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Can't get enough..

..of this naan!

The best thing to make as a side for the delicious chicken curry is this unbelievably yummy naan.  It's the closest thing to Indian restaurant naan that I have found--it is not as fluffy but it is sooo good!
Making it is an all day project.  It is not an everyday bread, unless you plan ahead and make a big batch and freeze the dough after the second rise. It's still just as delicious when the dough comes out of the freezer!
The toughest part of this recipe is rolling out the dough because you want to try and get it as thin as possible!  We have a tortilla maker that is great for tortillas, but cannot get the dough thin enough for naan.  We use a rolling pin (I have this habit of saying 'we' when I'm really only referring to Ben) and sometimes even shred cheese and roll it into the dough.

Adapted from
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 cups bread flour
2 teaspoons minced garlic
1/4 cup butter, melted

  1. Dissolve yeast in warm water in a large bowl and let stand for about 10 minutes (until frothy).  Stir in sugar, milk, egg, salt, and flour.  If using a stand mixer, mix together on speed 1 for 3-4 minutes using the dough hook attachment.  Once the dough forms a ball, knead the dough on speed 2 for 6-8 minutes (until it passes the indentation text...push down the kneaded down with two fingers, if the dough springs back immedately and does not leave an indentation, keep kneading!).  If the dough does not come together as a ball, continue to add either flour (if it's too sticky and won't leave the sides of the bowl) or water (if it's too dry and not sticking together) as needed by the tablespoon.  If not using a stand mixer, form the dough into a ball using your hands (make sure to put plenty of flour on your hands) then manually knead the dough for 10 minutes.  We found a youtube video showing the proper kneading method before we owned a stand mixer.
  2. Place dough in well oiled bowl, cover with a warm damp cloth, and set aside to rise for 1 hour (dough should double in volume).
  3. Punch dough down, watch it deflate, then knead in garlic. Pinch off golf-ball size handfuls of dough, roll into a ball, and place on a tray.  Cover the tray with a warm damp towel and let rise for 30 minutes. This is the best time to freeze the dough if making in bulk.
  4. Heat grillpan to medium-high heat (or use regular grill). While heating, roll one ball of dough at a time into a thin circle (ours are usually oval shaped).  When heated, lightly oil grillpan and place dough on pan for 1-3 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 1-3 minutes.  Continue process until all the naan has been prepared.
Makes about 14 servings (depending on the thickness).

Ya'll, I know it seems like a lot of work, but if I can do it--the girl who used to only eat grilled cheese, cereal, and pb&j's--you can do it too!! You won't regret it!

yeast after 10 minutes

Once the dough starts coming together and looks like this, switch to speed 2.
Knead on speed 2 for 6-8 minutes.

Place dough in well oiled bowl for 1 hour.

1 hour later!

I always let Ben punch the dough..

Risen golf-ball sized dough

It's a good workout!

My job is pretty strenuous too...buttering the naan

Going in for the flip......

up-close buttering

up-close kneading

Hey friends!!

1 comment:

  1. ooooooh, hey! that's me! that was such a fun night - and such yummy food!

    aw, dang it - it's 12:30 (i can't sleep) and i'm hungry so this post didn't help. ;)