Friday, April 13, 2012

Garlic Naan

There are lots of people who tell me that they don't cook, which I used to interpret to mean that they don't make birthday cakes from scratch. I've learned, though, that there really are people who do not know what to do in the kitchen -- at all. Which I must admit I find endearing. Particularly so when those people are in the kitchen offering to help. For example:

Several months ago, I had a bunch of people over for dinner to eat Indian food. WAY more friends showed up than I anticipated, so I was looking a bit disheveled as I tried to managed the three main dishes, the rice, the homemade Naan, and conversation. This, of course, led my sweet, hungry friends to offer their services in the kitchen. Jason and Joanna both offered to help as I was rolling out the dough for Naan. So I nonchalantly asked them to make the garlic butter, resulting in two blank stares. So then I said, Well, you'll need to melt the butter in a little bowl, which you'll find up there, as I pointed my floured finger to the cabinet. And then you'll need to mince the garlic. Using my right hip to indicate the appropriate drawer, I tell them, The garlic press is here. They look at each other and then back at me.

At this point I just have to laugh. So I put down my rolling pin, washed my hands, and showed them how to mince garlic. I remember Jason melting the butter, removing it from the microwave, and asking me whether it was melted right. It was great! My favorite moment was looking over to see them both hovering over the tiny butter bowl, Jason placed the garlic in the press, and Joanna pressing the garlic. What team work!

After they'd gotten the hang of it, one of them old me it was first time they'd cooked together. Judging from their smiles, I'd say they should do it more often (of course, this would necessitate Jason having both groceries and cooking utensils in his apartment).

I, myself, felt like a proud little mamma hen.

If you don't consider yourself a cook, just remember that like everything else, practice makes perfect. And if you ever have questions, just drop me a line.

Garlic Naan
Kelley Gondring

In a small bowl, combine:
1/4 cup warm water
1 teaspoon yeast
1 tablespoon sugar

Whisk together. Let sit for 10-15 minutes to allow yeast to proof.

In a medium bowl, combine:
1 3/4 cup flour
1 teaspoon salt
1/2 teaspoon baking powder

3/4 cup yoghurt
Combine with a fork until a crumbly mixture has formed. Add the proofed yeast. It may not seem like enough water, but it will be. Combine with the fork. Once its as combined as possible using the fork, use your hands to incorporate the remaining flour.

Remove from the bowl and knead until smooth, 5-10 minutes.

Replace in bowl. Let rise in warm area of the kitchen for 2-2 1/2 hours.

After the dough has finished rising, preheat oven 500ยบ and cut into six pieces. Place one piece of wax paper on the counter. Sprinkle with flour. Coat one piece of dough with flour and place on top of the wax paper. Cover the dough with a second piece of wax paper. Use a rolling pin, roll out the dough in a circle, as thin a possible. Place on a lightly greased cookie sheet. Repeat with remaining dough.

Place in middle rack of the oven for 2 minutes. Flip. Let bake an additional 2 minutes.

While the Naan is baking, make garlic butter.

In a small bowl, melt:
2 tablespoons butter

2 cloves garlic, minced

After removing Naan from the oven, use a basting brush to spread garlic butter on both sides of the Naan. Serve immediately.

Eat up!


  1. Kelley, I'm just starting to experiment with Indian food. It's definitely new territory for me (although the kitchen is not*wink*). I've never been to India, have only eaten in a couple if Indian restaurants, but I had the best meal recently when visiting friends in Houston. I have to learn to recreate the chick peas, lentils and naan, of course. I'm bookmarking this to try soon! Thanks for sharing!

    1. Lois-
      We went to India last December and had an amazing time. I would love to know what you think of this Naan when you make it! Also, I have a recipe called "Dal Makhani," which is chickpeas and black lentils (called urad dal), that you may be interested in trying. We ate it all the time in India, always accompanied with Garlic Naan.
      Thanks for reading.