{"id":656,"date":"2020-05-25T04:10:36","date_gmt":"2020-05-25T04:10:36","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=656"},"modified":"2020-05-25T04:10:36","modified_gmt":"2020-05-25T04:10:36","slug":"naan","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/naan\/","title":{"rendered":"Naan"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<ul>\n<li>1\/4c warm water<\/li>\n<li>1 tbsp honey<\/li>\n<li>3\/4 tsp active dry yeast<\/li>\n<li>3\/4 cup whole milk, warm<\/li>\n<li>1 cup yogurt<\/li>\n<li>4c AP flour<\/li>\n<li>1.5 tsp baking powder<\/li>\n<li>1tsp baking soda<\/li>\n<li>1\/4 tsp salt<\/li>\n<li>226g salted butter (2 sticks)<\/li>\n<li>4 cloves garlic, grated<\/li>\n<li>35g herbs, chopped fine, such as parsley, cilantro, or chives (about 3\/4c)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Instructions<\/h2>\n<h3>Prepare the dough<\/h3>\n<ol>\n<li>Combine water, honey, and yeast in a mixer bowl.\u00a0 Let sit until yeast activates (bubbles), about 5-10m.<\/li>\n<li>Add the milk, yogurt, flour, baking powder, baking soda, and salt.\u00a0 Mix until incorporated, about 2-4m.<\/li>\n<li>Shape into a ball, cover, and let proof until doubled in size, about 1 hour.<\/li>\n<li>Divide into 8 balls.<\/li>\n<li>Roll into ovals, about 8&#8243; long and 1\/4&#8243; thick.<\/li>\n<\/ol>\n<h3>Bake<\/h3>\n<ol>\n<li>Preheat a cast iron skillet.\u00a0 It should be very hot.<\/li>\n<li>While preheating, melt the butter in a separate pan.\u00a0 Reserve half for garlic herb butter.<\/li>\n<li>Brush both sides of the naan with melted butter, and place in the hot skillet.<\/li>\n<li>Place in the hot skillet and immediately cover.\u00a0 Cook for 1 minute.\u00a0 (Bubbles will form.)\u00a0 Flip and cook, uncovered, until large toasted spots appear on the underside, about 1-2 minutes.<\/li>\n<li>Remove and wrap in a kitchen towel.\u00a0 Repeat with remaining naan, keeping finished ones warm in the towel.<\/li>\n<\/ol>\n<h3>Make garlic herb butter<\/h3>\n<ol>\n<li>Add garlic to remaining melted butter.<\/li>\n<li>Heat on low until butter begins to brown and garlic is golden.<\/li>\n<li>Remove from heat and add the herbs.<\/li>\n<li>Brush on the naan and serve.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>NOTES:<\/p>\n<p>Omitting the yeast is fine; the naan will be slightly less fluffy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Naan is traditionally made by slapping dough onto the inside of a clay tandoori oven.  It&#8217;s tough to make decent naan without a tandoori oven, but this is darn close.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,42],"tags":[],"class_list":["post-656","post","type-post","status-publish","format-standard","hentry","category-bread","category-needs-pic"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=656"}],"version-history":[{"count":1,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/656\/revisions"}],"predecessor-version":[{"id":657,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/656\/revisions\/657"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}