Potato Garlic Naan
Posted by Emma Barker on Saturday, June 19, 2010
Under: Sides
Given my love of all things carbohydrate, it should come as no surprise that I always fill up on naan when I go to Indian restaurants. Nothing completes an Indian meal like warm, freshly made naan. The chewy, tender flatbread tastes great by itself, and even better when used to soak up a spicy curry.
Traditionally baked in tandoor ovens, naan can be made at home by frying dough in a large cast-iron skillet. I got the basic dough recipe I used for my naan from the blog Avocado and Bravado, which adapted it from The Little Red House. I decided to fill my naan with potatoes and garlic, and the technique I used could be used for any filling you'd like to put in your naan.
Ingredients
*disclaimer: this recipe makes a lot of naan! About 6 good-size loaves.
naan:
1/2 cup warm water
1 packet active dry yeast
1 tsp sugar
1/2 tsp salt
2+1/2 cups flour (plus more for rolling out the dough)
1/4 cup olive oil
1/3 cup plain yogurt
1 egg, beaten
oil or ghee for frying (I used olive oil)
filling:
2 new potatoes and 2 cloves of garlic, peeled and boiled until soft, then mashed with a teaspoon of olive oil and a pinch of cumin.
To make the dough, combine the warm water, sugar, and yeast. Allow to sit for 5 minutes, until it is foamy. In a medium bowl, combine this mixture with the egg, yogurt, and oil. Add the flour and salt. Stir until the dough is workable, then knead by hand until the dough is smooth and elastic. Place the dough in a greased bowl and cover it. Allow it to rise for about an hour, until doubled.
Divide the dough into fourths. Take each dough ball and flatten it on a floured board with the palm of your hand:
Next, place 1/4 of the potato mixture in the center of the dough:
Fold the sides into the center:
Pinch them together so it looks like this:
Now flatten the dough ball out with your hand again.
Press the dough out until it is about 1/4 inch thick. Heat about a tablespoon of oil in a large cast-iron skillet over medium heat until the oil spreads to coat the pan. Put the dough in the hot oil and cook it on each side until the naan is speckled brown. Repeat for the rest of the dough. Enjoy warm as an accompaniment to an Indian meal.
Traditionally baked in tandoor ovens, naan can be made at home by frying dough in a large cast-iron skillet. I got the basic dough recipe I used for my naan from the blog Avocado and Bravado, which adapted it from The Little Red House. I decided to fill my naan with potatoes and garlic, and the technique I used could be used for any filling you'd like to put in your naan.
Ingredients
*disclaimer: this recipe makes a lot of naan! About 6 good-size loaves.
naan:
1/2 cup warm water
1 packet active dry yeast
1 tsp sugar
1/2 tsp salt
2+1/2 cups flour (plus more for rolling out the dough)
1/4 cup olive oil
1/3 cup plain yogurt
1 egg, beaten
oil or ghee for frying (I used olive oil)
filling:
2 new potatoes and 2 cloves of garlic, peeled and boiled until soft, then mashed with a teaspoon of olive oil and a pinch of cumin.
To make the dough, combine the warm water, sugar, and yeast. Allow to sit for 5 minutes, until it is foamy. In a medium bowl, combine this mixture with the egg, yogurt, and oil. Add the flour and salt. Stir until the dough is workable, then knead by hand until the dough is smooth and elastic. Place the dough in a greased bowl and cover it. Allow it to rise for about an hour, until doubled.
Divide the dough into fourths. Take each dough ball and flatten it on a floured board with the palm of your hand:
Next, place 1/4 of the potato mixture in the center of the dough:
Fold the sides into the center:
Pinch them together so it looks like this:
Now flatten the dough ball out with your hand again.
Press the dough out until it is about 1/4 inch thick. Heat about a tablespoon of oil in a large cast-iron skillet over medium heat until the oil spreads to coat the pan. Put the dough in the hot oil and cook it on each side until the naan is speckled brown. Repeat for the rest of the dough. Enjoy warm as an accompaniment to an Indian meal.
In : Sides