Nomadic Naan Bread

FOR NAAN YOU WILL NEED:

1/3 CUP MILK ( WE USED WHOLE MILK)

1/3 CUP SOUR CREAM

1 TABLESPOON SUGAR

1 PACKET INSTANT YEAST

1 EGG

3 TABLESPOONS OIL (WE USED AVOCADO OIL)

1 TEASPOON KOSHER SALT

2 CUPS ALL-PURPOSE FLOUR

FOR GARLIC BUTTER YOU WILL NEED:

1/2 CUBE SALTED BUTTER, ROOM TEMP.

2-4 CLOVES GARLIC

1-2 TABLESPOONS PARMESAN (WE CRUMBLED IT SO IT BLENDED WITH BUTTER NICELY)

Mix the milk and sour cream then heat until lukewarm (think baby bath water temp). If it’s too cold it will not activate the yeast but if it’s too hot you will kill it. Remove from heat and add sugar and yeast. Mix, cover and put in a warm place for five minutes or so. You will know the yeast is active when it is foamy.

While the yeast mixture is doing its thing, in a large bowl combine the flour and salt. Set aside.

Once yeast is ready add the egg and oil. Mix then add to the flour mixture. Combine and knead for five minutes. If dough seems too sticky add a tablespoon of flour at a time. Dough should be smooth and easy to handle. Our dough seemed too dry at first but it came together after kneading.

Form dough into a ball and place into a large oiled bowl. Oil top of dough ball, cover bowl and let sit in a warm place for an hour. Dough should roughly double in size.

Punch down dough and form into six or eight balls. Place on flat surface, cover with a tea towel and let rest for 10 minutes.

Use rolling pin (or wine bottle ;)) to roll out balls into whatever shape you like approximately 1/8th of an inch thick. Let rest another 3-5 minutes.

Heat your oiled pan (we used cast iron) over medium/ medium low heat. Once your oil is hot add the first naan. Cooking times will vary but should be somewhere between 1 and 2 minutes each side. Flip when you see lots of bubbles forming. The second side will cook a bit quicker, maybe 1 minute or so.

To make the garlic butter just whip butter, minced garlic, and parmesan together.

After removing the naan from the pan brush with garlic butter and serve!

Enjoy and Carey On!