Garlic Naan Bread
Naan is a traditional Indian sourdough bread that is served to accompany meat and fish dishes, especially when they are rich in seasoning. By custom it is cooked in a tandoori clay oven, but it can also be prepared at home using just a few ingredients. This recipe flavors the Naan dough with garlic, and uses with fresh garlic and herb as a topping, a very aromatic bread to enjoy. Chef Ravi
Garlic Naan Bread
Naan is a traditional Indian sourdough bread that is served to accompany meat and fish dishes, especially when they are rich in seasoning. By custom it is cooked in a tandoori clay oven, but it can also be prepared at home using just a few ingredients. This recipe flavors the Naan dough with garlic, and uses fresh garlic and herb as a topping, a very aromatic bread to enjoy. Chef Ravi
Ingredients
The dough:
- 1/4 cup warm water
- 2 tbsps sugar
- 1 1/2 tsps active dry or instant yeast
- 3/4 cup warm milk
- 3/4 cup plain or Greek yogurt whole
- 1/4 cup Secolari Mantequilla Olive Oil more for cooking
- 2 cloves of garlic minced
- 4 cups all purpose flour more for dusting
- 1 tsp baking powder
- 1 tsp Secolari Fleur de Sel Sea Salt
Garlic Sauce
- 3-4 tbsps Secolari Mantequilla Olive Oil
- 2 cloves of garlic minced
- 1-2 tbsps minced cilantro or Italian parsley
Instructions
The dough:
- Combine the water, sugar and yeast together. Let sit 10 minutes or until the mixture begins to bubble on top.
- Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. With your hands, mix until the dough comes together.
- Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature about 1-2 hours until doubled in size.
- Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
- Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
- Flip over and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
Garlic sauce:
- Combine oil and minced garlic together in a bowl. Brush each naan with the garlic sauce and top with the fresh herb.
