Garlic Naan Bread

Soft, pillowy, homemade naan is easier to make than you think and it's great for sandwiches, pizza, dipping into soups, curries, and more. Using Nelson Olive Oil Co Garlic Infused Olive Oil is such an easy and delicious way to make garlic naan! Of course, you can use any one of our EVOO's instead or get creative with our other flavoured oils too! Having the egg/yogurt/olive oil mixture warm (or at least room temperature) before you mix it with the yeast mixture is pretty key, if it's too cold it will halt the action of the yeast.

CLICK IMAGE BELOW FOR VIDEO TUTORIAL!

Ingredients

1/2 tbsp dry active yeast
1 tsp maple syrup (or sugar)
1/2 cup warm water
2 1/2-3 cups flour, divided
1/2 tsp salt
1/4 cup NOOC Garlic Olive Oil
1/3 cup plain yogurt
1 large egg

Directions

In a small stainless bowl, whisk together egg, garlic olive oil and yogurt, set aside until room temperature (or place bowl over another smaller bowl of boiled water - you don't want the bowl to touch the water or the egg will start to cook - whisking often will speed up the process).
In another small bowl, combine the yeast, maple syrup and warm water. Whisk to dissolve and let sit for a few minutes, until it is frothy on top. Once frothy, whisk it into the oil, yogurt and egg mixture.
In a separate medium bowl, combine 1 cup 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 1 cup total). Scrape the sides of the bowl constantly while stirring.
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 around 2.5 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.
Transfer dough ball into an oiled bowl, rolling the ball all around to completely coat in oil, cover with plastic wrap let it rise until doubled in size (about 1 hour). After it rises, gently roll the dough into a cylinder and cut it into 8 equal pieces. Shape each piece into a small ball.
Thoroughly heat a heavy bottomed skillet (cast iron is best) over medium heat. Working with one ball at a time, roll it out until it is about 1/8 inch thick or approximately 8 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface, about 1 minute. Flip the dough and cook the other side bout another minute until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.
Serve plain or brushed with melted butter and sprinkled with herbs!

TIPS: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.

Tagged: