Garlic Naan

When I registered at blogger I registered from Germany,so I assumed it would take in the German time zone. But all of my posts had this really weird time stamp on them. Now I finally fixed it, after a month of being a total n00b. Anyway this post is long enough as it is. Let's get this naan on the road.

2 tsp dry Yeast (or just use a 5g standard bag)
1 tsp Brown sugar
4 Tbsp lukewarm Water (water over 60ºC will kill the yeast, but if it's too cold it won't activate)

Add all three on a cup and allow to rest for at least 5 minutes.

Add on the mixing bowl:
250g Bread flour + some for dusting surfaces and working the dough
1 tsp Garlic powder
1 tsp Salt

Allow to mix on the minimum speed so the flour doesn't blow everywhere. (This is also possible to knead by hand, it just takes a while longer)

Mix well 1 Tbsp of Oil with 1 Soy yogurt (the brand I used produces 100g cups of yogurt but you can use a 125g one)

Add the yogurt+oil to the flour while mixing. Then add the yeast mixture. Then add extra 2 Tbsp of water.

Remove the dough and finish working it on a slightly flour dusted surface. Be sure to roll a nice ball of bread with a single seam on the bottom.

With the aid of some oil, rub a container and use it to hold the dough untill it rises. When Summer is in bloom it's all fine and dandy getting home made bread to rise but as the weather gets colder, you need to get creative. If cooking anything just leave the container near by the stove or the oven. If not, you can use a heater and place the bread nearby.
I work with a radiant oil heater, not because I prefer it, but because it's the one I have. I place the bread in a chair, and cover both the heater and bread with a towel. Please follow the instructions on your heater if you are going to try this as there is a certain part of the equipment that cannot be covered.

This recipe will yield about 430g more or less. It will depend on how much more flour gets incorporated in your ball of dough as you finish working on it. However much it weighs, divide the weight by 6 and weigh 6 small balls or just break it off into 6 they look almost the same size pieces.

When you are done with the chopping, roll them again into balls with a single seam at the bottom. Cover them and allow to rest for about 15minutes before you start working on them. Be sure to let them rest in a flour dusted surface.

As you work on them, as always on a flour dusted surface basically use the same motions you would for pizza dough. I just flatten it out, then I hold it by the end always rolling it in my hand in continuing motion so as not to exhert more pressure in one specific part of the dough.

Then finish it off with your rolling pin.

To cook them I use a special crepe pan. But any old pan would do. I turn the heat on, let it heat up, and then I just plop the rolled naan in.

The one on the picture didn't turn out all that round, but you get the idea. Be careful as you grab the bread to roll it over, if you accidently grab it by one of those bubbles and it bursts it will be mui caliente on your hand. Be sure to remove excess flour from the pan before bringing in the new naan.

I keep on hand prepared, a mixture of olive oil and finely diced garlic to spread on the bread as it comes out hot plate hot plate from the pan.

I use a pizza cutter to cut them in quarters, and then I just stack them up. I wish I had one of those nice bread thingies like they have in the indian restaurants where they are all propped up against each other vertically and not horizontally like in my display.