Garlic Naan
Serves 14
Directions
- 1Mix together the yeast mixture (water, active dry yeast, sugar) in a bowl.
- 2Cover the yeast mixture with a damp cloth and let it rest for 10 minutes.
- 3After 10 minutes, add the rest of the ingredients (all purpose flour, kosher salt, baking soda, baking powder, plain yogurt, olive oil, minced garlic, and chopped cilantro) to the bowl with the yeast mixture.
- 4Knead the dough for about 10-15 minutes until it is smooth. You can either do this by hand or use a stand mixer.
- 5Add the kneaded dough to a floured bowl.
- 6Cover the bowl with a damp cloth and let the dough rest in a warm place for about an hour and a half.
- 7Once the dough has doubled in size, separate it into about 14 mini dough balls.
- 8Cover the dough balls and let them rest for another 15 minutes.
- 9After 15 minutes, roll out each dough ball to about a quarter of an inch thick.
- 10Slightly stretch out the rolled dough.
- 11Let the dough rest for another 10 minutes before adding it to a hot cast iron pan.
- 12Preheat your cast iron pan for about 5 minutes on medium heat before adding any dough.
- 13Cook the naan for about 2 minutes on each side.
- 14Mix together the garlic ghee topping (melted ghee, garlic powder, and freshly chopped cilantro).
- 15Brush the ghee mixture on your fresh naan.
Ingredients
- 1 cup Water
- 1 tbsp Active dry yeast
- 0.5 tbsp Sugar
- 4 cups All purpose flour
- 2 tsp Kosher salt
- 0.75 tsp Baking soda
- 0.75 tsp Baking Powder
- 0.75 cup Plain Yogurt
- 0.25 cup Olive oil
- 6 to 10 Garlic cloves minced
- 1 handful Freshly chopped cilantro
- 0.5 cup High quality Ghee, melted
- 1 tbsp Garlic powder
- 3 tbsp Freshly chopped cilantro
Equipment
BowlDamp clothStand mixerRolling pinCast iron panMeasuring cupBrush
Tips
- Don't add oil to your cast iron
- Preheat your cast iron for about 5 minutes on medium heat before adding any dough