Onion and Garlic Naan

This is absolutely the best Naan! I started out with a basic Naan recipe and this is what it has morphed into! Luke and I regularly visited India Gate on Robson St when we lived in Vancouver and fell in love with their Garlic Naan; I was challenged to come up with something to match the competition! I think it is safe to say, this one wins!

There is nothing like the taste of home made Naan!
The best Naan!

4 cups Flour, divided (2 cups plus 2 -/+ cups in the second stage)
2 teaspoons Rapid Rise Yeast http://www.breadworld.com/products.aspx (because I like to add my yeast to the dry ingredients rather than proofing it first)
2 teaspoons Sugar

*1 2/3 cups (100 to 115F) Warm Water
1/4 cup melted Butter
1/4 cup Plain Yogurt
2 teaspoon Salt

2 Tablespoons minced Garlic
4 Green Onions, chopped

1/4 cup melted butter, for brushing cooked naan

In large bowl combine 2 cups flour, 2 teaspoons Rapid Rise yeast, 2 teaspoons sugar; set aside.
In small mixing bowl combine warm water, melted butter, yogurt and salt.
Stir liquid ingredients all at once into the dry ingredients and continue stirring for 2 – 3 minutes.
Gradually add enough flour to make a soft dough, stirring well after each addition, about 2 cups.

Turn out onto lightly floured surface and knead for a 5 – 6  minutes, forming a smooth, elastic ball; cover and let rest for 10 minutes.
Uncover dough and knead in garlic and green onions.
Portion into 8 – 10 rounds.
Cover and let rise for 30 – 45 minutes.
On lightly floured surface, using a rolling pin roll each portion out to 1/4inch thickness.

While rolling dough out, place cast iron frying pan over medium to high heat, the pan is ready when a drop of water dances across the surface.
Place a naan in the pan and cook for about 2 minutes.
Flip and continue cooking for a few minutes; you are looking for random brown spots, not all over golden brown or anything like that.
While second side is cooking, brush top side of naan.
Remove from heat and brush second side with melted butter, if desired.
Place on baking tray fitted with a wire rack and keep warm in the oven while cooking remaining naan.

*110 to 115F degrees…kinda like a lovely warm shower; if the water is too hot you will kill the yeast, too cold  same, same

Note- I now cook this on my counter top griddle as per the advice of an Indian girl I had a discussion with; I used to cook it under a broiler, have cooked it on a BBQ – my fave is to cook this on a gas stove in a cast iron frying pan.

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