...celebrating flavorful food
1. a leavened, often tear-shaped flatbread of India, baked in a tandoor.
by Susan Andrews
(My inspiration: The Kitchy Kitchen)
2 cups flour
1 tsp instant yeast
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2/3 cup warm buttermilk
1/4 cup plain yogurt
1 tsp lemon juice
3 tsp minced garlic
1/4 cup chopped cilantro
4 tbsp butter
1/2 tsp garlic salt
Place all dry ingredients in the bowl of a mixer. In a separate bowl combine warm buttermilk, yogurt and lemon. Turn your mixer on the lowest speed with the dough attachment. Slowly pour your wet ingredients to your dry ingredients. Let it knead for 6 minutes. When you can pull the dough thin it is ready. If not, knead a little longer.
Place the dough in a greased bowl.
Cover and let rise in a warm spot for two hours.
Chop your garlic and cilantro and mix together in a small bowl. We will use this later to top our naan.
When the dough has risen place it on a floured surface and make small dough balls.
Roll dough balls out one at a time with a rolling pin.
Their shape is random and so is their size. Itís ok! The dough should be slightly thick. Sprinkle the top with cilantro and garlic mixture
and roll it a few more times with the rolling pin. It gets messy! But the end result is great! Repeat this process until you have used all of your dough.
Melt the butter and add the garlic salt. We will use this to brush the skillet and the naan as it is cooking.
Heat a skillet on medium high heat. Brush the pan with some of the garlic butter that we made. Place naan in pan & brush with garlic butter. It will bubble up as it cooks!
When one side has browned, flip it over and brown the other side. Set aside on a plate or pan. Repeat this process until the naan is done.
This is delicious all by itself or served with a nice curry dish. It would also be a great accompaniment to an asian salad or soup.