While we’ve been sheltering in place, I’ve tried a couple of bready experiments. One of my favorites was this garlic naan from Food Wishes. I didn’t have any Greek yogurt to add but I did have a very soupy yeasty mix that added a bunch of moisture in its place. Maybe too much. This is a pretty forgiving bread, as you can get pretty good results as long as your pan is hot and your naan is thin.
For the garlic butter:
2 tbsp butter
2 or 3 cloves of minced garlic
For the dough:
1/2 cup warm water
1 tsp sugar
1 pkg active dry yeast (or a yeast starter, like I used)
2 cups bread flour
1 tsp salt
1 tsp garlic butter
- In a large bowl, combine warm water, sugar, and yeast and let activate for 10-15 minutes.
- Make garlic butter by melting the butter over medium heat until it’s foamy and singing then adding minced garlic and turn off the heat. I made two batches of this, one for putting in the dough without weed, and one made with cannabutter to coat the naan at the end. You can just make one if you don’t mind all of your naan being medicated.
- Once the yeasty mix is ready, add the bread flour, a tsp of garlic butter, and salt. Mix into a shaggy dough. Add more flour or water as needed. You want it just on the verge of being too sticky.
- Pour out the dough onto a lightly floured surface and knead for 3 or 4 minutes.
- Coat that ball of fun in garlic butter and cover to rise for 1.5-2 hours. Or if you run out of time, overnight. It’ll be fine.
- Dump out that naan ball and press into a rectangle and portion into six balls.
- Heat a cast iron skillet to as hot as you can for rapid cooking. Be careful!
- Roll ball of dough to 1/8th inch, place into cast iron skillet to cook. 2-3 minutes per side.
- Once both sides are cooked, coat that whole thing with weedy garlic butter and enjoy!