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!
After it's all bubbly, add in your milk, eggs sugar & salt.
Then put your flour in.
You mix it up and knead the dough on a floured surface for 6 mins or so.
Let it rest in a well-lubed bowl.
While it's proofing, clean up your mess! Seriously! You should be ashamed.
Get that garlic ready!
Look at that beautiful dough...doubled in size!
Add your garlic in and knead again. I added a teaspoon at a time to evenly distribute.
Form the dough into balls. Let rest and then fire up the grill.
After resting, take a ball and flatten it and shape it into a disc. Make it as thin as possible.
Slap it on the heated & oiled grill . Add your first slather of butter on top.
Flip, then butter the top.
And in no time, you are gonna have a whole stack, just like Hannah!
Thanks for the encouragement, Hannah!
Garlic Naan
Print This Recipe(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.
32 Responses to “Garlic Naan” Leave a reply ›
love naan! I'll make these next year on the grill outside for sure they so good.
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!
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.
DAAAAMN girl! Nice job! I love naan with a passion! That looks wonderful :)
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.
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!
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!
We will totally be making naan soon. VERY soon!
beautiful... totally awesome. naan always seemed so inaccessible as far as making - very cool!
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*
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!
Woah. Your naan looks amazing. I love how fluffy they are. I must use this recipe next time I make Chicken Tikka Masala.
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!
these are also going on my list to do
goodness, you inspire me.
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.
Great looking naan!
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.
I love Naan! It's the perfect bread in my opinion! Crispy and chewy and the perfect dipping bread! Yours looks great!
jeannie- that's awesome!! that makes me so happy. I am really glad it worked out for you
peggy- agreed! mmmmmm!
Kevin- thank you!!
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!
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
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!
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.
Looks wonderful. A great idea to use a grill. Thanks
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.
I just made them:) Thank you!
Mine were not as fluffy looking... What am I doing wrong?
Phil
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! :)
Beautifully and apparently tasty. Thank you.
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.
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!