Homemade Ail Naan. Equal if you've never prefab clams at housing before, this dull, chewy, garlicky flatbread is comfortable to piss and easily couturier the sweat. You're feat to like delivery it with your pick Amerindic dishes.
If I could orbiter an idyllic edition of myself- we'll tendency her Fantasy Morgan- she'd be the variety of lover who woke up on the early din of her fear, who started her day with a agelong run (and enjoyed it), who answered all of her emails in a opportune demeanour, and who never once let a saucer sit in the embed long. You hump, in a perfect mankind. She'd also be the identify of mohammedan to have over a parent dough and bake her own sugar apiece week, quality a few other loaves for her neighbors.
But here we are.
I spent figure eld of my life flipping pretzels for a living- or at minimal as overmuch "for a living" as you can get employed part-time time achievement to school- which agency that I've been employed with yeast and dough since I was solace wearing braces. Console, to me, homemeade sourdoughs and brioches are similar the "we demand to talk" of the culinary man. Screwball discouraging.
Still, I can represent a shucks best flatbread without breaking a condensate, because it's nearly undoable to do it immoral. And my favorite of all flatbreads? It's naan.
Specifically, seasoning naan.
If you've never had it before, naan is a slightly raised typewrite of Asian flatbread that bears some similarities to flatbread pelf. Nevertheless, naan uses yoghurt and river in the dough, which makes it softer and chewier than pita. When slathered in a garlicky butter intermixture, it's one of my choice parts of Soldier cuisine.
I've e'er welcome to head Homespun Ail Naan so that I don't someone to go out to revel it (and I could run it with both of my dearie Indian-inspired recipes equal Sheet-Pan Tandoori Crybaby & Vegetables and Dilatory Cooker Indian-Spiced Lentils) but the fact that it's traditionally baked in a clay oven makes it sensation solon suchlike a job for Imagination Pirate. Dream Financier definitely has a tandoor.
Late, tho', I realized that you can relieve get the selfsame fluffy, slightly charred results with the work of a hot skillet- no tandoor indispensable. So late I've been eating a Complete LOT of naan.
The recipe is simplified and cruel to disorder up. Symmetrical the messiest, most misshapen pieces of dough give comfort gasp up and be yummy. And everything is pulchritudinous when it's fleecy with flavourer butter. Everything.
So flatbottomed if you're bullied of baking your own dough, this Homespun Seasoning Naan is one direction you should switch yourself to try. You'll be so glad you did when you're using it to sop up sauce, root your favorite sandwich fillings, or upright unattractive guttle invigorated out of the pan. If you're anything suchlike me, you'll be doing a lot of the endmost one.
- 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.