Dishfunctional Designs: naan

Thursday, January 20, 2022

Make It At Home: Garlic Naan Bread - Easy Recipe!

If you love to make homemade Indian food at home but don't make your own naan bread then I'm sure you already know this fact: Grocery store naan is expensive! But did you know that it's very easy to make homemade naan that is so much more delicious than store bought? Plus, it doesn't include any preservatives or additives that some commercial brands contain. We make this recipe all the time and it is a crowd pleaser through and through. PS - if you're not a garlic fan, feel free to skip adding it to the dough, but I think that's what makes this recipe the best!

Ingredients

For Dough:

1 teaspoon active dry yeast (rapid rise or regular)

1/2 cup of very warm water about 105 degrees F (hot but not boiling hot)

1 Tablespoon granulated white sugar

1/2 teaspoon salt

2 Tablespoons butter or ghee

2 cloves of garlic, put through a garlic press or crushed/minced

1/2 egg, well beaten

2 Tablespoons milk

1 3/4 cups all purpose flour (plus more for surface)

For Garlic Butter:

2 1/2 Tablespoons butter or ghee

2 cloves of garlic, put through a garlic press or crushed/minced

For Garnish:

Fresh cilantro leaves (optional)

Directions:

In a medium sized bowl add warm water, yeast, and sugar. Set aside for five minutes to allow the yeast to activate.

Then add:

1/2 of a beaten egg

1/2 teaspoon salt

2 Tablespoons melted butter

2 cloves of garlic, crushed/minced

2 Tablespoons milk

Mix thoroughly with a wire whisk.

Next add:
1 3/4 cups all purpose flour to the liquid mixture.

Mix with spatula until all ingredients are combined and a soft dough is formed. Dough should be soft and pliable but not overly sticky. If it is too sticky (when you touch it and it sticks to your finger like glue) add a bit more flour - try adding one additional Tablespoon of flour and mix well. Add more if needed but be careful to not add too much because you want to keep the dough soft.

Cover bowl with plastic wrap and allow to rise in a warm spot for about an hour. I like to turn my empty oven on for just two minutes and then turn it off, and then let the dough rise in the very slightly warm oven while it is turned off.

Once dough has risen, remove the dough from bowl and turn onto a lightly floured surface.

Divide the dough into 6 equally sized pieces. I use a large butcher knife to cut my ball of dough in half equally. Then I cut each half into three equally sized pieces, so there are six total. The knife makes it easy to create the equally sized portions. Gently shape each piece of dough into a ball shape. Place balls on lightly floured cookie sheet. Cover dough balls with a linen towel and allow to rise for another 45 minutes.

While the dough is rising prepare the garlic butter. (below)

To prepare the garlic butter:

In a small microwave-safe bowl add:

2 cloves of garlic, crushed

2 1/2 Tablespoons butter

Cook garlic with butter in the microwave for 20 to 30 seconds to melt butter. Allow to sit in microwave until after you are finished making the bread.

Once dough balls have risen/expanded in size, use a floured rolling pin and roll each ball once or twice to create an elongated oval shape. Do not roll too thin. Try to keep the thickness less than 1/4 of an inch, closer to 1/8".

Heat skillet or pancake pan (what I use) on medium heat and carefully place breads on pan, one or two at a time depending on the space you have. Breads will cook quickly, usually in under one minute for the first side. It is ready to flip when the bread starts to brown and then char a bit. Use tongs or a spatula to flip to other side and allow to cook other side until bread starts to char. (Note: If the flour on the pan or the charring starts to create a bit of smoke be sure to use your stove's vent fan.) Remove bread from pan and place on a large plate, repeating the process until all breads are cooked.

Once all breads are "baked" and on a plate, reheat the garlic butter by warming it for 10-15 seconds in the microwave, being careful not to overheat it.

Use a pastry brush to brush the top of each naan with garlic butter. Sprinkle with fresh cilantro if desired. Cover dish with aluminum foil until ready to serve.

Serve with your favorite curry, like our Butter Chicken shown above. That's all there is to it! Enjoy!

Naan Pizza Recipe | How To Make Pizza With Garlic Nann Bread

If you love Indian food then you most likely already love nann bread! A staple of Indian cuisine, this flat bread is available at most grocery stores, making it convenient to grab in a pinch, or you can make your own with one of the many recipes available on the internet.

Whenever I make homemade Indian food I buy my naan at the grocery store, though my daughter has made it a few times with great success. I always buy the large family pack since it disappears quickly in our house, but when we have a few extra pieces left, we love to make naan pizza with it.

This is a fast and easy recipe. You only need the basics: Naan bread, some type of pizza sauce (from a jar is fine), mozzarella cheese, and whatever toppings you like. If you have olive oil on hand you can brush about a teaspoon or two on the top of each bread before adding the sauce, but its not essential. Direction for how I made the pizzas shown here are below!

Note: Two naan breads will be enough to feed three people. For each additional person, use an additional naan bread.

Ready to go into the oven!

Assemble your ingredients (recipe below)

On the left is the top of the bread, on the right is the bottom (the bottom is flatter and smoother than the top.) Put the bread on the pan with the bottom side down. I bought my Naan at Aldi.

Fresh mozzarella cheese, fresh Roma tomatoes and fresh basil

Garlic Naan Pizza With Fresh Mozzarella

Ingredients:
2 Garlic Naan breads
2-4 t. Olive oil
1 jar pizza sauce (you will only use half of the jar)
2 T. Garlic Tomato Paste
1/3 to 1/2 lb fresh mozzarella
Fresh basil leaves
1 Roma tomato, sliced
Dried Oregano

Directions:

1. Preheat oven to 400 degrees F.

2. Cut the mozzarella into slices that are about 1/4 inch or a bit thinner.

3. Wash the basil leaves and blot dry.

4. Wash and slice the tomato into slices that are about 1/4 inch or a bit thinner.

5. Place naan flatbread on an ungreased cookie sheet and brush top of each bread with one to two teaspoons of olive oil. You just want to lightly coat the bread, not soak it. I only put oil on the top of the bread. If you put it on the bottom it will brown too quickly.

6. Mix the 2T. of tomato paste with one half jar of pizza sauce to thicken up the sauce. Add a few tablespoons of the combined sauce on top of the olive oil, spreading it to the edge of the bread with the back of a spoon or spatula. Two naan breads will use less than half a jar of sauce. Three naan breads will use one half jar of sauce.

7. Add the slices of mozzarella, tomato, and basil leaves to the pizzas, overlapping the slices if needed to fit them all onto the bread. Tuck the basil a bit underneath the tomatoes and cheese so that it does not get scorched in the oven. Top with a few pinches of dried oregano.

8. Put in preheated 400 degree F oven and bake for approximately 10-12 minutes, watching carefully so that the bottom of the naan does not get too dark. The pizzas will be done when the cheese is melted and begins to bubble. Remove from oven and allow to cool for a few minutes before slicing. Slice each naan into four pieces.