Italian Garlic Strips (garlic Naan) #4 Recipe

Activate yeast

In a small bowl combine warm water (about 100-110°F / 38-43°C), granulated sugar and instant yeast. Stir and let sit 5–8 minutes until foamy. If not foamy, the yeast may be inactive—start over with fresh yeast.

In a large mixing bowl whisk together all-purpose flour and fine salt. Make a well in the center.

Add the foamy yeast mixture, yogurt, and olive oil to the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. (Alternatively use a stand mixer with dough hook on medium for 4–5 minutes.) The dough should be slightly tacky but not sticky; add up to 1 tbsp flour if excessively sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Punch down the dough to release air and divide into 4 equal portions (for #4 quantity). Shape each portion into a ball, cover, and rest 10–15 minutes before rolling.

While dough rises, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Allow to cool slightly.

Stir the minced garlic, chopped parsley, dried Italian seasoning, crushed red pepper flakes and kosher salt into the melted butter. Set aside and keep warm at room temperature. Reserve about 1 tbsp of this garlic butter for brushing before cooking if desired.

Heat extra-virgin olive oil in a medium saucepan over medium heat. Add diced onion and sauté 5–6 minutes until translucent and starting to brown.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried oregano, dried basil, sugar, salt and black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer, partially covered, 15–20 minutes to thicken, stirring occasionally. Taste and adjust salt or sugar as needed. Keep warm until serving.

Preheat a cast-iron skillet, griddle or heavy-bottomed pan over medium-high heat until very hot (2–5 minutes). If using an oven, preheat broiler and a pizza stone on a rack about 6 inches from the broiler.

Lightly dust a work surface with semolina or flour. Take one dough ball and roll it into an oval about 8–10 inches long and 4–5 inches wide, roughly 1/8–1/4 inch thick. For strips, stretch/roll into long narrow rectangles or ovals about 8–10 inches long and 3–4 inches wide.

Brush one side lightly with olive oil or reserved garlic butter. Place the oiled side down onto the hot skillet. Cook 1–2 minutes until underside has deep golden-brown spots and bubbles form on top.

Brush the top (exposed) surface with garlic butter, then flip and cook the second side 1–2 minutes until charred spots form and dough is cooked through. If using broiler, place each rolled piece on the preheated stone or baking sheet, broil 1–2 minutes per side, watching closely for char and puff.

Remove cooked naan strip and immediately brush generously with remaining garlic butter. Repeat with remaining dough balls. Total cook time per strip is about 2–4 minutes depending on heat.

If you want pronounced tandoor-style char, finish briefly over an open flame with tongs (gas burner) for a few seconds per side.

Stack the finished garlic naan strips on a plate and tent loosely with foil for 2–3 minutes to keep warm and let butter soak in.

Arrange the marinara sauce in a small warmed bowl for dipping. Optionally sprinkle extra chopped parsley, a pinch of Italian seasoning or grated Parmesan over the strips before serving.

Serve immediately while warm. Makes 4 garlic naan strips.