Garlic Naan
This incredible recipe for garlic naan (recipe adapted from Chef John of Foodwishes) is great for homemade gyros. I made a simple tzatziki sauce (plain yogurt, chopped cucumber, garlic, dill, salt and pepper), and served with leftover steak sliced thin, tomatoes, cucumber and lettuce. What a treat! The perfect amount of elasticity in this bread prevents it from tearing, making it easy to wrap and eat. The garlic flavor is very prominent in this, as it is in most Mediterranean foods, and I feel that it makes this bread stand out. I hope you give this a try, and enjoy!
Garlic Naan
12 garlic naan
Ingredients:
1 cup warm water (110-115 degrees F)
2 teaspoons sugar (or honey)
2 packages active dry yeast (4 1/2 teaspoons)
1/2 cup plain yogurt
Approximately 4 cups flour
2 teaspoons salt
3 tablespoons garlic butter (recipe below)
For Garlic Butter:
1 cup (2 sticks) butter
5-6 cloves garlic, minced
Directions:
1. To make the garlic butter, add the butter to a medium saucepan. Heat over medium heat until the butter has completely melted, then add the garlic. Mix and cook for about 30 more seconds, then remove from heat to avoid burning garlic. Set aside.
2. In the bowl of your stand mixer, add the warm water, sugar and active dry yeast. Let stand for 5-10 minutes, until the mixture "blooms" and smells yeasty. Add in the yogurt, salt, 3 tablespoons of the garlic butter and 3 cups of the flour. (This can also be mixed by hand in a large bowl).
3. Mix the dough until a smooth, elastic dough forms, slowly adding the remaining 1 cup of flour as needed. You may not need all of the flour; only add it if the dough seems too wet. Place the dough into an oiled bowl and flip (oil must cover all of the dough to prevent from sticking). Cover with plastic wrap or clean kitchen towel and let it rise from 1 to 2 hours, until doubled in size.
4. After the dough has doubled in size, remove dough onto a clean surface and divide into 12 relatively equal pieces (does not need to be exact). Use a cupped hand to roll each piece into a ball, cover with plastic wrap and let the dough balls proof for 15 minutes.
5. Roll each piece out on a lightly floured surface into an oval/round shape, about 1/8th of an inch thick. Place each piece onto a very, very hot cast iron skillet (must be so hot that dough will start cooking immediately; otherwise it may stick). Flip the bread once it's turned golden brown; this will happen quickly so keep an eye on it. Remove from hot cast iron skillet and brush with the garlic butter. Sprinkle with coarse salt, if desired. Enjoy.
Recipe adapted from Foodwishes