Garlic Rosemary Naan Bread

There are few things finer in this life than fresh bread. If you don’t agree with this statement you may want to get your head checked for some sort of malfunction. This bread comes from the Indian tradition of Naan with a little Devonized touch of garlic and rosemary. If you’ve never made bread before this is a great one with which to start. It’s easy, tasty and most likely will please those around you as well. I made this batch with my friend Alfonso. He seemed pleased. Moving on.

1 tsp dry yeast
1 tsp sugar (the Indians use Demarara sugar)
1 and1/2 cups flour
1/4 tsp salt
1/2 tsp baking powder
2 Tbsp plain yogurt
2 Tbsp milk
1 tbsp vegetable oil

4 cloves garlic
1 Tbsp chopped Rosemary

Preheat oven to 140 C (275 F)

In a small bowl preferably away from prying eye you must begin the yeast orgy. Yes you heard me this is baking at it’s finest, sex death and life all in a little bowl. In the bowl place the dry yeast, sugar and about a Tbsp of warm water. Make sure the water is only about 38 C (100 F). You can test this by putting your finger in. If it comes out red or scaled you know, it’s too hot. OK, don’t actually do that. Warm tap water is usually about hot enough. Place that bowl aside and forget about it for a while. The yeast orgy will not begin if you watch it. They’re shy.

Now it’s time to prepare you garlic and rosemary. In a small saucepan add about a Tbsp of vegetable oil and over medium heat, saute the garlic and chopped rosemary. This should take about 3 minutes. You don’t need to brown the garlic because it is going in the oven. Just saute long enough to bring out the flavor. Set that aside on a plate to cool.

Meanwhile mix the flour, salt and baking powder in a bowl. Once they are sifted together add in the yogurt milk and oil. At this point your garlic should be cool. If it isn’t, toss it in the freezer for a few minutes. Add the cooled garlic to the mixture. By this time your little libertine yeasties will all be ready to go. They will look like this. Add them to the mixture. Now knead the whole thing together until you get a kind soft dough.

Cover the dough and let it sit for about 15 minutes to rise.
Divide the dough into four equal parts and roll each bit into a ball

On a flat clean surface, throw down some flour and roll each ball out with a rolling pin (or your hand if you don’t have a rolling pin, a pint glass works as well).

Place these little flat wonders in the oven for about 10-15 minutes. If you’ve done things right they should rise up and be plump and golden brown.

Serve them will curry or butter chicken or by themselves with a little butter.
Picture of the final product forth coming (We ate all of the naan before I could take a picture)
UPDATE! Here be the naan.


Labels: garlic, Indian, naan, rosemary

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