Simple Garlic Butter Naan Recipe | Handmade & Cooked in a Pan

Summary

In this video, the process of making delicious garlic butter naan is explored step by step. The recipe uses yeast for extra flavor and requires basic kitchen equipment like a bowl, scraper, and rolling pin. The dough is prepared with flour, milk, yogurt, yeast, and other simple ingredients, followed by kneading and proofing. The naan is rolled out, cooked in a hot pan, and then smothered with garlic butter for a rich, flavorful finish. The video also emphasizes the importance of proper technique to achieve soft and perfectly cooked naan, ideal for pairing with your favorite curry.

Takeaways

• 😀 Yeasted garlic naan offers more flavor than using baking powder, while still being easy to make.
• 😀 Key ingredients include strong white bread flour, milk, yogurt, yeast, salt, sugar, and oil.
• 😀 Garlic butter is made by mixing soft butter with crushed garlic, parsley, and a pinch of salt.
• 😀 The dough is hydrated with milk, sugar, and yeast, and then mixed with oil, salt, and flour.
• 😀 Kneading the dough for 5-7 minutes develops the gluten, ensuring a soft and elastic dough.
• 😀 After the first proof, folding the dough helps distribute heat evenly and prevent large air bubbles.
• 😀 Proof the dough for around 25-30 minutes until it doubles in size, indicating it's ready for the next step.
• 😀 The dough is pre-shaped by folding the edges over the middle and tightening it before the final proof.
• 😀 Rest the dough pieces for 30 minutes, allowing them to puff up and relax the gluten for easier rolling.
• 😀 Roll out the dough to your desired thickness and size, ensuring it's not too thick to cook efficiently.
• 😀 Cooking is done in a nonstick pan on medium-high heat, flipping the naan every 30 seconds for even cooking.
• 😀 Brush the naan with garlic butter after cooking to enhance flavor and make them soft and rich.
• 😀 Garlic butter naan stays soft longer and is best enjoyed while warm with your favorite curry.

Q & A

Why does the recipe use yeast instead of baking powder?

Yeast is used to enhance the flavor of the bread, providing a richer taste compared to baking powder, while still being easy to make.

What equipment is necessary for making garlic naan?

The necessary equipment includes a bowl, scales, scraper, temperature probe, brush, rolling pin, and a nonstick pan.

What ingredients are needed to make garlic naan?

The ingredients for garlic naan include strong white bread flour, milk, yogurt, yeast, salt, sugar, and oil. For the garlic butter, you'll need soft butter, parsley, garlic, and salt.

How should the garlic butter be prepared?

To prepare garlic butter, mix soft butter with parsley, add crushed garlic, and a pinch of salt. Stir until smooth and set aside.

What is the ideal temperature for the milk used in the dough?

The ideal temperature for the milk is around 19°C (66°F) to help activate the yeast properly.

How long should the dough be proofed during the first rise?

The dough should be proofed for about 25 to 30 minutes during the first rise, or until it has doubled in size.

Why is folding the dough important during the proofing process?

Folding the dough helps to prevent large air bubbles from forming and ensures an even temperature throughout, leading to consistent fermentation.

What is the purpose of pre-shaping the dough?

Pre-shaping the dough helps to divide and shape it into uniform pieces, making the rolling and cooking process easier and more consistent.

What is the best way to roll out the dough?

Start by rolling out each dough piece slightly, then let it rest. After resting, roll it out again to achieve the desired thickness and size more easily.

How should the naan be cooked, and for how long?

The naan should be cooked on a medium-high heat for about 4 minutes, flipping every 30 seconds to ensure even cooking. Each piece should puff up and develop a nice color.

Why is garlic butter applied to the naan after cooking?

Garlic butter is applied after cooking to add richness and a garlicky flavor, which enhances the naan's taste and keeps it soft.