Fireside Garlic Naan

Fireside Garlic Naan

Ingredients

Ingredients for Dough

• (2 ½ cups) bread flour + extra for dusting

• (1½ tsp) instant yeast

• 2 cloves of garlic grated or 1Tbsp of garlic paste

• (1 tsp) salt

• (4 tbsp) Greek yoghurt

• (3 tbsp) olive oil

• (1 cup) water warmed 

Ingredients for Oil Topping

• 1 cup olive oil(I used beef tallow to kick it up a notch)
• Add a sprinkle of your most herbaceous seasoning blend
• Garlic paste

Instructions:

1. In a large bowl, combine all ingredients for the dough and mix with a rubber spatula. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading. If dough is still crumbly and not coming together add in more water a tablespoon at a time. 

2. Clean the bowl then lightly oil. Transfer the dough to the bowl and cover with plastic wrap or a kitchen towel. Let it rest in a warm place for 1 to 1.5 hours, or until about doubled in size.

3. When the dough is ready, dust it and you will be rolling out the naan with flour.

4. Divide into 8 portions (6 if you want larger ones), dusting with more flour as necessary so the dough doesn't stick.

5. Using a rolling pin, roll one of the dough balls into an oval shape about (3mm or 1/8-inch thick). Remove any excess flour. Allow the flatbreads to sit for 10 minutes before frying to proof.

6. I grilled these over medium/low heat until bubbly and cooked through. If you do not have a live fire, you can use a cast iron skillet or griddle. 

7. Gently baste each side with oil or optional garlic butter then lay the dough in the grill grate and cook until the top is bursting with air bubbles and the bottom is golden and browned in spots, 2-3 minutes.

8. Flip the naan and cook about 1-2 minutes more until the bottom is browned.