Apr 12, 2016

Garlic Naan with Green Chiles for #BreadBakers

Garlic Naan with Green Chiles from Karen's Kitchen Stories

This garlic naan with green chiles is pretty hard to not love. It's wonderful hot and straight from the oven, slathered with ghee (clarified butter) and sprinkled with Kosher or sea salt. I pretty much scarfed down the first piece while baking the rest of the pieces of this dough.


Garlic Naan with Green Chiles from Karen's Kitchen Stories

Did you know that National Garlic Day is April 19? In honor of the day, the Bread Bakers group is baking loaves featuring garlic! After the recipe, you need to check out the rest of the links for breads with garlic... lots and lots of garlic.

One of the main ingredients of naan is yogurt, which gives the bread a wonderful tartness. The dough is very stiff, and may strain your mixer, so be sure to pay close attention to prevent overheating of your machine. Hand kneading this dough is also an option, and is a great workout!

Naan is normally baked in a tandoor clay oven, where it is placed on the side of the clay heated to 800 degrees F to cook for just a couple of minutes. I may not have a tandoor oven (hard to believe, right?), but I do have an oven and a baking stone.

Garlic Naan with Green Chiles from Karen's Kitchen Stories

This naan is flavored with garlic, jalapeno, mint, and dried minced onions. Trust me, it's so tasty. It's amazing how the little flat pancakes of dough puff up in the four minutes of baking.

Garlic Naan with Green Chiles from Karen's Kitchen Stories

Garlic Naan with Green Chiles Recipe

Yield: 12 naan

Ingredients


For the Dough

1 teaspoon active dry yeast
1/4 cup (55 grams) water
620 grams (scant 5 cups) bread flour
1 tablespoon Kosher salt 
2 tsp sugar
1/2 tsp baking powder
3/4 cup (180 grams) milk
3/4 cup (180 grams) full fat plan yogurt
1 tablespoon ghee (clarified butter)

For the Filling

6 large garlic cloves, minced
1/2 jalapeño chile, seeds removed, and minced
1 tablespoon minced mint leaves
2 tablespoons instant (dried) minced onions


Ghee or butter and Kosher salt for serving

Instructions

  1. Add all of the dough ingredients to the bowl of a stand mixer. Mix on low for about two minutes until the ingredients are combined. 
  2. Mix the dough on medium to medium high and mix for another five minutes, until the dough is smooth. The dough is very stiff. 
  3. Place the dough into a large greased bowl, cover with plastic wrap, and let rise in a warm spot for about 2 hours, until doubled. 
  4. Mix the filling ingredients in a small bowl and set aside. 
  5. Transfer the dough to a clean work surface and cut it into 12 equal pieces. Form the pieces into balls, place them on a sheet pan, and cover with plastic wrap. Let rise until puffy, about an hour. 
  6. With a pizza stone on the bottom rack, preheat your oven to 500 degrees F. 
  7. Press down lightly to flatten the dough balls and sprinkle them with the filling ingredients. 
  8. Fold the balls in half and press them out into four inch rounds. 
  9. Place four to six of the rounds on the hot stone and bake for about 1 1/2 to 2 minutes, until browned. Flip them over and bake for another two minutes. After removing them from the oven, keep them warm in a towel lined bread basket. Finish baking the rest of the rounds. 
  10. Serve with ghee or butter, and Kosher or sea salt. 
  11. Leftovers should be stored in an airtight container or plastic bag. They can be reheated on a skillet or in a hot oven. 

This recipe has been adapted from The Hot Bread Kitchen Cookbook. The Hot Bread Kitchen is a bakery in New York City that employs immigrant women and provides them with the skills to succeed in the culinary world. The book is amazing, and filled with a gorgeous collection of ethnic breads. If you love breads from around the world, you need this book. Read more about the bakery here
BreadBakers
 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

50 comments:

  1. Sounds wonderful! I'm assuming the ingredient that is 620 grams is flour, but bread flour or AP?

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    1. Thank You! I can't wait to make these :)

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  2. This bread looks so moist and delicious! I loved the theme this month Karen. Thank you so much for hosting us. We have quite a crowd!

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  3. Karen you nailed the recipe perfectly. Lovely share! And not to mention, you have been such a wonderful hostess. I love garlic and enjoyed making and reading through all the unique garlic recipes! Thanks a lot :)

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    1. Thanks so much for the nice words Smruti!

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  4. Karen hats off to you for being such a fabulous hostess! I loved the theme and am in awe of the hostess's graciousness and patience. Thank you once again. And there are no words to describe how beautiful your naans have turned out! Well-done!

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    1. This means so much Georgina! You are so sweet. xoxo.

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  5. Naan is one of my favorites and adding garlic and green chilies sounds amazing!

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    1. Thanks Heather! I don't know what took me so long to make it myself.

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  6. Oh my Gosh, these naans look so tempting!

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  7. Love naan! These look delicious!

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  8. Those look fantastic Karen! We loved how puffy they look, we bet they had some chewy texture as well, right?
    Thanx so much for the delicious recipe, this will be perfect with pantzarosalata, tzatziki or aioli!
    Have a wonderful day, pinned! xoxoxo

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    1. They do have a chewy texture! I need to check your blog for tzatziki recipe!

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    2. Thanx Karen, we do have the authentic recipe on the blog, feel free to check it out, it would be an honor:)

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  9. Karen , Thanks for choosing the wonderful theme , Your naan looks great.........

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  10. Great dinner bread idea, thanks for hosting, Karen!

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  11. You had me at slathered with ghee, Karen. Every since Anshie insisted I needed to use it for my flatbread, I've been hooked. Love your fluffy naan! Thanks so much for hosting this month.

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  12. This is simply gorgeous work Karen ❤️
    Sonal @simplyvegetarian777

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  13. Thanks for hosting Karen and thanks even more for this great recipe

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  14. Thanks for hosting, Karen. Your bread gives us all a great reason to bake again and to celebrate National Garlic Day! Simply beautiful!

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  15. Your garlic naans look wonderful Karen!! I love the idea of adding an element of surprise and spice in the form of the chile! I bet they tasted out of the world - seriously, how could they not? Afterall, the main ingredient was garlic! Thanks so much for being the hostess and for the lovely theme. Garlic is one of my favourite ingredients to work with!

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    1. Thanks so much Shireen. The chile mellowed quite a bit but still added that element of surprise. Loved these.

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  16. I would eat three of those and then feel guilty for a couple of hours. Then I would go back and polish one more because I like even numbers.

    I cannot be trusted around naan.

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  17. These naans are so soft and spongy, perfect to have with Butter Chicken.

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  18. Perfectly made garlic naans Karen -- so soft and fluffy.
    Thank you for picking such a delicious theme for the month. I enjoyed baking my garlic bread and now have a ton bookmarked to try soon from the group.

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  19. Your naan looks amazing. I can see why you ate the first one out of the oven, I would have done the same thing.

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  20. Oooooo...I need to try this! We love naan and garlic, well, that's a given.

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    1. Thanks Camilla! This is a new favorite!

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  21. Loved this month's theme Karen. Thank you. Naan look super tempting as they look fluffy. Normally add garlic, chillis and fenugreek leaves but never tried with onion. Got to try it.

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    1. Thanks Mayuri! I couldn't find any nigella seeds, so I thought I'd get creative.

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  22. Those Naan look so look so fluffy and light, perfect!

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