Garlic Butter Naan

I never knew I could make home made naan without the tandoori brick oven that you normally see in the Indian restaurant. I was really impressed with what I made, the naan was soft and yet crispy at the edge.

It was unfortunate that we ran out of cheese, so that would be my next take on naan.

3 Cups  All purpose Flour
3/4 Cup Warm Milk
1/2 Cup Yogurt
1 tsp Sugar
2 tsp Rapid Rise Yeast
1 1/2 tsp Salt
1/2 tsp Baking Powder

Loads of Butter

Loads of  finely chopped Garlic
Some olive oil


In  a large mixing bowl add the flour, salt, baking powder, yeast, sugar and mix well.
Add yogurt to  flour mixture.
Next the warm milk and knead the dough  with a wooden spoon.  Dump the dough to a clean surface and knead  until you get soft  pliable dough, about three minutes.

Cover with a damp cloth and leave that at warm place to rise for about two hours.
After the dough has risen well, grease hands with oil and start to knead dough again.
Divide dough in small golf size balls. I got about 9 balls.

At this point you want to preheat the oven to 200 deg Celsius (you only need to ON the top dial only)  and put a non stick pan on a medium heat. We are going to brown the bottom of the naan in the skillet.

You don't need to dust the surface with flour, just wipe it with oil and pat the dough ball into an oblong shape. Take a spoonful of garlic and spread all over the dough press it gently.

Take the prepared naan and place it on the skillet for about two minute  for the bottom to brown. You can do as many naan at this point and arrange in on a baking tray.

                                  

Place the tray on a upper rack (with the top heating only) for about 10 - 12 min. Keep an eye at this point as it tends to brown very quickly. About half way rub some butter generously all over the naan and continue baking.

Remove and serve the naan hot with curry.

Enjoy...jue

recipe adapted from madura recipe