GARLIC BUTTER NAAN. (AKA, WHAT YOU SHOULD MAKE IN YOUR QUARANTINE KITCHEN THIS WEEKEND!)
You’re about to make the most delish garlic butter naan bread.
Today I have an extra little bonus recipe here for you so you have a project in the kitchen this weekend. It’s a fun one too. And a delicious one!
Plus, it will go amazingly well with this chickpea curry.
I shared a naan bread a million years ago but this garlic butter version is TOPS. It is the ultimate comfort food.
And guess what? You don’t need any yeast!
In the craziest turn of events, I can’t find ANY yeast in my grocery stores right now. I mean, are people really baking that much bread? If so, that’s wonderful. But the bread aisles are practically empty too!
Maybe they are just making a lot of pizza.
YES.
Let’s think that
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- ½ cups warm milk
- ½ cups plain yogurt
- 1 teaspoon honey
- canola or vegetable oil, for brushing
- 4 tablespoons salted butter
- 3 garlic cloves, minced
- fresh chopped parsley, for sprinkling
In a large bowl, whisk together the flour, baking powder, soda and salt. In another bowl, whisk together the milk, yogurt and honey. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
Place the dough in an oiled bowl and cover it. Let it sit in a warm place for 1.5 to 2 hours. It won’t rise much! But let it rest.
Once it rests, remove it from the bowl and knead it a few times on a floured surface, using some extra flour if it’s too sticky. Divide the dough into 8 separate balls. Roll each ball out into an oval shape.
- Heat a cast iron skillet over medium-high heat. Once it’s hot, brush it with a bit of canola (or another high heat) oil. Place the dough on the skillet and let it cook for 2 minutes or until it begins to bubble. Flip it and cook for 1 to 2 minutes more. Repeat with remaining dough.
- Heat the butter in a saucepan over medium heat until it melts. Stir in the garlic and turn off the heat. Brush the naan with the garlic butter and sprinkle with fresh parsley.
By Jessica