garlic naan*

I made this garlic naan to go with my slow cooker chicken tikka masala and basmati rice. It's funny, because when I decided to make the slow cooker chicken tikka masala, I did it so that I could be lazy yet still have a delicious Indian meal. Then, for some reason, I decided to make some homemade naan. That immediately made my lazy day not so lazy anymore. Not that it is a difficult recipe to make, but there are a few steps that go over a good couple of hours. Anyway, at the end of the day it was extremely delicious - the whole meal. It definitely would not be the same without the naan to scoop up the saucy masala! You must make this meal in it's entirety. If you have never had Indian before, this is something that most people enjoy (or so I hear), and I think it awfully tasty myself!

Garlic Naan
from Sweet Peas Kitchen

Ingredients:

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees)
1/4 cup white sugar plus 1 tablespoon
3 tablespoons warm milk (110 degrees)
1 egg, beaten, room temperature
2 teaspoons salt
3 1/2 to 4 cups bread flour
2 tablespoons minced garlic
1/4 cup butter, melted


Directions:

In the bowl of a stand mixer combine the water, yeast, and 1 tablespoon of sugar; let rest 10 minutes until foamy.

Add remaining sugar, milk, egg, salt, and enough flour to make a soft dough. Mix with the dough hook on medium-low until thoroughly combined and smooth, about 8-10 minutes. Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, about 1 hour.

Punch down dough and knead in garlic until combined. Pinch off small handfuls of dough, about the size of a golf ball. Roll into balls, and place on a rimmed baking sheet.

Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

Preheat grill to high heat and lightly oil grate. Roll one ball of dough out into a thin circle. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.

Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.

Remove from grill, and continue the process until all the naan has been prepare. Serve warm.

-alyssa*