It’s March Break and the fresh snow fall has killed our ambition to play outside; instead, we played in the kitchen this morning. The kids loved rolling out the dough for naan bread and dyeing their hands pink with beets. This bread is perfectly chewy and so satisfying to rip and dip.
1 cup warm water
2 tablespoons sugar
2 ¼ teaspoons yeast
¼ cup plain yogurt
2 teaspoons salt
½ teaspoon baking powder
3 ½ cups Partially Sifted Flour
¼ cup butter
3 cloves of garlic, squished
Mix the water, sugar and yeast together and let it sit for about 10 minutes to become foamy (I realized at this part this morning that my yeast was dead and had to restart with fresh yeast.)
Add the yogurt, salt, baking powder and egg and mix well. Slowly add in the flour and knead the dough until it is stretchy and sticks together.
Place the balled up dough into a greased bowl and let it rise in a warm spot for an hour or so. Cover the dough with a damp towel to keep it moist and keep away little finger prints.
Before you roll out the dough, melt the butter together with the garlic and let it cool off a bit. Heat a cast iron pan on medium.
Split the dough into eight pieces. Roll out each one thin enough to cover the bottom of your pan. Spread garlic infused butter on each side of the dough.
One at a time, fry each side of each piece for about a minute. Cover the cooked bread with a cloth so they stay warm and moist.
We ate our with some homemade beet hummus since our friends at Belluz Farms shared some beautiful beets with us last weekend.
The recipe is based off the Homemade Naan at http://www.gimmesomeoven.com/homemade-naan-recipe/