HOMEMADE GARLIC NAAN #BREAKFAST #BREAD
Custom made Garlic Naan. Regardless of whether you've never made bread at home, this delicate, chewy, garlicky flatbread is anything but difficult to attempt. You're going to love serving it with your preferred Indian dishes.
In the event that I could make a charming form of myself–we'll call her Dream Morgan–she'd be the kind of lady who woke up on the principal blast of her caution, who began her day with a long run (and appreciated it), who addressed every last bit of her messages in an opportune way, and who not even once let a dish sit in the sink medium-term. You know, ideally. She'd likewise be the sort of woman to work over a mother batter and prepare her own bread every week, in addition to a couple of additional portions for her neighbors.
Be that as it may, here we are.
I went through seven years of my life flipping pretzels professionally or if nothing else as much "professionally" as you can get working low maintenance while going to class which implies that I've been working with yeast and batter since I was all the while wearing props. In any case, to me, homemeade sourdoughs and brioches resemble the "we have to talk" of the culinary world. Insane threatening.
Be that as it may, I can make a damn decent flatbread gracefully, on the grounds that it's almost difficult to treat it terribly. What's more, my most loved all things considered? It's naan.
In particular, garlic naan.
INGREDIENTS :
- 1/4 cup warm water
- 1 tablespoon sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm milk
- 3/4 cup plain yogurt
- 4 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 stick melted butter, for brushing
- 4 cloves minced garlic
- Fresh cilantro, to top
INSTRUCTIONS :
- In a glass measuring cup, combine the yeast, sugar, and water and let sit until very foamy, about 10 minutes. Meanwhile, whisk the flour and salt together in a large bowl and create a well in the center.
- Whisk in the warm milk and plain yogurt into the yeast mixture until well-combined. Pour into the well in the dry ingredients. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes. Transfer the dough to a large, lightly oiled bowl and cover loosely with a damp kitchen towel. Let rise at room temperature until doubled in size, about 1 hour.
- Turn the dough out onto a floured surface. Knead briefly into a disc and cut the dough into 12 equal-sized pieces. Roll each piece into a ball.
- Heat a large, heavy bottomed skillet over medium heat. Roll each dough ball out until it is about 1/4 inch thick and approximately 6 inches wide. Brush the dough lightly with butter and place one at a time onto the hot skillet. Cook until large bubbles form on the surface, about 2 minutes. Flip the dough and cook the other side until golden, about 1-2 more minutes. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.
- Add the minced garlic to the remaining melted butter. Loosely cover and microwave for 15 seconds. Brush the warm naan with the garlic butter (scooping out some of the garlic to sit on top) and sprinkle generously with cilantro. Serve warm.
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