Garlic Naan Fast Easy Food

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.

GARLIC NAAN (FAST & EASY!)

Steps:

• In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil, milk, and Greek yogurt and stir until dough comes together. If it is dry, add a bit more milk; if it is very sticky, add a sprinkle more flour. Knead for about 30 seconds to a minute until all the flour is incorporated and a dough ball forms.
• Transfer the dough to a lightly oiled bowl. Rest for 30 minutes at room temperature covered with a towel.
• Once the dough has rested, flatten it into a disc. Then cut it into 6 equal pieces. On a clean, lightly floured countertop, roll each dough into a thin teardrop shape, about 1/8 inch thick.
• Meanwhile, grate the garlic. In a small saucepan, heat the butter and the garlic over medium low heat. Cook for 1 to 2 minutes until the garlic fragrant is just starting to turn yellow (but not brown), then immediately remove from the heat.
• Heat a cast iron skillet*, griddle or large skillet over very high heat until it's blazing hot (make sure it's as hot as possible, or the first piece won't cook correctly). Add one of the pieces of dough and cook until the top has bubbles and the bottom is golden and very dark brown in spots (about 1 minute), then turn and cook another 30 seconds to 1 minute on the other side. Brush the naan with a bit of the garlic butter on both sides. Wrap it with a clean towel. Repeat with the remaining 5 naan, adding each to the towel afterwards (this will steam them and keep them warm and supple).
• Serve immediately with chopped cilantro. To store, place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days, or wrap in foil, place in a plastic bag or container and freeze for up to 2 months. Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes. For quick fix, you can reheat naan in the toaster (you may need to cut it in half to get it to fit).

EASY NAAN

Steps:

• Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.
• Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.
• Punch down dough and knead well. For garlic naan, knead in garlic at this point.
• Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.

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

Steps:

• Preheat oven to 400 degrees F.
• Combine softened butter, shredded cheese, garam masala, if using, garlic powder and minced garlic in a small bowl. Spread evenly on the naan.
• Bake until butter is melted and bubbly, 5 to 7 minutes. (You can also broil for 1 to 2 minutes at the end to give it a more crisp top.)
• Garnish with fresh chopped cilantro.

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.

SUPER EASY NAAN BREAD

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!