I always have such a hard time knowing what to serve with stir-fry. It’s pretty much a one dish meal but sometimes you want just a little bit of something on the side. That’s where this naan comes in for us. It’s a filler of the best kind – freshly baked bread.
The recipe may not seem to have a lot of garlic but it kind of marinates into the dough while it’s rising and has the perfect subtle garlicky flavour that makes it go with any dish you serve. And, the fact that it’s slathered with butter before being popped on the grill makes it one of the best versions of garlic bread to be had. Garlic. Butter. Grill. Bread. It doesn’t get much better.
The key to the best naan (IMO) is to not roll it too thin. You want it to have a little bit of body so you have some chew. Roll it too thin and it will be more like a cracker. Mind you, it will be a very tasty cracker, but fluffy, chewiness is so much better.
This makes a large recipe, which means you do the work once and then you can freeze the rest and enjoy the fruits of your labour for subsequent meals. All you have to do is pop the frozen naan on a preheated grill or in a screaming hot oven for a couple of minutes, until it’s warmed through.
Time to put more stir-fry on the menu because I can’t wait to eat these leftovers.
- 1 tablespoon instant yeast
- 1 cup warm water
- ¼ cup sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 + cups bread flour
- 2 teaspoons minced garlic (about 2)
- ¼ cup butter, melted
- Dissolve yeast in warm water. Beat in sugar, milk and egg. Stir in flour and salt. Knead until smooth and pliable, adding more flour if necessary, until tacky but not sticky. Coat a large bowl with cooking spray. Place dough in the bowl and spray lightly with cooking spray. Cover bowl with plastic wrap and set in a warm oven (I turn the oven on for one minute and then shut it back off) with the door closed, for one hour or until doubled in bulk.
- Punch dough down and knead in garlic until evenly distributed. Pinch off golf ball sized pieces, roll into balls and place on a lightly greased baking sheet. Spray balls with cooking spray and cover lightly with plastic wrap. Let rise in oven until doubled in size, about 30 minutes.
- To grill: roll out only as many naan as can fit on the grill at one time, keep the rest covered. Preheat grill to medium-high. Roll each ball into a thin circle (but no too thin). Brush naan with a bit of butter; put butter side down on grill. Once grill marks appear and naan is puffy, brush top half with butter and flip. Continue to cook until browned. Remove from grill and repeat with remaining dough.
Adapted from allrecipes.