Garlic Naan
Contains statutory allergens: Gluten, Milk / dairy
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Ingredients (10)
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Instructions (8)
Add 2 tablespoons of warm water and sugar in a small bowl. Sprinkle the active dry yeast on top, and stir. Cover and let it sit for 5 to 10 minutes until it's fluffy and bubbly. The yeast is now alive and proofed.
Add the all purpose flour, plain yoghurt, warm water, olive oil, salt, and the proofed yeast. Using a stand mixer fitted with the hook attachment, and mix for 5-10 minutes, until the dough looks nice.
Transfer the dough to an oiled bowl and cover with plastic wrap and then a warm damp towel. Place in a warm place until double in size, about 1 hour to an hour and a half.
While it doubles in size, you can make the garlic butter. To a small bowl, add the melted butter, minced garlic, salt to taste, and cilantro. Mix and set aside.
After the dough has proofed, divide it into portions (the same number as portions in the recipe).
Lightly oil a flat surface. Spread the dough on the surface starting from the center moving outward until it's thin and wide.
Heat an iron skillet or pan over medium heat. Once it's hot, drop one in at a time. Cook on one side until golden brown, about 2 to 3 minutes. Flip over and cook the other side for another 2 to 3 minutes. Transfer to a tray and repeat with the rest of the dough.
Brush the naan with the garlic cilantro butter on both sides or just one side and enjoy warm! To reheat, just toast it on a hot pan for a minute on each side.
