Directions
- 1Mix together the yeast mixture, cover with a damp cloth, and let it rest for 10 minutes.
- 2Add the rest of the dough ingredients into a large bowl.
- 3Once the yeast is frothy, add it to the bowl with the rest of the ingredients and mix roughly.
- 4Knead the dough by hand on a floured counter or with a stand mixer for about 10 minutes.
- 5Let the dough rise for an hour and a half, punch it down gently and divide it into 6-8 dough balls (about 85 grams each).
- 6Stuff the dough balls with cheese and let them rest for 15 minutes.
- 7Flatten each dough ball into a disk and roll it out into an oval shape, about a quarter of an inch thick.
- 8Let the rolled-out dough rest for 10 minutes.
- 9Mix together the garlic ghee mixture.
- 10Preheat a cast iron or stainless steel pan for 5 minutes on medium heat.
- 11Cook the naan for 2 minutes on each side, using a spatula to remove it.
- 12Brush with garlic ghee mixture.
Ingredients
- 4 oz water
- 1.5 tsp active dry yeast
- 1 tsp sugar
- 340 grams all-purpose flour
- 1 tsp fine kosher salt
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 120 grams greek yogurt
- 2 tbsp olive oil
- 115 grams ghee or butter
- 1 tbsp garlic powder
- 5 grams cilantro
- 16 oz freshly grated mozzarella
Equipment
bowldamp clothrolling pincast iron or stainless steel panspatula
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