory next time.  A little more on the salty side. I ate like 3 while I was making them. Shameful!

My advice:

-Make these when you have a whole crowd coming over. The recipe makes a ton!

-Do not wear black when you are kneading dough. Woops!

-Prepare for a huge smoke cloud in your kitchen! Make sure you have your fan on and windows open!

So gather your ingredients together and start that yeast!

getting read to make garlic naan

After it’s all bubbly, add in your milk, eggs sugar & salt.

yeast milk egg salt sugar

Then put your flour in.

making dough

You mix it up and  knead the dough on a floured surface for 6 mins or so.

after 5 mins or so

Let it rest in a well-lubed bowl.

you rest in a well lubed bowl

While it’s proofing, clean up your mess!  Seriously! You should be ashamed.

Get that garlic ready!

i used 4 cloves

Look at that beautiful dough…doubled in size!

time to get punched!

Add your garlic in and knead again.   I added a teaspoon at a time to evenly distribute.

kneading of the garlic

Form the dough into balls. Let rest and then fire up the grill.

off to proof, yous!

After resting, take a ball and flatten it and shape it into a disc. Make it as thin as possible.

forming a disc

Slap it on the heated & oiled grill . Add your first slather of butter on top.

on the grill

Flip, then butter the top.

grillin

And in no time, you are gonna have a whole stack, just like Hannah!

booya, indeed!  :)
Thanks for the encouragement, Hannah!

Garlic Naan

(recipe allrecipes.com)
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup  sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional)—I used like 4!
  • 1/4 cup butter, melted

1.  In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2.  Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

4.  At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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45 Comments

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  • January 14, 2010

    love naan! I’ll make these next year on the grill outside for sure they so good.

  • January 14, 2010

    These look gorgeous – I love naan! I have a similar fear of dough and yeast, so this looks like a truly delicious way to get over it!

  • January 14, 2010

    Oh I love garlic naan so so much, especially without cilantro! You made this look so easy and delicious, I think I need to try it.

  • January 14, 2010

    DAAAAMN girl! Nice job! I love naan with a passion! That looks wonderful :)

  • Ev
    January 14, 2010

    I do my na’an on the bar-b-que while doing my tandoori chicken over the coals on one side, na’an on the other. gives nice smokey flavor and is delicious dunked in ghee.

  • lynda
    January 14, 2010

    what kind of garlic press is that? that seems to work better than the garlic presses i’ve been using :P mm…i’m hungry, wish i had some garlic naan with me now!

  • January 14, 2010

    laura- good idea! I am gonna fire up our grill next time. Wish that was a reality for you! Drats, alaska!

    lucy- if i can do it, you can too!

    Ev-mmmmm you have me salivating!

    lynda- I was gonna say something about that garlic press! It’s from Martha Stewart for Macy’s. I LOOOOOOOOOOVE it. The old press we had was crap. Utter and TOTAL crap. This one is very easy to use. I just put the garlic in WITH the skins on and it gets it ALL out. A joy I tell you. It’s the little things!

  • January 14, 2010

    We will totally be making naan soon. VERY soon!

  • January 14, 2010

    beautiful… totally awesome. naan always seemed so inaccessible as far as making – very cool!

  • January 14, 2010

    we just made scallion naan the other day to go with tandoori chicken skewers. love them and you’re so right, super easy to throw together. freeze great, too.

    cheers,

    *heather*

  • January 14, 2010

    Oh those grill marks! I made some a while ago and they were terrific but would have been so much better grilled. Given our racing for the light challenges, I have to say you did so well!

  • January 15, 2010

    Woah. Your naan looks amazing. I love how fluffy they are. I must use this recipe next time I make Chicken Tikka Masala.

  • January 15, 2010

    aren’t they so good!?? oh i want more now. i cut the sugar, a 1/4c seemed like so much! i wonder what would happen if you put in plain yogurt instead of milk? hmm. i’m ready to play around with the recipe too. and more garlic for sure!

  • January 15, 2010

    these are also going on my list to do
    goodness, you inspire me.

    • April 14, 2010

      p.s. did i mention i made these a while back and they were inhaled by the husband. i love the mix of savory and sweet. amazing. this is going in my tried & true file (i have a number of yours in there!)

  • January 15, 2010

    dana- grill marks make everything better don’t they? I took these photos at 3ish and then reheated the naan later for dinner! Pretty sneaky, huh?

    heather- they do freeze great! mmm scallions. Do you mix those in the dough?

    hannah- i bet then milk would be fine! It would probably add a little more depth- flavor wise. Next time I might play around with making some stuffed naan- but I am gonna have to do some research on that. Thanks again!

    jen- yay! that makes me soo happy! your blog is beautiful btw! just gorgeous.

    • April 14, 2010

      i’m so flattered! glad you came over to visit. xoxo

  • January 18, 2010

    Great looking naan!

  • jeannie
    January 19, 2010

    Thank you SO much for posting this recipe! I made it tonight, and they were DELICIOUS! I didn’t have a real grill, so I tried them on a george foreman grill. They turned out AWESOME. Perfect with your yummy masala chickpea recipe. :) Thanks again! I’ll definitely be using this recipe again.

  • January 20, 2010

    I love Naan! It’s the perfect bread in my opinion! Crispy and chewy and the perfect dipping bread! Yours looks great!

    • January 20, 2010

      jeannie- that’s awesome!! that makes me so happy. I am really glad it worked out for you

      peggy- agreed! mmmmmm!

      Kevin- thank you!!

  • January 21, 2010

    I love curries, but have always avoided making my own naans, even when I briefly got into bread making last year. Thanks for the push – I am going to have to try it now!

  • January 21, 2010

    This looks so gooood! I’m so happy to see you cooked it on a grill because I always thought that naan can only be cooked in the oven. But yours really puffed up, it worked! I’ll try these for sure.
    Magda

  • January 21, 2010

    ooh…I have always wanted to try and make naan. I only just last weekend made my first yeast bread. Thanks for the beautiful blog post and recipe!

  • January 21, 2010

    Much like you, I’m sort of intimidated by dough. Thanks for sharing this amazing-looking recipe and for making this process seem fairly simple.

  • January 21, 2010

    Looks wonderful. A great idea to use a grill. Thanks

  • January 21, 2010

    o my goodness. I did not know that fry-bread had another name! I remember as a kid my ma making some bread dough and had some bit sleft over that we always always fried in a pan and spread butter and white-sugar on when it was piping hot. Thats probably the best taste in the world (which could explain my waistline). And now there’s garlic involved. Spread with butter and peach jam/preserves. I sense a weekend project soon. Is my drool getting all over your monitor? My apologies.

  • Phil
    February 1, 2010

    I just made them:) Thank you!
    Mine were not as fluffy looking… What am I doing wrong?

    Phil

    • February 1, 2010

      phil- could have something to do with your yeast and not letting the dough rise enough? That would be my guess as I am in no way a dough expert! I am learning too! :)

  • February 14, 2010

    Beautifully and apparently tasty. Thank you.

  • Ideaguy83
    February 20, 2010

    I’m glad I stumbled on this page! I made this earlier this morning and I can’t stop eating it. The sugar might be a little much for eating it plain but I made saag with some bitter greens and it balanced it really well, this is the perfect naan for that dish. I cooked it on the George Foreman like another poster. About 5 minutes with the lid down and it turned out great with grill marks and bubbles. I’ll never buy the store-packaged stuff again, this is much closer to restaurant quality.

    • February 20, 2010

      ideaguy- you are right about the sugar. I wonder if it’s in there to help the dough rise more? I will never buy naan from the store again either! So glad you enjoyed!

  • March 13, 2010

    Okay, I am giving this a try today! I just make Chicken Tikka Masala for the first time last week – now dish two to try! Thanks for the recipe!

  • Suzanne
    June 18, 2010

    hey its awesome!!!!!!! i wish i could get more recipies from u………..

  • March 25, 2011

    I made these, exactly as your recipe listed and then I made them a second time subbing part wheat flour, both times they were perfect, way, way, waaaay better than the ones I’ve bought at the store. Thanks for the great pics, I ran over to my computer to check that my dough looked like yours and bazinga, it did! You are the Naan Queen!

    • March 26, 2011

      bazinga! I like that word. So glad you tried it out! It’s really tasty, huh??

  • March 27, 2011

    Delish, if I have any left, I’ll take them with me to my homeschool group on Wednesday.

  • April 22, 2011

    Hi,

    I recognized this recipe the minute I saw it. Copied exactly from allrecipes.com. I have tried it and it is very good. Nice you included all the pictures. I love everything Indian and my favorite restaurant for excellent Indian / Malay / Muslim food is the Jaya Restaurant in Georgetown, Penang, Malaysia.

    I have to travel to Penang quite frequently (I live in Southern Thailand) and the Jaya was recommended to me. Their Naan, and most other Indian or Malay restaurants where I’ve eaten, is much thinner. I also enjoy Chapati and Roti Canai along with various curried dips.

    Jeeem

  • August 27, 2011

    Really interesting blog, keep up the good work!

  • Chelsie
    October 25, 2014

    They tasted pretty good although I would use less sugar. I also experienced some issues with using so much bread flour… pretty high gluten.. next time I would do half bread flour and all-purose.

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