Garlic Butter Naan
- Number of Servings: 8
Ingredients
1 tsp active yeast1 tsp honey1/2 cup lukewarm water2 cups all purpose, or bread flour (or half whole wheat) 1 tsp salt2 tbsp olive oil1 cup yogurt2-3 cloves garlic, chopped2 Tbs butter
Mix the water, yeast and honey and leave for 10 minutes for the yeast to come alive.
Add salt to the flour and keep aside. Once the yeast has proofed, add it to the flour along with yogurt, garlic, and oil. Knead the dough well for about 10 minutes. The dough may feel sticky at first, apply some ghee on your hand and keep kneading till it’s soft and supple. Add more flour if necessary. Put dough in a greased bowl covered with a wet towel and put in a warm spot to rise.
Original recipe said to rise 2-3 hours, but I did about 45 minutes in an oven with a pilot light, and it worked fine.
When dough is about doubled, or slightly less, take out and knead for five minutes. Cut into 8 parts. Roll into thin oblongs. Heat a nonstick or cast iron griddle (no need to oil) and let it get nice and hot (turn your smoke detector off). Put the flat breads on the pan. They will bubble up. Check after a few minutes to see if the bottom is done. When it has brown spots, flip it over and do the other side. When it's done take it off, put it on a plate, and put a little butter on the top. Stack them up as they come out of the pan so that the butter from the top of one gets onto the bottom of the next.
Enjoy with curry!
Serving Size: makes 8 4x8
Number of Servings: 8
Recipe submitted by SparkPeople user ELVIROSE.
Add salt to the flour and keep aside. Once the yeast has proofed, add it to the flour along with yogurt, garlic, and oil. Knead the dough well for about 10 minutes. The dough may feel sticky at first, apply some ghee on your hand and keep kneading till it’s soft and supple. Add more flour if necessary. Put dough in a greased bowl covered with a wet towel and put in a warm spot to rise.
Original recipe said to rise 2-3 hours, but I did about 45 minutes in an oven with a pilot light, and it worked fine.
When dough is about doubled, or slightly less, take out and knead for five minutes. Cut into 8 parts. Roll into thin oblongs. Heat a nonstick or cast iron griddle (no need to oil) and let it get nice and hot (turn your smoke detector off). Put the flat breads on the pan. They will bubble up. Check after a few minutes to see if the bottom is done. When it has brown spots, flip it over and do the other side. When it's done take it off, put it on a plate, and put a little butter on the top. Stack them up as they come out of the pan so that the butter from the top of one gets onto the bottom of the next.
Enjoy with curry!
Serving Size: makes 8 4x8
Number of Servings: 8
Recipe submitted by SparkPeople user ELVIROSE.
Nutritional Info Amount Per Serving
- Calories: 221.3
- Total Fat: 7.6 g
- Cholesterol: 11.6 mg
- Sodium: 326.5 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 1.1 g
- Protein: 5.2 g
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