Buttery Garlic Naan Bread
What is Naan Bread
Naan Bread is an Indian flatbread originating in India. However, in Indian or in restaurants it is baked in a Tandoor oven. Only at home we don’t have a tandoor oven but a cast-iron pan does the job just as well. Unlike my No Yeast Naan Bread I have added yeast to this Buttery Garlic Naan Bread recipe. I know I said I didn’t like the chewy ones so I take that back. Ok, these are not as chewy as the restaurant ones. I don’t like it super chewy, my recipe has just the right amount of chewiness, just the way I like it.
Yeast
I must admit I love using dry instant yeast when I make any bread. It just works better for me without any fuss. I find the Anchor Yeast, the one in the purple bag works great. I have always had success with my bread using this yeast. There was a time when I just didn’t have a clue as to how much yeast to add to my breads and when I made this recipe I always added way too much. All it tasted of was yeast, what was I thinking! So please don’t be tempted to add too much yeast to the dough thinking you’re going to have a quick rise. It will taste terrible.
How to make the Buttery Garlic Naan Bread
You can use an electric mixer and make the bread by hand. A stand mixer is always easier. If you are using your hands it just take a few minutes longer to knead the dough. I place all my dry ingredients in my mixer, including the yeast. Add the oil, yogurt and warm milk and knead for 3-4 minutes until the dough pulls away from the bowl you have a smooth, silky dough. The yogurt and oil gives it a soft, fluffy texture with just a hint of chewiness. Sugar helps in the rising of the dough and salt give the naan bread flavor. Milk gives it the charred, crispy edges. The dough must be placed in a lightly greased bowl for 1-2 hours until it doubles in size. The dough is divided into ten balls and rolled out thinly.
You have to roll out the naan bread as thin as possible, mine was about 1/2 a millimeter thickness or maybe less. The naan bread must be stretched and rolled in one direction at a time. It is not rolled like a roti. You can use your hand to stretch and pull the naan bread. If you are making the bread long before you are eating them I recommend that you do not brush them with butter. You can store them in an airtight container after it has completely cooled down. It will last for 2 days at room temperature or 4 days in the fridge. How to re-heat them The best way to re-heat the Naan Bread is to heat your pan and warm it on the pan again. It will be the most delicious, crispy naan breads you will ever eat. In fact I enjoy them better when re-heated the second time.
If you do try this recipe please drop me a comment and leave a star rating, I always appreciate it. More Bread Recipes to try: Soft Butter Rotis Flaky Roti Paratha If you loved this, please share!
