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Garlic Naan

Naan is very similar to pita bread, except that it’s enriched with a small amount of yogurt, fat, and sugar. This dough is ready to use in as little as 30 minutes and lasts for several days in the fridge. Although traditionally baked in a tandoori oven, naan is easily baked in a pan or griddle. Slather in turmeric, ghee, or butter and enjoy with your favorite Indian meal. see my recipe for lamb biryani  and cucumber Riata (Click or see recipes below).

Ingredients

Scale
  • 1 lb 5oz white flour
  • 2 tsp fine sea salt
  • ½–2 tsp instant yeast
  • 2–3 gloves pressed garlic, or ¼–½ tsp garlic powder
  • 1 cup water
  • 4 oz yoghurt
  • 1 tsp honey
  • 2 tsp butter or ghee

 

 

Instructions

  1. First you need to decide how much yeast to use. This will depend on when you want your dough to be ready. If you want to use it in the next 30 minutes, use the full 2 teaspoons. If you are making it the day before, use 1/2 teaspoon. make sure the dough is at least 80-90°F.
  2. Mix dry ingredients and wet ingredients, then combine.
  3. Wait for dough to rise at least 30% in volume before using, preferably 50%-100%.
  4. Preheat a griddle or pan until just starting to smoke (about 350-400° surface temperature) or preheat your oven to 500°.
  5. Bake or griddle until dark spots have formed on one side.

 

  • Author: Ben Lester

Find it online: https://localgrain.org/lamb-biryani/