Garlic Naan

Ever since I saw this recipe for ‘Garlic Naan’ at US Masala blog, I’ve been drooling…and in fact dreaming about it. I finally gave it a try this week…and it was awesome. I followed Aipi’s recipe, except that I didn’t have any rapid rise yeast and use regular yeast, but increased the quantity and other few minor changes…Here is my slight variation of the recipe.

Ingredients:
3 1/2 cups all purpose flour
1 package yeast
1 cup warm water
1 tsp salt
1 tsp sugar
1/2 cup yogurt
2 tsp garlic oil

Topping:
4 garlic cloves chopped
1 tbsp chopped cilantro
1 tsp nigella seeds
1 tsp white sesame seeds

Garlic butter:
4 large cloves garlic, grated
1/2 stick butter

Method:
Dissolve the salt and sugar in the warm water and add the yeast. Set aside to become frothy. Add the yogurt to the all purpose flour. Add the yeast mixture to the dough and mix to combine. I didn’t add any milk, because my water was enough to make a good, moist dough. But, if needing more liquid, use some warm milk as suggested in Aipi’s recipe. Grease the dough with the garlic oil, cover and let rise for about an hour.

Meanwhile make the garlic butter by combining the butter and the grated garlic in a small bowl. Microwave this mixture for about 30 seconds, just until the butter melts and mingles with the garlic. Set aside,so that the garlic infuses the butter.

Preheat your broiler on high, setting the rack as close as possible to the broiler.

Set up your assembly line by setting up the toppings. Divide the dough into small balls. Roll into a flat disc and gently pull one end, to create a classic naan, tear drop shape. Sprinkle each of the toppings on to the naan. Gently press using your rolling pin. Place the naan on a foil lined baking sheet and into the oven. Watch closely..for about 3-4 minutes until slightly golden brown on one side. Flip and cook the other side for about 2 minutes.

Remove from the oven and brush liberally with the garlic butter. I simply bathed it in the butter as you can see.

Verdict: Butter makes everything better…garlic butter, even better. The naan was really very soft and remained soft even after cooling down. The topping and the garlic butter made it garlicky and the nigella and sesame seeds made a nutty topping. This recipe is a keeper. Note to self: try replacing half the flour with whole wheat flour.