Hungry Man
Senior Member
Ingredients:
- 2 cups all purpose flour
- ¼ cup yogurt
- ½ cup luke warm water
- 1 tsp sugar
- 1/2 tsp salt
- 2 tsp or 7 g dry yeast
- 2 tbsp butter
- 2 cloves of garlic
- 2 tbsp of chopped cilantro
- First, mince or crush the garlics and start melting the butter in small pan on low heat
- Once the butter is melted and sizzling, add the garlic, stir and turn off the heat
- For the dough, mix sugar in the warm water and add the dry yeast.
- Let it sit for 10 minutes for the yeast to activate.
- Then add the yogurt, the flour and 1 tbsp from the garlic butter.
- Mix well with a wooden spoon until a dough forms
- Knead for about 5 minutes until the dough is smooth and elastic
- Transfer the dough to a bowl, drizzle and rub with the garlic butter on top
- Cover with a plastic wrap and let it rise for 2 hours until doubled
- Press the dough lightly to release the air.
- Divide the dough into 4-6 equal pieces and shape into small dough balls
- Sprinkle flour on top the doughs and cover with a kitchen towel or plastic wrap and let them rest and rise again for 15 minutes
- On a lightly floured surface, roll the doughs into rough oval shapes; approximately 20 cm long and 10 cm wide.
- Apply little garlic butter on top of the dough before you roll it.
- Transfer the rolled doughs onto a very hot pan (preferably cast iron).
- Bake for 1-2 minutes until you see bubbles on top.
- Lightly brush the top the naan with the garlic butter and flip over.
- Let the bubbles have a bit of char before removing.
- Brush with garlic butter and optionally sprinkle extra chopped coriander leaves.
