Mini Garlic Naan Food

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.

MINI GARLIC NAAN

Steps:

• Mix yeast, sugar and water in a bowl.
• Cover and leave undisturbed for 10-15 minutes.
• Mix flour and salt and sieve into a bowl.
• Make a well.
• Put into the middle the melted ghee or butter, the yogurt and the yeast mixture.
• Form to a dough. Knead on a floured surface for 10-15 minutes until the dough is smooth.
• Put into a big, oiled bowl, cover with a wetish towel and leave to rest for an hour by when the dough should have doubled.
• Knead for one minute.
• Cut into 32 pieces.
• Make balls and press them into 7 cm /2 1/2 in circles.
• Put on a lined tin.
• Mix 4 tablespoons melted ghee or butter with the minced garlic.
• Brush the unbaked mini naans with the butter - garlic mixture.
• Sprinkle with the herbs (mix them or keep them individual) and salt.
• Bake in a 190°C / 375°F oven for 5-8 minutes or until golden (mine took longer than 8 minutes).
• Serve your guests warm or cold as an appetizer.

MINI GARLIC BREAD

Steps:

• Partially toast english muffin, just to crisp it slightly.
• Butter and sprinkle garlic powder on each slice. Top each slice with shredded cheese and parsley.
• Return to toaster oven (or place under broiler in oven) until cheese is melted and edges are brown.

GARLIC NAAN

Steps:

• Mix yeast packet with warm water. Let Stand for 10 minute.
• Add milk, and egg to yeast.
• Mix Salt, Sugar, & flour together and slowly add to liquid stirring with fork.
• When mixture resembles a soft dough add rest of flour, and knead 6-8 times on lightly floured surface.
• Put dough in a warm spot covered and let rise for 1 hour.
• Punch down dough, cover and let stand for an additional 30 minute.
• Grate or chop garlic clove, add to 1/2 cup of EVOO.
• Using an electric or fire grill, separate dough into small golf sized balls.
• Roll the dough out flat, and brush both sides with garlic and oil. Cook on each side until browned.

GARLIC PITA " NAAN "

Steps:

• Preheat broiler.
• Combine the first four ingredients and mix well.
• Arrange pitas on baking sheet. Drizzle teaspoonful of garlic/oil mixture over each pita, spreading it to the edges with the back of the spoon.
• Broil for a couple of minutes to lightly brown, but be careful not to burn.
• Chow down with Sue L's Recipe #47590 or your favorite hummous!
• Murp.

MINI GARLIC NAAN

Steps:

• Mix yeast, sugar and water in a bowl.
• Cover and leave undisturbed for 10-15 minutes.
• Mix flour and salt and sieve into a bowl.
• Make a well.
• Put into the middle the melted ghee or butter, the yogurt and the yeast mixture.
• Form to a dough. Knead on a floured surface for 10-15 minutes until the dough is smooth.
• Put into a big, oiled bowl, cover with a wetish towel and leave to rest for an hour by when the dough should have doubled.
• Knead for one minute.
• Cut into 32 pieces.
• Make balls and press them into 7 cm /2 1/2 in circles.
• Put on a lined tin.
• Mix 4 tablespoons melted ghee or butter with the minced garlic.
• Brush the unbaked mini naans with the butter - garlic mixture.
• Sprinkle with the herbs (mix them or keep them individual) and salt.
• Bake in a 190°C / 375°F oven for 5-8 minutes or until golden (mine took longer than 8 minutes).
• Serve your guests warm or cold as an appetizer.