I have a confession to make, I am a carb addict. I adore dough in all its many forms. Baked into a loaf of bread, biscuits, rolls, cakes, cookies…but when its fried? Oh be-still my dough loving heart!!! This recipe actually fries the dough, but you only use a teeny tiny bit so this is actually a very healthy fried dough recipe. Really, I’m not kidding!
The inspiration for this recipe comes from RasaMalaysia.com. I used sour cream in the dough instead of yogurt because it was what I had on hand, and I was honestly just too darn lazy to make a run to the market for a container of yogurt. Instead of throwing out buttermilk that’s hanging out in the fridge from another recipe, this would be a great recipe for using it up.
I made this completely by hand, kneading the dough, but you could easily make it in a stand mixer with a dough hook. Next time I will probably make it the easy way using my stand mixer but I wanted to get a feel for the dough the first time I made this.
Begin by gathering together the ingredients you will need to make the dough.
In a small bowl, combine melted butter with minced garlic clove, set aside.
In a small bowl, combine sugar, warm water, and yeast. Stir to combine well. Allow it to sit for about 10 minutes to activate.
Place flour on your work surface in a pile.
Make a well in the center.
Add the yeast water, sour cream, salt, and olive oil into the well.
Using your fingers combine the wet ingredients with the dry ingredients.
Knead the dough until smooth, about 10 minutes. You could easily knead the dough in a stand mixer with a dough hook.
Coat a bowl with a little olive oil and place ball of dough in the bowl, turning it to coat it with olive oil.
Cover the bowl and place it in a cold oven. Turn on the oven light and let the dough rise for about an hour or until the dough has doubled in size.
Place dough on your work surface.
Using a dough scraper, divide the dough into 8 equal pieces.
Roll each piece of dough into a ball.
Using a rolling pin, roll each ball of dough into an 8” circle.
Heat a cast iron skillet over medium high heat and lightly grease the surface with some vegetable oil to avoid the dough from sticking to the skillet.
Place a dough round onto the preheated, oiled skillet. Cook until it puffs and bubbles up, and burnt spots appear.
Flip and cook the other side.
Repeat with the remaining pieces of dough.
Brush each cooked Naan with melted garlic butter.
Sprinkle with sliced green onions or chives if desired.
Enjoy while warm.
This Naan bread is the perfect dipper for hummus. Give my favorite, easy to make homemade heavenly hummus a try. It’s DELICIOUS!
Give this naan a try, you will love it and making it often to accompany many meals!
Garlic Naan Bread
Equipment
- Cast iron skillet
Ingredients
- 3 tbsp melted butter,
- 1 clove garlic, minced
- 1 tsp sugar
- ½ cup warm water
- 1 pkt yeast
- 2¼ cups flour
- ½ cup sour cream
- ½ tsp salt
- 1 tbsp olive oil
- vegetable oil, to grease skillet
- 2 stalks green onions or chives, sliced
Instructions
- In a small bowl, combine melted butter with minced garlic clove, set aside.
- In a small bowl, combine sugar, warm water, and yeast. Stir to combine well. Allow it to sit for about 10 minutes to activate.
- Place flour on your work surface in a pile and make a well in the center.
- Add the yeast water, sour cream, salt, and olive oil into the well.
- Using your fingers combine the wet ingredients with the dry ingredients.
- Knead the dough until smooth, about 10 minutes.
- Coat a bowl with oil and place the ball of dough in the bowl.
- Cover bowl and place in a cold oven. Turn on oven light and let the dough rise for about an hour to and hour and a half or until the dough has doubled in size.
- Place dough on your work surface.
- Using a dough scraper, divide the dough into 8 equal pieces.
- Roll each piece of dough into a ball. Using a rolling pin, roll each ball of dough into an 8” circle.
- Heat a cast iron skillet over medium high heat and lightly grease the surface with some vegetable oil to avoid the dough from sticking to the skillet.
- Place a dough round onto the preheated, oiled skillet. Cook until it puffs and bubbles up, and burnt spots appear. Flip and cook the other side.
- Repeat with the remaining pieces of dough.
- Brush each cooked Nann with melted garlic butter, sprinkle with sliced green oninos and serve while warm.
Notes
Did You Make This?
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