Garlic Naan—For people who can’t eat GARLIC!!!

January 16, 2014

Posted By: Shaunescy

Almost exactly a year ago I published my Naan Bread recipe.  Y'all have clicked and shared and enjoyed it. But I've tweaked the recipe tremendously and now it's even easier and tastier!

Have you been to Olivelle ? Everyone knows where they are, out on 19th near Target/Michaels but have you been in?  They have so many wonderful things. I incorporated a couple and Oy! I can't even begin to tell you how pleased I am.

But what's really exciting to me is that the herb blend that I've found to make this Naan, shouldn't be a problem for people who's tummies can't tolerate garlic. It's the cloves of garlic that are hard on digestion, but Ramson WILD GARLIC is not a problem.

Garlic Naan -- For people who can't eat GARLIC!!!

  • 1 (.25 ounce) package active dry yeast 
  • 1 cup warm water    
  • 1/4 cup granulated sugar    
  • 3 tablespoons sour cream or plain yogurt    
  • 1 egg, beaten
  • 1 tablespoon of Olivelle's WILD GARLIC (made with dried tomato, ramson[wild garlic leaf], herbs & spices, salt)
  • 2 teaspoons salt   
  • about 4 cups bread flour   

1. Proof your yeast in a large bowl by whisking the yeast with one cup of warm water and letting it sit until it looks puffy/foamy. A pinch of sugar will help this process along.

2. In a small bowl, beat 1 egg, the sour cream or yogurt, sugar, salt and WILD GARLIC herb blend.   Pour into the yeast bowl.

3. Add the flour, one cup at a time. The last cup will need to be incorporated into the dough by kneading it onto a floured surface. The dough should be very pliant but not sticky.

4. Place into a well oiled bowl and let rise to double. This should take about an hour if your yeast was allowed enough time to proof. I used Olivelle's Sicilian Lemon infused EVOO .

Aroma is a large part of taste and at this point, my kitchen began to smell like heaven.

About an hour later. Ready to separate into 6 lumps of dough.

Cover these and let rise again about 20 minutes should do it.

Roll thin. Naan is traditionally teardrop shaped.

5. Get out your griddle and set it fairly high. Around 375 degrees is good. Brush the rolled out Naan with oil. Again, I used the Lemon infused oil. Carefully put the oiled side on the griddle and brush the top.

It's ready to flip when you see these bubbles form. Less than 1 minute.

Cook the other side, again less than 1 minute.

When you are don you will have 6 large Naan breads. They are huge, about the size of a cookie sheet! They are a great healthy snack and are perfect for parties or lunchboxes. If you head to Olivelle this weekend, tell them you read about the Naan Bread recipe here. They'll be happy to help you find everything you need!


All my best, BunnyFufu ~ The Housewife

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