Tuesday, April 17, 2012

Naan (Indian Flatbread)

Of all the recipes I tried that night, this one is the winner thanks to All Recipes.com. It's a perfect bread to sop up all that yummy sauce from the chicken and lentils! This was the one thing my kids liked, probably because it tastes like a cross between a pita and garlic bread.

  • 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
  • 3 - 4 1/2 cups bread flour
  • 1 t. granulated garlic
  • 2 teaspoons minced garlic
  • 1/4 cup butter, melted
  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough, and knead in granulated garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. During the second rising, preheat griddle to medium-high heat.
  4. Combine melted butter with minced garlic. You will brush this onto the naan as it cooks.
  5. Roll one ball of dough out into a thin circle. Place dough on lightly oiled griddle, and cook for 2 to 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 2 to 4 minutes.

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