Absolutely better than the
Naan served in my favorite local Indian restaurant. A couple of comments to
clarify the recipe
instructions, however: "Proofing" the yeast means that you must add
about 1 Tblsp. of sugar to the warm water and yeast, then allow to double in
volume prior to adding any further ingredients (I might not have known that had
I not stumbled upon proofing instructions on the package).
Also, I found that it took
a considerable amount of time for this dough to rise, so keep that in mind when
you are planning for this to accompany a meal. High heat was way too extreme a
cooking temperature. I burned the first few and ended up keeping the heat on
medium-low. This recipe had a wonderful flavor, and you could truly eat them
alone with nothing more than a little butter. Tasty!
Get the recipe here >> Homemade Garlic Naan Bread @ foodnessgracious.com
Get the recipe here >> Homemade Garlic Naan Bread @ foodnessgracious.com
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