Homemade Garlic Naan Bread

Another first for me…I am really working on these firsts lately! I have never made bread before, at least not on my own and I think it all turned out pretty good this time. Well, good except for the fact I burnt two of the naans, but that is all good because it was only Chris and I…two naans for two people…

I was searching around for some garlic bread because I had plans to make lasagna and the garlic bread seemed like a good choice for the side. Thanks to Google Reader I discovered this recipe on Eat Live Run and I followed the recipe to the T, except for the whoopsies with the broiling, but that was just me being dumb.

I found this recipe having no clue what naan was. I’m still not certain what the specific definition of naan vs other breads is, but it was good! I did run into a little hitch along the way. I had everything planned out and was browning the ground beef when I realized I did not have any yeast. I will swear on the life of the dying plants on my mantel that I did have yeast in my cupboard, but apparently I was incorrect. I also had eggplant roasting in the oven for another dish. Since the garlic naan needed to raise for two hours I needed to get yeast…now. I headed off to the nearest grocery store racing against the oven timer. Unfortunately the nearest grocery store happens to be one of my least favorite and I can never find anything in the stupid store. It wouldn’t be so bad if I couldn’t find things – the problem is that the people that work there tend to be either stupid or less than helpful. Not a good mixture when you are racing the oven timer…! In the end I beat the timer and managed to make some garlic naan bread with only a little kitchen drama. What would life be without kitchen drama?

Garlic Naan Bread

INGREDIENTS:

Naan Bread:
1 1/2 cup warm water (think bath water)
1 tsp active dry yeast
3 – 3 1/2 cups flour
1 1/2 tsp salt
1/2 tsp sugar

Roasted Garlic Butter:
4 cloves garlic
4 tblsp butter, softened
1/4 cup olive oil

DIRECTIONS:

Combine the yeast, warm water and sugar stirring to mix. Allow to sit for about 5 minutes so that the yeast can dissolve.

In the KitchenAid combine the yeast mixture and 1 1/2 cups of flour, mix together for about three minutes, until smooth. Add in the rest salt and the rest of the flour. Beat the dough on medium-high until it starts to pull away from the sides of the bowl. If the dough doesn’t start to pull away from the bowl then add a bit more flour, about a 1/4 cup at a time.

Bubbly Bubble...All beat up - not too sticky and quite elastic.

Take the dough out of the KitchenAid bowl and put it into a lightly oiled bowl that is large enough to allow the dough to rise to be twice its current size. Cover the dough with plastic wrap and let sit in a warm area for about two hours – until it rises to be about twice its size.

Ready to rise on up...

While the dough raised I roasted my garlic. I removed the papery husk of the garlic cloves and cut off the stem end. Lightly cover the cloves in oil before wrapping them in aluminum foil. I was baking lasagna at the time so I just set the little clump of garlic and aluminum foil into the oven at the 425 degrees for about 30 minutes. Take the garlic out of the oven and squeeze the mushy garlic out of the cut off end and into the room temperature butter.

Garlic cloves, lightly coated in oil.All ready for the oven.Squeezing out the roasted garlic.

Once the dough has fully risen over the two hours pull it out of the bowl and put it onto a floured surface – I used a big cutting board. Separate the dough into four sections and then one by on flatten each section of dough into a naan shaped piece. After flattening the dough sprinkle it with a bit of water and jab your fingers into it to create dimples – probably the most fun of the entire process!

Fully raised dough.A blob of dough ready for baking...almost!Four little blobs...Finger stabbed and ready for the oven.

Sprinkle the naan dough with a bit of sea salt and pop them into the 475 degree oven for about 10 minutes. Finish up the garlic butter at this time. Once you pull the bread from the oven allow it to cool for about 10 minutes and then brush on the garlic butter. Turn the oven to broil and put the bread back in until it browns on the top – about 4 minutes.

Fresh bread, coated with garlic butter - yum!

This is where I screwed up and burnt two pieces of naan – oops! I’ve never used broil on my oven before and I just hit the button and stuck the bread in…apparently there is a 1-5 level of heat with my broil and hitting the broil button puts you at 5. The two middle pieces did not fair well – luckily it was just Chris and I eating and two pieces were plenty!

Burnt bread...oops! It was just dark, it was really hard - I tossed it...


The bread was tasty and Chris said I should definitely make it again! Yay!
Prep Time: 20 minutes of work, 2 hours of raise time
Bake Time: 15 minutes total for the bread, 30 minutes for roasting the garlic
Yield: 4 pieces of naan bread


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