Naan with garlic butter

I MADE THIS ON JULY 29, 2020.  IT CAME OUT GREAT!  THERE WERE NO LEFTOVERS.  UNFORTUNATELY, I FORGOT TO TAKE A PICTURE :(

INGREDIENTS

• 1 cup warm water
• 2 tablespoons honey
• 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
• 3 1/2 cups all-purpose flour (or 2 cups white whole wheat flour + 1 1/2 cups all-purpose flour) I used 3 C all-purpose flour and 1/2 C whole wheat flour
• 1/4 cup plain yogurt
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 egg
• 1/4 cup (4 tablespoons) butter
• 3 cloves garlic, minced
• (optional topping: chopped fresh cilantro)

INSTRUCTIONS

1. Stir together warm water and honey until the honey has dissolved.
2. Add the water mixture to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
3. Turn the mixer onto low speed, and add gradually flour, yogurt, salt, baking powder, and egg.  Increase speed to medium-low, and continue mixing the dough for 2-3 minutes, or until the dough is smooth.  (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.)
4. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
5. Meanwhile, heat the butter in a small saute pan over medium heat until melted.  Add garlic and cook for 1-2 minutes until fragrant.  Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter behind.  Set aside.
6. Once the dough is ready, transfer it to a floured work surface.  Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval, or whatever shape it takes) until the dough is a little less than 1/4-inch thick.  Brush dough lightly with the garlic-infused butter on both sides.
7. Heat a large cast-iron skillet or heavy saute pan over medium-high heat.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden.  Then transfer the naan to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.
8. Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out.  Serve sprinkled with fresh cilantro, if desired.

Sandies (from Fusayo Sakasegawa Scannell)

Ingredients

• 3/4 C softened butter (1 1/2 C = THREE sticks)
• 1 tsp vanilla (2 tsp vanilla)
• 1 T water (2 T water)
• 1/3 C sugar (2/3 C sugar)
• 1/8 tsp salt (1/4 tsp salt)
• 2 C sifted flour (4 C flour)
• 1 C nut meats, chopped fine (2 C nuts) 
• 1 12-ounce chocolate chips (perhaps 1 1/2 bags?  I use mini chocolate chips)

Directions

1. Preheat oven to 300 deg. F.
2. Combine butter, vanilla, water, sugar, and salt.  Blend well.
3. Stir in flour.
4. Add nuts and chocolate.  
5. Form in 1" balls.  Place on UN-GREASED cookie sheet.  These cookies don't spread, so you can place the balls very close together.
6. Bake at 300 deg. for 30 minutes.  I found it takes longer than 30 minutes to get a nice brown bottom.  
7. Roll while still warm in powdered sugar.

Mango Bread (Fusayo Sakasegawa Scannell)

Ingredients

• 2 C flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 3/4 C vegetable oil
• 1 tsp vanilla
• 1 C sugar
• 2 C mashed mangoes
• 3 eggs, beaten
• 1/2 C raisins, optional
• 1/2 C nuts, optional

Directions

1. Sift flour, salt, baking soda, and cinnamon.
2. Make a well in the middle of the dry ingredients mixture and add eggs, oil, vanilla, sugar, mangoes, raisins and nuts.
3. Pour into well-greased loaf pans.
4. Let stand 20 minutes before baking.
5. Bake one hour in a 325 to 350 degrees oven.

Almond Cookies (by Fusayo Sakasegawa Scannell)

Ingredients

• 3 C flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 C sugar
• 1 1/3 C shortening
• 1/2 tsp yellow coloring (optional)
• 1 tsp almond extract
• Blanched almonds or red food coloring

Directions

1. Sift flour, baking soda, and salt together.
2. Beat egg with fork until lemon colored.  Add almond extract and yellow food coloring.
3. Cream sugar and shortening well, add egg, and mix thoroughly.
4. Add dry ingredients gradually.
5. Roll into balls about 1" in diameter, and place on greased cookie sheet.
6. Press an indentation in center.
7. Fill the center with half of a blanched almond or dot it with the end of a chopstick in red coloring.
8. Bake 12 minutes in 350 deg. oven.

Cookie Press Butter Cookies (by Fusayo Sakasegawa Scannell)

Ingredients

• 1 pound butter
• 2 C sugar
• 2 eggs
• 1/2 tsp salt
• 2 tsp vanilla
• 5 C flour

Directions

• Cream butter, add sugar, eggs, vanilla.
• Add flour and salt which have been sifted together.
• Press through cookie press.
• Bake about 20 minutes in 350 degree oven.

   

Congo Bars (From Fusayo Sakasegawa Scannell)

Ingredients

• 2 3/4 C sifted flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 C liquid shortening
• 2 1/2 C brown sugar
• 3 eggs
• 1/2 C nuts
• 1 tsp vanilla
• 1 12-ounce chocolate chips

Directions

1. Melt shortening, add sugar.
2. Beat until light.
3. Add eggs one by one.  Beat after each.
4. Add dry ingredients.
5. Add vanilla, nuts, chips.
6. Bake in greased 15 1/2" x 10 1/2" pan about 20 to 30 minutes at 350 degrees F.

Chocolate Crinkles (from Fusayo Sakasegawa Scannell)

Ingredients

• 1/2 C vegetable oil
• 4 squares unsweetened chocolate
• 2 C sugar
• 2 C flour
• 1/2 tsp salt
• 2 tsp vanilla
• 2 tsp baking powder
• 4 eggs

Directions

1. Mix oil, chocolate, and sugar.
2. Add eggs, one by one.
3. Then add vanilla and remaining ingredients.
4. Chill to make handling easier.
5. Roll into balls, then into powdered sugar.
6. Bake at 350 degrees for 10 to 12 minutes.