A simple garlic naan. Makes 6.
15 minutes prep time, 1 hour resting, then 25 minutes rolling and cooking.
Ingredients
- 1 1/2 Tablespoons warm filtered water
- 1/2 Tablespoon sugar
- 1 teaspoon (slightly heaped) active dry yeast
- 2 cups plain Flour
- 1/2 teaspoon himalayan salt
- 1/3 cup warm milk
- 1/3 Plain Greek Yoghurt
- Melted butter, for brushing
(before and after cooking) - 2 cloves minced garlic
Method
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Combine the yeast, sugar, and water and let sit until very foamy, about 10 minutes.
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Meanwhile, sift the flour and salt together in a large bowl and create a well in the centre.
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Whisk in the warm milk and plain yoghurt into the yeast mixture until well-combined. Pour into the well in the dry ingredients. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes.
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Transfer the dough to a large, lightly oiled bowl and cover loosely with a damp kitchen towel. Let rise at room temperature until doubled in size, about 1 hour.
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Turn the dough out onto a floured surface. Knead briefly into a disc and cut the dough into 6 equal-sized pieces. Roll each piece into a ball.
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Preheat your cast iron pan on low heat. Roll out your first dough ball to about 3mm thickness, then brush one side lightly with butter before cooking.
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Cook until large bubbles form on the surface (don’t pop these, it’s cooking on the inside), about 2 minutes. Flip the dough and cook the other side until golden (I press down at this point otherwise the bubbles will burn), about 1-2 more minutes.
- Stack the cooked naan on a plate, brush with garlic butter, and cover with a towel to keep warm as you cook the remaining pieces.