Garlic confit naan bread
Garlic naan is the sole reason I eat at Indian restaurants. I noticed many recipes make naan bread with yogurt and no added flavor so I thought I’d make my own version to solve that problem. You can enjoy garlic naan as a replacement for your morning breakfast toast or to pair with any curry or soup dishes.
Ingredients:
2 cups of all-purpose flour
1 tsp instant yeast
1 tsp sugar (I used monkfruit)
¾ cup warm water
½ juice of lemon
1 clove of garlic
6 tbsp olive oil
Optional (chopped cilantro or parsley)
Instructions:
Add the instant yeast and sugar to a bowl with warm water and let it sit for 10 minutes.
In the meantime, add your garlic cloves to foil with a tablespoon of oil. Put in the air fryer at 300 degrees for 20 minutes.
In a glass or plastic bowl, add the flour, plant milk, and oil. For acidity, squeeze lemon juice into the yeast mixture then combine both and mix with a wooden spoon.
Get that garlic and mash it up, then incorporate into the dough as much as possible.
Flour a surface for the dough then knead it until it’s a smooth ball.
Cut the dough into fours, then half again. Roll it out and stretch the dough until it’s very thin. The thinner the naan dough, the more air bubbles will appear.
Turn the stove on high heat and cook your dough until it bubbles then flip to the other side. Top with olive oil and chopped cilantro and enjoy!