Garlic Onion Naan Bread Recipes

GARLIC NAAN

Steps:

• Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
• In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
• Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
• Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
• Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
• Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
• Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
• Brush naan with more garlic butter before serving.

GARLIC NAAN BREAD

Steps:

• Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
• Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
• Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
• Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
• When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
• Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
• Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
• Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
• Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
• Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.

EINKORN NAAN BREAD WITH GARLIC

Steps:

• Place the flour, yeast, sugar, and salt in a mixing bowl. Whisk to distribute the ingredients or use a sifter.
• Add the milk, yogurt, egg, and butter and garlic. Stir until the dough forms a lumpy ball. Cover the bowl with plastic wrap and let the dough sit for 10-15 minutes. Remove the cover and knead the dough for about 2 minutes. If the dough seems dry, add 1 or 2 tablespoons of milk (sometimes the einkorn flour absorbs more liquid).
• Place the dough in a greased bowl. Oil the top of the dough ball and cover with plastic wrap. Let the dough sit in a warm draft-free area for 1 -2 hours until almost doubled in size.
• Divide the dough into 8 to 10 pieces. Cover and let rest 20 to 30 minutes.
• Scatter a tablespoon of chopped scallions on the counter and roll each ball of dough over the scallions. The scallions will press into the top of the dough.
• Heat some oil in a skillet over high heat (do not use a non-stick skillet or the high heat will ruin the non-stick coating).
• Wait until the skillet is hot and the oil just barely starts to smoke then place the naan dough in the skillet.
• Cook for 60 to 90 seconds or until the bottom turns golden brown and the top has bubbles on the surface. Flip the naan and cook for 60 to 90 seconds on the other side.
• Set the naan on a wire rack and brush with melted butter. Repeat with the remaining pieces of naan dough.
• Place a pizza stone in the oven and pre-heat the oven to 500°F. Let the oven heat up for at least 30 minutes to ensure the stone has time to get hot.
• Place two pieces of naan dough on the hot pizza stone and bake for 60 to 90 seconds then turn and bake for another 60 to 90 seconds on the other side.
• Cool on a wire rack and brush with melted butter. Repeat with the remaining pieces of naan dough.