Naan Naan Naan Naan

Homemade breads are the most rewarding, even if they are the messiest. Oh Lord this was good. I even froze a couple and they are just as good out of the freezer with a quick trip through the toaster oven.

Please, eat with the Greek Pork Patties. They are the perfect bread to sop up the leftover grease in the skillet.

Homemade Naan

Adapted from Gimme Some Oven

Makes 8

• 1 cup warm water
• 2 tablespoons honey
• 2 1/4 teaspoons dry active yeast
• 1 egg
• 1/2 teaspoon baking powder
• 2 teaspoons salt
• 1/4 cup Greek yogurt
• 3 1/2 cups all-purpose flour
• 1/4 cup butter
• 3 cloves garlic, minced

In a bowl for a stand mixer, let the honey dissolve in the water, sprinkle the yeast on top and give it a stir.  Let sit for 5 minutes until yeast is foamy.

With the dough hook attachment, turn the mixer on low and add egg, baking powder, salt, Greek yogurt and lastly flour.  Increase speed to medium low for 3 minutes until dough is smooth and a little sticky. 

Remove dough, shape into a ball and then put it back in the bowl. Cover it with a towel and let sit in a warm location for an hour. Dough should double in size. 

Meanwhile heat the butter in a small pot and once melted at the garlic. Cook for a minute or two then remove from heat and set aside.

Once the dough has doubled move to a floured surface and cut into 8 even pieces.  Roll each piece into a ball then with a rolling pin roll out into a large oval about 1/4 inch thick. Brush both sides with butter.

Heat a large cast iron skillet over medium-high heat. Add a piece of rolled-out dough, cook for a minute, flip and cook for another minute. It should be a golden brown with some darker brown circles. Adjust heat accordingly and scrape down the pan for any left-behind garlic bits between batches.  Move finished naan on a plate covered with a towel.