Wednesday, April 22, 2009

Wednesday Recipe - Garlic and Cilantro Nan

These were tasty....and seriously garlicky! I would probably decrease the amount of garlic in them, because I had a bunch of leftovers and I just couldn't bring myself to eat them, they were that fragrant. But I think if I tweaked it a little, they'd be an awesome addition to a yummy meal.

Garlic and Cilantro Nan
1 large egg
1 t sugar
T Greek yogurt
1/2 cup milk
2 1/2 c flour
pinch of salt
1/2t baking soda
2T oil
4 garlic cloves, finely chopped
2T softened butter
1/2t cayenne
small bunch of fresh cilantro leaves
4 scallions, finely chopped

Whisk the egg, sugar, yogurt, and milk until smooth. Sift in the flour, pinch of salt and baking soda to make a soft dough. If needed, add a little water, a teaspoon at a time (if the dough's a bit too dry). Kneed the dough for 3-4 minutes, add oil and continue to knead until the oil has been absorbed into the dough (and dough is soft and elastic). Put the dough in a bowl, cover with a cloth or paper towel, and let it rest in a warm place for 30 minutes.

Preheat the oven to 425. Crush the garlic with salt to form a paste. Stir the garlic paste, cayenne, cilantro, and scallions into the softened butter. Season with black pepper.

Divide the dough into eight balls. Flatten the dough until about 1/4" thick and smear with the herb butter. Allow the dough pieces to rise for another 5 minutes before baking. Lay two nan (or as many as fit) on a non-stick baking tray and bake in the over for 7 minutes until golden.

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