Inspired by Baking with Julia
1.5 cups warm water, about 100 degrees F
1 tsp active dry yeast
3-3.5 cups all purpose flour
1.5 tsp salt
1/2 tsp sugar
4 cloves garlic
4 T butter, softened
1/4 cup olive oil
Combine the yeast, water and sugar and stir gently. Let sit for about five minutes so the yeast can dissolve.
In the bowl of a Kitchen Aid, combine the water/yeast plus a cup and a half of the flour. Mix on low speed for about three minutes. Add the rest of the flour and the salt and increase the speed to high. Let ‘er rip for six minutes, or until the dough begins to pull away from the sides of the bowl and, when pulled, is elastic.
Remove the dough from the bowl and place in a new, lightly oiled, bowl. Cover with plastic wrap and let rise for about two hours. It should double in size. While it’s rising, roast the garlic in the olive oil at 400 degrees for thirty minutes. When done, remove the garlic from the olive oil and combine with the softened butter. Discard the oil and set the garlic butter aside.
After the dough has finished rising, turn it out onto a floured counter-top and divide into four equal sections. Flatten each section down into a rectangular shape and then sprinkle with water and prick your fingers in each. This gives it classic naan “dimples”. Lay each on a lined baking sheet and bake at 475 for ten minutes.
Let cool for ten minutes and then brush each naan with garlic butter. Broil for four minutes.
**Naan will last, wrapped in a brown paper bag, for two days though it’s best enjoyed the same day you bake it!