What is the best recipe for garlic naan bread?

Here are a few good recipes. Enjoy! =)





Naan





Ingredients





Amount Ingredients


.25 oz Active Dry Yeast


4 tbsp White Sugar


1 cup Warm Water


1 Beaten Egg


3 tbsp Milk


2 tsp Salt


4 1/2 cup Bread Flour


2 tsp Minced Garlic


1/4 cup Melted Butter





Preparation





* In a large bowl, dissolve yeast in warm water. Proof until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume.


* Punch down dough, and knead in garlic. Pinch off small amounts of dough to make 12 to 14 pieces. Roll into balls, and allow to rise again.


* While the dough is rising, preheat grill to high.


* At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until done, another 2 to 4 minutes. Remove from grill, and continue cooking until all the naan has been prepared.


* You can lightly sprinkle some more garlic on top for garnish.


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From BBC


Naan bread





by Anjum Anand


from Indian Food Made Easy





Preparation time 1-2 hours


Cooking time less than 10 mins


Ingredients





For the dough


250g/9oz plain flour


2 tsp sugar


陆 tsp salt


陆 tsp baking powder


110-130ml/3陆-4陆fl oz milk


2 tbsp vegetable oil, plus extra for greasing


For the topping


nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander


1 tbsp butter, melted, to serve





Method





1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.


2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.


3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until doubled in size. Then knock the dough back and form into five balls.


4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.


5. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot


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Garlic And Chilli Naan Bread Recipe





Ingredients





* * 1 tsp sugar


* * 1 tsp fresh yeast


* * 2/3 cup warm water


* * 1 1/2 cups plain flour


* * 1 tbsp ghee


* * 1 tbsp ghee melted


* * 1 tsp salt


* * Garlic and chilli sauce (this can be found in most Chinese or Japanese or chinese grocers)








Directions





1. Put the sugar and yeast in a small bowl or jug together with the warm water, and mix thoroughly until the yeast has completely dissolved. Set aside for about 10 minutes, or until the mixture is frothy.


2. Place the four in a large mixing bowl. Make a well in the centre of the flour, add the ghee, and salt and pour in the yeast mixture. Mix thoroughly to form dough, using your hands and adding more water if required.


3. Turn the dough out onto a floured work surface (counter) and knead for about 5 minutes or until smooth.


4. Return the dough to the bowl, cover and set aside to rise in a warm place for 1 1/2 hours or until doubled in size.


5. Turn the dough out onto a floured surface and knead for a further 2 minutes. Break off small balls with your hand, and pat them into rounds about 12cm in diameter and 1cm thick.


6. Spread the garlic and chilli sauce thinly over one side.


7. Place the dough rounds on a greased sheet of foil and grill (broil) under a very hot preheated grill (broiler) for 7-10 minutes, turning twice and brushing with the melted ghee


8. Serve warm immediately or keep wrapped in foil until required.


9. If you preheat your grill for about 30-40 minutes prior to putting them in you'll have a better result.


10. Also I cannot stress enough that they shouldn't be more than 1cm thick. You can make them bigger than 12cm diameter, but not thicker.What is the best recipe for garlic naan bread?
http://www.recipezaar.com/Best-Healthy-V鈥?/a>