1 Line_UWSignature_white
agnews logo
logo
1 Line_UWSignature_white
agnews logo
logo

High-altitude baking: Garlic Naan

small round breads with chopped garlic on metal plate
Garlic naan. Recipe from UW Extension's High-Altitude Baking book.

Prep: 20 minutes

small round breads with chopped garlic on metal plate
Garlic naan. Recipe from UW Extension’s High-Altitude Baking book.

Inactive: 1 hour

Cook: 5 minutes

Total: 1 hour 25 minutes

Servings: 6 to 8 breads

Ingredients

  • ½ cup (114 g) warm water (105°F–115°F)
  • 1 teaspoon sugar
  • 2¼ teaspoons or one ¼‑ounce packet active dry yeast
  • ½ cup (140 g) plain Greek yogurt
  • 2 teaspoons finely minced garlic, blanched or roasted
  • 2 tablespoons (25 g) flavorless cooking oil
  • 2 cups (240 g) all‑purpose flour (spoon and level to measure) 
  • 1½ teaspoons salt, or to taste
  • ¼ cup (29 g) butter or ghee, melted
  • 1 teaspoon garlic, minced
  • Parchment paper
  • Nonstick spray
  • Food processor
  • Grill, grill pan, or cast-iron skillet

Directions

  1. In a medium bowl, stir together the water and sugar. Stir in yeast and let it rest for 5 minutes. 
  2. Mix in the yogurt, garlic, and oil. 
  3. Place the flour and salt in the food processor and process until mixed. With the motor running, pour the yeast mixture into the work bowl in a thin stream and process until the flour gathers into a ball and the sides of the processor are clean. If the dough seems too sticky, add more flour 1 tablespoon at a time through the feeder tube, or add more yogurt 1 tablespoon at a time if the dough is dry and hard.
  4. Transfer the dough to a large bowl, cover with plastic wrap sprayed with nonstick spray, and place in a warm spot until it doubles in volume, about 1 hour.
  5. Place the dough on a lightly floured work surface. Divide the dough into 6 to 8 equal pieces. With oiled hands, press the dough or use rolling pin to roll balls into 6– to 8‑inch ovals, about ¼‑inch thick; set aside. 
  6. Heat a grill, grill pan, or cast‑iron skillet over medium heat. Brush the grill with oil, or if using a pan, spray it with oil. 
  7. Grill until dough is set on one side, 1–2 minutes, and shows grill marks. Use a spatula to flip the naan to cook the other side. Transfer the naan to a platter and brush garlic butter onto it and serve.
  8. Wrap cooled naan tightly in plastic wrap and store in the refrigerator. 
  9. Freeze for longer storage.

Excerpted from B-1366 High-Altitude Baking, anticipated release date Summer 2022.

Share the Post:

Related Posts

field containing a thick strip of yellow grass with mostly green grass to the right side

UW-Led Institute Releases Film Highlighting 10 Years of Collaborative Invasive Grass Management

The University of Wyoming’s Institute for Managing Annual Grasses Invading Natural Ecosystems (IMAGINE) has released a short film highlighting a decade of collaborative efforts to manage invasive grasses in northeast Wyoming.

The film, titled “Northeast Wyoming Holds the Line Against Ventenata & Medusahead,” features the Northeast Wyoming Invasive Grass Working Group (NEWIGWG), one of the largest invasive grass working groups in the U.S.

Read More
Four people stand in a field; Jahshua Sanchez is holding a bird.

UW’s WYOBIRD Contributes to Study on Climate Sensitivity Among Tree Swallows

Across the board, tree swallow populations have similar sensitivity to warming amid climate change, but different abilities to respond to change. Breeding dates have advanced about one day per degree of warming, but northern populations face tighter time constraints and greater exposure to warming, according to recent research that included University of Wyoming students and faculty in the Wyoming Bird Initiative for Resilience and Diversity (WYOBIRD).

Read More