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So here’s the big news: I’m headed to India tomorrow morning! To celebrate that, I’ve posted an Indian oldie but goodie – naan bread. If you haven’t had naan bread before, you are missing out. It’s a flatbread that pairs well with hummus, rice, curry, dahl, and other sides. This is my first attempt at making it, and when I don’t have time to bake, Trader Joe’s has a delicious frozen Garlic Naan as well as some thicker (but still great) packaged naan bread in the bread section.

This bread recipe was adapted from an AllRecipes recipe. It was pretty great – and even better because I used garlic olive oil which really brought out the flavor. I could say more, but I have a trip to prep for, and I’ll let the pictures speak for themselves.

I’ll be back at the end of February – with pictures of delicious Indian food to share! 🙂

Garlic Naan
Adapted from AllRecipes

1 (.25 ounce) package active dry yeast
1 Tablespoon sugar
1 cup warm water
1/4 cup white sugar
3 Tablespoons milk
1 egg, beaten
2 teaspoons salt
4.5 cups flour (original recipe said bread flour, I used a mix of regular flour + some self-rising flour, and it was great)
2 teaspoons minced garlic
1/4 cup melted butter

In a large bowl, dissolve yeast in warm water. Add 1 Tablespoon of sugar to the warm water – this will proof the yeast. Let stand for about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Knead for 6-8 minutes on lightly floured surface until dough is smooth.

Place dough in an oiled bowl, cover with a damp cloth, and set aside to rise until doubled, about one hour.

Remove dough from bowl and knead in garlic. Pinch off handfuls of dough about the size of a golf ball. Roll into balls and place on an oiled tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.

Preheat the grill to high heat.

After dough has risen, roll one ball of dough into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2-3 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 prepared.