Posted by: bunnyfufu on Jan 20, 2013
I swear, this is so good that you could eat this all by itself for a meal and feel satisfied. Of course that wouldn't be nutritionally complete, so I suggest making a pot of Lentil Soup while you wait for the dough to rise. Take note: This delicious enterprise will take the better part of an afternoon, however, your house is guaranteed to smell fabulous! Unless of course you burn the garlic - then all bets are off and you'd best just go out to dinner!
I know that there are some people who dislike garlic, or that garlic dislikes them. Feel free to omit it, but if you are in the garlic lover camp. . . before you do anything else, grab a head or two of garlic and peel the cloves, place on a cookie sheet, drizzle with olive oil and put them in the oven at 325-350°F.
Roasting your garlic makes it far less sharp than if you chop or mince raw garlic to later knead into the dough.
• 1 (.25 ounce) package active dry yeast • 1 cup warm water • 1/4 cup granulated sugar • 3 tablespoons sour cream or plain yogurt • 1 egg, beaten • 2 teaspoons salt • about 4 cups bread flour • 2 teaspoons chopped and roasted garlic (optional) • 1/4 cup butter, melted
Roll up your sleeves!
Proof your yeast in a large bowl by whisking the yeast with one cup of warm water and letting it sit until it looks puffy/foamy. A pinch of sugar will help this process along.
In a small bowl, beat 1 egg, the sour cream or yogurt, the sugar and the salt. Pour into the yeast bowl.
Add the flour, one cup at a time. The last cup will need to be incorporated into the dough by kneading it onto a floured surface. The dough should be very pliant but not sticky.
Place into a well oiled bowl and let rise to double. This should take about an hour if your yeast was allowed enough time to proof.
Your roasted garlic should be ready to take out of the oven by now. Chop that messy goodness up on a cutting board and set aside. Don't bother cleaning your oily pan, you can use it for the next step.
Tear into 6 pieces, knead in a pinch of Roasted Garlic to each, form into balls, place them on your pre-oiled cookie sheet and let rise again for about a half an hour.
To cook: you need to use fairly high heat. I use my trusty George Foreman grill (I love that thing!)
- Lightly oil the grill.
- roll one of the balls as thin as you can and place on the grill.
- Brush with melted butter. Cook for about 30 seconds, covered with a domed lid if you are having a hard time getting it to form the pocks and bubbles that are signatures of good naan.
- Flip and brush the other side with melted butter. Cover again if needed.
They are done pretty quick. Like, 2 minutes quick. They should have some light as the uncooked dough parts and more darkly cooked bubbles.
Ready to roll!
Roll it flat.
How it should look:
Tear and Enjoy!
All my best, Bunnyfufu