Recipes for "garlic naan"

1. In a small bowl, mix together the butter, garlic, and herbs,

2. Spread one side of each piece of naan with garlic butter. Flip the naan over and layer the cheese on one half of the naan. Fold the other half of the naan over the cheese (like a taco). Repeat with the second piece of naan.

Spread one side of each piece of naan with garlic butter. Flip the naan over and layer the cheese on one half of the naan. Fold the other half of the naan over the cheese (like a taco). Repeat with the second piece of naan.

3. Heat a large skillet over medium heat. Place the naan (the buttered sides should be on the outside), one at a time, in the skillet and cook until golden on each side, about 3-4 minutes per side. Serve topped with honey, chili flakes, and sea salt, if desired. Enjoy!

3. Heat a large skillet over medium heat. Place the naan (the buttered sides should be on the outside), one at a time,

in the skillet and cook until golden on each side, about 3-4 minutes per side. Serve topped with honey, chili flakes, and sea salt, if desired. Enjoy!

Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.

Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.

Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.

Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.

Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.

Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.

Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.

When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.

Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.

Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.

Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.

Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.

Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.

Punch down dough and knead well. For garlic naan, knead in garlic at this point.

Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.

Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.

Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.

Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.

Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.

Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.

Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.

Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.

Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.

Brush naan with more garlic butter before serving.