Recipes from Bamfield: Garlic naan bread

Amanda loves tide poolsby Amanda Kahn

Long days in the lab often mean quick dinners of pasta or cereal, but because many graduate students live right on-site, it’s also possible to schedule more time-intensive meals into a day full of lab work.  After a long day of working with sponges pumping water, handling sponge larvae, and staining tissue sections, a few of us got together for a delicious meal of butter chicken, complete with garlic naan bread.  We made some with, and others without, garlic–both were amazing.

Naan smiles

Naan smiles! Some of us graduate students shaping our naan bread before pan-frying it. Credit: J Mah

Recipe – Garlic Naan Bread

1 package yeast
1 cup warm water
1/4 cup sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4-1/2 cups flour
2 tsp garlic (optional)
1/4 cup butter

  1. Check that the yeast works by adding it to the warm water and watching for bubbles or foam to form.
  2. Stir in sugar, milk, egg, salt, flour, and garlic (if desired)
  3. Knead 6-8 minutes, then cover and let rise for 1 hour at room temperature.  Maybe go check on your lab experiments, or take a walk on the foreshore.
  4. Flatten golf ball-sized balls of dough as flat as you can, either by punching it flat or using a rolling pin (or if you don’t have one in your variably stocked kitchen, a chilled wine bottle, non-chilled wine bottle, water bottle, or other cylindrical object works just fine).
  5. Heat a skillet to medium heat and melt butter in it.  Add a flattened piece of naan and cook, frequently checking the underside for doneness (golden brown or brown spots–no charring!).


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