Hello my friends! I have a bread baking success story to share with you.
While I was picking out my weekly menu yesterday, I decided to make this Roasted Garlic Naan that I’ve had bookmarked for a while. I also found a couple of curry recipes that I was thinking about trying next week. Then, randomly the hubby comes home and says he wants to go out for Indian food. How weird is that…considering we have never gone out for Indian food in the whole however many years we’ve been together?!
So we went…I like Indian food, but I mainly like the bread We had a lovely dinner. Afterward, I decided I couldn’t wait til next week to have some more naan. I needed to make it today! So I did. And I must say, it was one of my more successful bread-making ventures. I think I might finally be getting the hang of it. I made naan a few months ago for a school project and it did not turn out well….I’m seeing now that there was FAR too much flour in it! So I was happy that I was able to redeem myself.
Prep Time: 2 hours
Cook Time: 15 min
Keywords: bake side snack bread Indian
Ingredients (4-6 pieces)
- 1.5 cups warm water
- 1 tsp active dry yeast
- 3-3.5 cups all purpose flour
- 1.5 tsp salt
- 1/2 tsp sugar
1. Combine the yeast, water and sugar and stir gently. Let sit for about five minutes so the yeast can dissolve.
2. In the bowl of a Kitchen Aid, combine the water/yeast plus a cup and a half of the flour. Mix on low speed for about three minutes.
3. Add the rest of the flour and the salt and increase the speed to high.
4. Let the mixer run for six minutes, or until the dough begins to pull away from the sides of the bowl and, when pulled, is elastic.
5. Remove the dough from the bowl and place in a new, lightly oiled, bowl. Cover with plastic wrap and let rise for 1-2 hours. It should double in size.
6. After the dough has finished rising, turn it out onto a floured counter-top and divide into 4-6 equal portions.
7. Flatten each portion down into a rectangular shape and then sprinkle with water and prick your fingers in each. This gives it classic naan “dimples”.
8. Bake on a pizza stone for 15 minutes at 425 degrees
*Note: As the bread cools, you may brush with butter or garlic butter and place under the broiler for a few minutes to finish it off.
While it was rising, I roasted some garlic to make a little garlic butter. I cut the top off the head of garlic, drizzled it with oil, wrapped it in foil and throw it in the oven with my spaghetti squash.
Let cool for ten minutes and then brush each naan with garlic butter. Broil for four minutes. (I only did this for one of my pieces)
Enjoy plain, with butter or with garlic butter!