hello this is chef john from food wishes comm with garlic none that's right we
posted a lot of flat breads on the channel like pita bread flour tortillas
mountain bread and i'm sure a few others as well but i've never done a video for
what is probably my favourite flatbread and that would be garlic nom so that's
what we're attempting to do today and it can be challenging without the super hot
tandoor oven but I think I've come up with a pretty decent technique for doing
these in the home kitchen as you're gonna see relatively soon but before we
get to that we have to start our dough which will begin as usual with some very
warm but not too hot water into which we will add a little bit of white sugar as
well as one packet of dry active yeast and what we'll do is just let that sit
there for about ten to fifteen minutes to sort of give that yeast a head start
and also to test if it's alive and what we can do while we're waiting for that
is move on to make our garlic butter which we'll start by melting one stick
of butter over medium heat in the small pan if for the record I'm making way
more than I need for this recipe since there's like forty other things we
can use that for and what we'll do once that melts is wait for it to sing before
we add our garlic and what I mean by saying is that we're waiting for this
summer all right you do that and once our butter starts doing that we'll go
ahead and stir it up and a lot of it that was like four giant clubs and we
will quickly mix that in and immediately turn off the heat all right very
important we really don't want to cook the garlic too much so basically as soon
as we add it and stir it in we're gonna turn off our heat and we could just
leave that on the stove until we're ready to use it so our garlic butter is
set and we could head back to check out our East which as you can see was most
certainly alive and I can tell because it looks like the head of a beer and
that's our signal it's okay to go ahead and add the rest of the ingredients
which will include a spoon of plain yogurt as well as some bread flour
although I'm pretty sure you can use all-purpose for this we will also toss
in some salt and then last but not least one tablespoon of our freshly made
garlic infused butter and once all that's in there we'll take a wooden
spoon and start mixing and we will keep mixing until we form what we call the
bit a shaggy doe which is gonna look a
little something like this and then what we'll do once we've
reached our shaggy doe stage is switched to our hand and we'll get in there and
we'll start pressing and pushing everything together until eventually we
can sort of start kneading and we'll keep doing that until basically
everything's been pulled off the sides of the bowl and we've sort of formed a
rough ball of dough and it might seem obvious but I'll tell you anyway if
things seem too dry and it's not coming together just add a little touch of
water or if it's too wet and sticky to come together just add a little more
flour okay that is just you cooking but anyway once it does come together like
this we'll go ahead and transfer that onto our table and we will need that for
about three or four minutes until we have a fairly smooth a fairly elastic
dough and if you have to dust it with a little bit of flour go ahead but because
of that little bit of garlic butter we added it shouldn't really stick to the
table too much so we'll go ahead and keep kneading that as shown until like I
said we have something that's fairly smooth and it sort of springs back to
the touch so that is looking pretty good right there and once that's been
accomplished we will transfer that into a bowl and then we'll drizzle over a
little more of our garlic butter so we can coat our dough so it won't dry out
while it rises and of course you could use a little bit of oil like we usually
do but that butter was right there and then what we'll do once that set is
cover it and let it sit for about an hour to two hours or until it doubles in
size and generally does that have some fat in them like this one will take a
little bit longer to rise so don't panic if this takes a little longer than
you're used to and after about two hours might look like this and then as usual
we'll go ahead and punch that down and transfer it onto our table where we are
quickly going to press it into some kind of rectangular shape or by the way any
semi-regular shape because the only reason we're doing this is to make it
easier to cut into six pieces with our bench scraper and theoretically if our
dough is a nice even size we should be able to cut our six portions into pretty
even sizes but of course having said that as you can see mine were not that
even which is fine because this is none and you do not want to trust a pile of
naan bread that's all exactly the same size all right we don't want this
looking like it came out of a machine which is clearly not going to be an
issue here but anyway once those are cuts we will use a cupped hand to sort
of rub those on the table in a circular motion so that we end up with six mini
dough balls and once that's done we'll go ahead and lightly dust those with
flour and then what we'll do is cover those with some plastic wrap and we will
let them sit there for about 15 to 20 minutes to proof which is just a fancy
baking word for a brief second rising and after about 15 or 20 minutes this is
what mine look like so yes in that short amount of time they will puff up a fair
amount and that's it once these are proofed
we can start rolling those out on a very lightly floured surface and I generally
shoot for about an eighth of an inch thick and by the way feel free to make
these round if he wants but I believe traditionally these do have more of an
oval shape and besides an oval is easier than a circle but either way like I said
we'll roll that out to about an eighth of an inch at which point I'm gonna do
one optional step and that would be depressed and/or roll a little bit of
freshly chopped cilantro onto one side and for once my cilantro was nice and
dry and easy to use which made it a little bit harder to stick but that's
okay just press it or roll it on the best you can and again this is optional
so skip it if you want I mean you are after all this Chef John
of your garlic naan but I think it looks cool and provides more flavour so I do
it and that's it once our naan has been rolled and herbed we will head to the
stove where we will place that in an insanely hot cast-iron skillet okay so
preheat that on high and then once you think it's hot enough wait another five
minutes and that it's probably ready and you'll see as soon as you put that in
bubbles are going to start forming on the surface okay probably lots of little
ones and then a few random big ones and those bubbles are kind of key because
what's gonna happen after a couple minutes is we're gonna flip this and
we'll give it a gentle pressing with our spatula and ideally when we flip this
back over wherever those larger bubbles were there's going to be a perfect char
mark from the pan so we will flip that over and give the second side a couple
minutes at which point if everything's gone according to plan we should have
something that looks like this and the whole key here is make sure the pan was
smoking hot and then what we'll do to finish this is
we remove it from the pan just go ahead and brush that on both sides with our
warm garlic butter plus if you want you can spoon on some of that chopped garlic
and if you want some people like to sprinkle over a little coarse salt here
so suit yourself oh by the way if it looks like I'm
putting too much garlic butter on this I'm not that's just the light playing
tricks with your eyes Plus as this sits most of that will soak in although I'm
not going to give this one time to since I'm going in for the official taste
right now and hopefully what we've achieved here is something that's kind
of chewy but still tender with a little bit of random crispness here and there
from those charred blisters plus above and beyond the aforementioned amazing
texture we're talking about a substantial amount of buttery garlicky
goodness so yes maybe the world's best garlic bread is not actually garlic
bread it might be garlic naan and of course is your finishing one of these
you really should be singing nanananana nanananana hey goodbye but anyway after
ate that one I went ahead and did the rest
and like every flat bread at pancake and crepe the last couple you do will always
be better than the first few which is probably because the dough is rested
longer but also because your pan is probably getting hotter plus you've had
a few to practice on and that's it once we've cooked them all and piled them up
maybe we'll finish with a little more cilantro and that my friends is one
handsome plate of garlic naan and as amazing as that one I ate all by itself
was you put this next to some spicy curry like for example this creamy
cashew chicken curry that I'm probably going to show you very soon and you're
gonna take this experience up to a whole other level it's in like off-the-charts
delicious I mean if there's a better combination than a rich creamy aromatic
chicken curry paired with a crispy chewy buttery garlic naan I would really like
to know what that is but anyway that's it's my take on a home version of garlic
naan there's only one appropriate way I could
think to end this video no no no no actually I'm not gonna sing again and
I'll finish by simply saying I really do hope you give this a try soon so head
over to food which is calm for all the ingredient amounts of Morpho edges and
as always
you