Garlic Naan
Flavor: Buttery and slightly sweet with hints of garlic and cilantro.
Texture: Soft, fluffy and slight crisp from charred bits.
I sure do love a nice toasty warm garlic naan, slathered with butter all over that I can easily rip open a piece and dip into my amazingly creamy savory and sweet butter chicken.
It's hard to decipher which is truly the star of the show when I make butter chicken. The chicken itself is so creamy and decadent while the naan, oh that sweet naan can be a meal on its own.
While I know may naan recipes may call for yogurt, my naan recipe is simple with basic ingredients. I use an egg in my naan recipe which adds richer flavor, however it is optional if you'd like to make this without the egg.
For whatever you are looking to serve these with, you will be sure to love them. My littles can snack on these on their own, is use it to soak up all the goodness from butter chicken or any other dishes served alongside.
1. In a heat proof bowl, warm water in microwave.
2. Melt butter.
3. Lightly cool water until body temperate add in your teaspoon of sugar and yeast and mix.
4.In a large bowl, add in flour, salt, sugar and mix well.
5. Add in grated garlic and using your fingers rub the garlic as evenly as possible throughout the flour.
6. Repeat for finely chopped cilantro.
7. Add in your yeast mixture as well as butter to your flour.
8. Add 1 large egg.
9. Give everything a nice mix until it comes together as a messy shaggy dough.
10. Using the back of your wrist gently knead dough pushing out on it with your wrist bringing the dough back in a turning every so often.
11. Knead dough for about five minutes until it comes together as a smooth dough ball.
12. Place in an oiled bowl to rest and double in size.
13. Melt butter for brushing each naan while cooking.
14. After dough has double in size, sprinkle flour on your countertop and rolling pin.
15. Gently flatten dough and take a small handful about 2 to 3 tablespoon amounts of dough out a form into a ball.
16. Using your rolling pin, roll each piece out until an 1/8 of an inch thick. The thinner they are the crisper they will be. The thicker they are the fluffier they will be. You can do some thicker and some thinner.
17. On a nice hot skillet, on medium high head place each piece of rolled out dough to cook.
18. When bubbles start to form, flip and cook the next side for a remaining 30 seconds to a minute.
19. Brush each side with butter liberally.
20. Place each cooked naan into a bowl lined with a towel and completely cover to keep soft.
Serve warm.
