Preparation Time2 hours + 30 minutes
|1 cup||warm water|
|4 1/2 cup||all-purpose flour|
|2 and 1/4 teaspoon||yeast|
1. Mix the egg, milk, water, sugar, salt, and yeast together until the mixture is uniform throughout.
2. Add flour until the dough is firm enough to not stick to the table or mixer sides as it is kneaded, and no more. Knead until smooth, then put aside and let rise for at least an hour.
3. Once the dough has risen, punch it down and knead in the garlic. The dough will become wetter, so you will want to add about 1/4 cup of flour during this process. Again, don't add any more than is needed to keep the dough from being sticky.
4. Let the dough rise a second time, this time for half an hour.
5. Preheat a large pan to medium high, and melt about 1 teaspoon of butter in the pan. Roll out pieces of the dough using a rolling pin (about 1/3 cup of dough per roll is about right).
6. Fry the na'an in the buttered pan until it begins to puff up, about 2 minutes. When it is firm enough, flip the na'an over and fry the other side until golden brown, about 2 minutes.
7. This dough will keep for a long time, thanks to the garlic. I often have a bowl of it sitting on my kitchen table, and I take pieces of it out as I need them. The original recipe suggests grilling the na'an; I've tried this, and it makes a drier, crispier na'an that is not nearly as fluffy. I also find that the dough is a little wet for grilling; if you plan on grilling it, you should add more flour.
This recipe is also really good as focaccia. Take the same dough, roll it out, and spread about a tablespoon of olive oil on top. Then grind dried herbs such as basil, oregano, and parsley on top and bake in the oven at 450 degrees until golden brown, and behold! garlic focaccia.