Out of this world goodness from Mother Earth!

by Bob Levin, *Eat Life Before Life Eats You!

Saturday, February 3, 2018 [Last updated: 02/15/2018, 9:15 AM PST]

Proudly buying local and baking with products from Bob’s Red Mill.
Bob Levin, nominated membership with the “Heroes of the Mill” since Nov. 2014.

I’m an Italian-Jewish-American and jokingly remark that should I ever design a coat-of-arms it will include a
meatball and a matzo ball. Between baking and other activities I am writing my first tell-all book
“Motorcycle of the Soul” and a movie will follow. Hope you enjoy this recipe. Eat life before life eats you!

Vegetarian Garlic Naan

By Bob Levin

Ingredients:

● Bob’s Red Mill Dry Active Yeast……………………………….. (1 Teaspoon)

● Organic Sugar………………………………………………………….. (2 Tablespoons)
● Water……………………………………………………………………….. (1/4 Cup @ Room Temperature)
● Bob’s Red Mill White Flour……………………………………….. (4 Cups)
● Baking Soda…………………………………………………………….. (1 Teaspoon)
● Baking Powder…………………………………………………………. (1 Teaspoon)
● Kosher Salt………………………………………………………………. (1-1/4 Teaspoons)
● Black Onion Seeds or Kalonji…………………………………….. (3 Tablespoons)
● Garlic……………………………………………………………………… … (3 Tablespoons Minced)
● Cilantro…………………………………………………………………….. (1 Bunch Chopped)
● Whole Milk……………………………………………………………….. (3/4 Cup @ Room Temperature)
● Yogurt Plain w/ Full-Fat…………………………………………….. (1/2 Cup @ Room Temperature)
● Cooking Oil for the Bowl…………………………………………… (As Needed)
● Unsalted Butter…………………………………………… …………. (1/4 Pound of 1 Stick Melted)
Notes: Black Onion Seed or Kalonji. "The name “onion seed” is somewhat of a misnomer, as the seed is not in the onion
family. It is scientifically recognized as Nigella sativa, Latin for “black plant.” Greeks used the seed to treat numerous ailments,
including parasitic worms, headache and toothaches. Nigella sativa has also been discovered in Egyptian tombs, reserved
only for the most sacred items. It originated from the Mediterranean area and is cultivated in Northeast India, Saudi Arabia
and Egypt." *A number of recipes call for the black onion seeds (Kalonji), garlic, and cilantro to be added or pressed into the
dough at the end of the process before grilling the naan. This gives a familiar appearance to the traditional method of
preparing garlic naan. However for my purposes I have experimented by mixing those ingredients into the dough to produce
additional flavor. Feel free to use either method.

Directions:

1st Evolution: Combine the yeast, sugar, warm water, and let sit or proof for 10 minutes.

2nd Evolution: In large bowl mix flour, baking soda, baking powder, kosher salt, black onion
seeds (Kalonji), garlic, and cilantro.

3rd Evolution: Whisk together the yeast mixture, yogurt, milk, and stir into the dry ingredients.
Mix and knead the dough until it forms into a smooth soft ball. Place the dough in
an oiled bowl and cover with plastic wrap. Allow the dough to rise two hours at
room temperature until it doubled in size.

4th Evolution: Remove the dough from the bowl and place on a well-floured surface. Knead the
dough briefly and divide into 12 equal portions. Roll dough pieces into ovals
approximately 1/4 inch thick by 6 inches wide.

5th Evolution: Place a cast iron griddle over moderately high heat. Brush the dough with melted
butter on both sides and place on cast iron griddle. Cook about one minute until the
dough puffs up and browns. Flip the naan bread and cook for another minute until it
browns to the desired appearance. Remove naan bread from the cast iron griddle
and brush with melted butter on one side. Place naan bread on a plate and cover
with a towel until ready to serve.