Garlic Naan Bread made with Floridian Hefeweizen, a German-style Wheat from Funky Buddha.
{This post is an oldie from my first blog, Life Food, and Beer. I'm not cooking with beer like I one did, but I still love this recipe. To read more about my food philosophy now, click on the About Me page.}
Naan bread is an easy bread for people that either do not know how to make bread or do not like making bread → me! It's similar to making pizza dough, but I'm not worried about making my dough perfectly round {Truthfully, I'm not usually worried about that when making pizza dough either}. This bread would make a perfect base for a flatbread or a great scoop for a flavorful Indian dish like Chicken and Vegetable Tikka Masala.
I made this dish with a hefeweizen from a local South Florida brewery called Funky Buddha in Fort Lauderdale. Funky Buddha makes some really interesting beers. No Crust, Blueberry Cobbler, Rice Crispy Treat Ale, and German Chocolate Cake are a few of the beers I’ve tried, and they all literally taste as the name describes. I have no idea how they can produce so much flavor in each beer, but they do. Floridian is a more traditional beer in comparison to the others I listed.
Hefeweizens is German-style wheat that is typically unfiltered. Not filtering the beer gives it a cloudy appearance when poured into a glass. They’re also great beginner beers. They’re light in flavor and have a banana smell and taste that comes from the yeast. Don't worry, that banana flavor does not come through in the bread.
Other Beers to Try:
- Weedwacker- Saint Arnold Brewing Company
- Kellerweis- Sierra Nevada
- Hefeweizen- Flying Dog Brewery
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PrintGarlic Naan Bread
- Total Time: 1 hour 45 minutes
- Yield: 8 - 12 {Depending on the Size} 1x
- Diet: Vegetarian
Description
Garlic Naan Bread made with Floridian Hefeweizen, a German-Style Wheat from Funky Buddha.
Ingredients
- ¼ cup Hot Water (Hot tap water will work)
- 1 Tablespoon Sugar
- ¾ teaspoon Dry Yeast
- 4 cup All-Purpose Flour
- ½ teaspoon Garlic Powder
- ¼ teaspoon Salt
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Plain Greek Yogurt
- ¾ cup Beer
- Oil for brushing
- Large Garlic Clovse- Cut in half
Instructions
- In a stand up mixer or by hand, combined hot water and sugar, stirring until the sugar is dissolved. Add yeast, stir, and set aside for 10 minutes.
- In a large bowl, combined the AP flour, garlic powder, salt, baking powder and baking soda together with a whisk to fully combine.
- In a separate bowl, whisk together the yogurt and beer and add to the yeast mixture.
- Mixer - on a slow setting with a hook attachment, slowly add the flour mixture to the wet ingredients. Increase the speed to medium and mix until the mixture starts to come together like a ball.
- By Hand - Mix the dough together using a spoon and then knead together until it starts to form a ball.
- Place the dough in a lightly greased bowl {Lightly rub the sides of a large bowl with oil}. Cover and places in a warm area for an hour to rise.
- Next, place the dough on a cleaned, floured, surface and knead several times.
- Divide dough into desired portion and use a rolling pen to roll to size and shape {I made small 6 inch oral shaped pieces}
- Brush dough with oil and place on a cooking sheet. Repeat with additional dough.
- Preheat a skillet, with a lid, to medium high heat.
- Place the rolled dough in the pan and cover with the lid. Cook 1-2 minutes or until the top is puffed up and the bottom is golden brown. Flip and cook an additional 1-2 minutes.
- When you remove the dough from the pan, rub with the piece of garlic on both sides.
- Serve warm.
Notes
You can make the bread ahead of time. When ready to eat, wrap stack of bread in foil and cook in the oven on 350 degrees for 5 minutes or until warm.
- Prep Time: 1 hour 30 mins
- Cook Time: 15 min
- Category: Baked Goods
- Method: Baked
- Cuisine: Indian
Keywords: naan, bread, garlic, Indian bread
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