Homemade Garlic Naan Bread

 

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I had been using Naan Bread quite a lot lately for my Mediterranean Spicy Eggplant Dip and Spicy Moroccan Hummus, instead of buying I decided to just make my own. Fresh, no preservatives and I can customized it to the flavor I like. One of my favorite flavor is Garlic Butter, although this Naan Bread taste good even as plain.

DSC_0797

 

I had been using Naan Bread quite a lot lately for my Mediterranean Spicy Eggplant Dip and Spicy Moroccan Hummus, instead of buying I decided to just make my own. Fresh, no preservatives and I can customized it to the flavor I like. One of my favorite flavor is Garlic Butter, although this Naan Bread taste good even as plain.

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The texture of this bread is soft and moist, and really perfect for use with hummus and dips or even as a pita bread. This is a very handy recipe to have, and believe me when I tell you, it’s worth making this Naan Bread. Let’s get started!

Ingredients:

  • 1/2 cup warm water
  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 2 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 1/2 cup plain greek yogurt
  • 1 large egg

For Garlic Butter:

  • 1 clove garlicx – minced
  • 1/4 tsp Italian Seasoning (or any herbs you prefer)
  • 1 tbsp salted butter

Garlic Butter Instructions:

  1. In a small pan, melt butter then add minced garlic and Italian Seasoning.
  2. Cook garlic in low heat until garlic turns brown. Set aside to cool.

Instructions for Naan Bread:

  1. 1. In a small bowl, combine the yeast, sugar and water (110F Temperature). Stir quickly to dissolve; set aside for 10 minutes until it’s foamy on top. Then stir in oil, yogurt, and the egg until evenly combined.
  2. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yogurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place. The dough should double in size, about 1 hour.
    • To help the dough rise better, I put it inside the oven which I pre-heated to 120F Once it reached the 120F, I stopped/canceled it. DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
  3. Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
  4. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some garlic butter to avid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.

Makes 8 Naan Bread of 5” size

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Try it and let me know how it goes.Feel free to share this recipe and let’s get the community baking!♥.
 Adapted from: Rasa Malaysia

Categories: Breads

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