Garlic Naan – Now, 100% Tandoor-Free

Naan bread, specificly this easy to make garlic naan, is the genuine reason Indian restaurants give you so much additional sauce when you order a curry. I mean, certain, the basmati rice helps, but good luck getting all that goodness off your plate using a fork.

Besides being near lots of great curries, the other advantage the restaurant naan endelights is being cooked in the intense heat of the tandoor oven. However, we can pull off a pretty good version at domestic by using a smoking hot cast iron skillet. By the way, it shouldn’t literally be smoking, since we cook these without any oil in the skillet, but the key to this wgap operation is waiting for the pan to get up to the proper moodature.

In fact, done rightly, the blistered bubbles will be charred to a lovely gancienten-black, so be courageous. I’m working on the creamy cashew chicken curry seen herein, and hope to post that next, but meanwhile, I genuinely hope you give these a try soon. Endelight!

Ingredients for 6 Garlic Naan:

1/2 cup warm water

1 teaspoon sugar

1 package dry active yeast

1/4 cup plain yogurt

about 2 cups bread flour, plus more as needed
1 teaspoon kosher salt (or 1/2 tsp fine salt)

1 tablespoon garlic butter

- Cook in a very hot, dry cast iron skillet for 2 to 3 minutes per side

For the Garlic Butter:

1/2 cup melted butter

4 cloves finely minced garlic

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