Yesterday I wanted a naan, today I’m eating garlic butter naan … follow your dreams ~ Abida.
If you are not familiar with this Indian flatbread then I suggest you find a little India near you (is there such a place? or are the Chinese the only ones who make little China’s pop up in every other major city??… these are the types of earth shattering monologues I have when left to my own devices… welcome to my mind!)
These garlic butter naans are incredulously easy to make, require very minimal input and turn out remarkably pillowy … id forgive you if you decided to lay your head on them!
Unless you are a flat bread…or chocolate , the answer is yes, I can live without you ~ Abida.
- 5 cups flour
- 3 1/2 tsp dry active yeast
- 2 tsp sugar
- 1 tsp salt
- 1 cup water
- 1/2 cup olive oil/ sunflower oil
- 2/3 cup plain yogurt
- 2 large eggs
- 1/4 cup butter
- 1 large clove of garlic
- Melt the butter, crush the garlic clove and mix it into the melted butter. Set aside.
In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it froths up. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
In a separate medium bowl, combine 2 cups of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 4 to 4.5 cups later).
At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You’ll end up using between 4.5 to 5 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 14 equal pieces. Shape each piece into a small ball.
Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out, place it onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface.
Flip the dough and cook the other side until golden brown as well.
- Using a pastry brush, brush the top part of the naan with the garlic butter, once the other side is cooked take it off the skillet and brush the second side with the garlic butter.
Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.
There is no such thing as too many pictures of naan…these naans are my happy place … and if you try make these I bet you they’ll become yours too, how couldn’t they naan rhymes with nan … now whose heartstrings aren’t pulled by their grandma???
My philosophy in life – Go big or go home, so why have plain naan (as delectable as it is) when you can slather up those babies with garlic butter …
(side note: I am perplexed as to how I haven’t shrunk in size considering I’m on a mostly plant based diet … wheat & garlic are plants … butter excluded I’m a step away from being vegan!)
Seriously Pinterest is depressing AF, we all have a bite of flatbread, leave starving, and go home and log onto Pinterest and just pin pictures of all the food we want to be eating. ~ Iliza Shlesinger
↑↑ ↑↑ not it you make these garlic butter naans and proceed to wolf down at least 3 … so what if that craving isn’t hunger but rather is your brain calling for something that releases dopamine in the reward system of the brain? … SO WHAT? … go on tear into another naan! Now is not the time to start thinking about dopamine driven feedback loops … if it was, you’d stop checking your Instagram notifications!