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Saturday, January 31, 2009

Garlic Naan

How come when you see people in a movie getting takeout for dinner it is always chinese food?! To be honest, my first inclination when ordering take out (after pizza, of course) is to get Indian food. Or sometimes I whip up a batch of fragrant basmati rice and some Saag Paneer or Crockpot Chicken Tikka Masala and then I run down the street to Indian Oven to just buy some Naan bread. Now, that's a meal! Besides, who has a tandoor clay oven conveniently installed in their kitchen?! I don't have one. But I do have a pizza stone (which is essentially an unglazed ceramic or terra cotta stone that distributes heat evenly and maintains a really hot temperature so that you can crisp up breads and pizza doughs). And, as it turns out, a pizza stone worked out great!

You will be happy to know that it really is fairly easy to make naan! Yes, it takes some planning and some time for the dough to rise, but you can just cover the bowl and go about your day.

INGREDIENTS:

* 2.25 cups flour (plus more for kneading)
* 1.5 tsp. salt
* 3/4 cup plain yogurt (low fat)
* 3/4 cup milk (room temperature or slightly warmed)
* 3 tsp. sugar
* 3/4 tsp. yeast
* 2 Tbsp. chopped fresh parsley
* 1/2 tsp. turmeric
* 2 Tbsp. melted butter (or ghee)

DIRECTIONS:

* Sift flour and salt in a large mixing bowl and then stir in the yogurt.
* In a cup, mix together the warmed milk, sugar and yeast and let sit for 3 minutes.
* Add the milk mixture to the flour and mix with your hands.
* Knead the dough for at least 5 minutes. Add more flour as necessary to get a kneadable consistency because the dough will be very sticky.
* Cover the dough in the bowl with a towel and place in a warm place to rise for 4-5 hours.
* Pre-heat the oven to 475 degrees.
* Once the dough has nearly doubled in size, divide the dough into 6 balls and use a floured surface to roll them out to be flat, thin oblong shapes.
* In a little bowl, mix the butter, turmeric and parsley and brush the mixture on each piece with a pastry brush or spoon.
* Bake on a cookie sheet or preheated ceramic pizza stone for 8 or 9 minutes until it is puffed up, bubbled and browned on top.

Makes 6 large pieces of naan.

4 comments:

Jaime said...

Mmmm, yum. You can never have enough Naan. Thank you for the recipe.
I usually cheat at home and use those uncooked tortillas from Costco and pretend it's roti. If I brush a little oil or ghee on them, let 'em burn just a teeny bit in the pan, I can barely tell the difference, though I think my Indian friends would be rolling their eyes at me.

Morgan Lee said...

You are welcome! I was so excited to see it puff up in the oven! And I looove those uncooked tortillas from Costco (which you can freeze FYI)--I like to let mine bubble up a bit in a skillet, brush a little butter and sprinkle it with some sugar for a nice warm, chewy dessert!

Anonymous said...

You sound like an amazing person. I was a little surprised that a recipe for something called "Garlic Naan" didn't call for any garlic, but I suspect I can figure out where to add it.

Thanks for a great post.

Morgan Lee said...

Thank you so much for your kind words--I really appreciate any feedback I can get. And, you're right! The noticeable lack of garlic in the recipe was not so noticeable when I typed up the post, so thanks for pointing that out. I just add some minced garlic to the turmeric butter mixture, but sometimes I leave it out and add extra parsley.