Garlic Naan
frombakerbettie.combakerbettie.com/homemade-garlic-naan-recipe
Naan are classic Indian flatbreads that are characterized by their charred bubbles. Traditionally these are cooked in a clay oven however, a homemade version can be made in a cast iron pan on the stovetop.
Ingredients
Instructions
Warm the water (150 grams/ ? cup) to about 110-115°F/ 43-46°C. Add the yeast (1 ½ teaspoons), and a large pinch of granulated sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
In a large mixing bowl, add the yogurt or sour cream (60 grams/ ¼ cup), flour (300 grams/ 2 ½ cups), oil (22 grams/ 1 ½ tablespoons), salt (¾ teaspoon), and the yeast/water mixture. Stir to combine until a rough dough forms.
Turn the dough out onto a lightly floured surface and lightly knead by hand for 4-5 minutes until a smooth dough forms. You can add a bit of flour if needed but use a gentle hand so the dough doesn’t get too sticky. You can also use a stand mixer with the dough hook attachment.
Place the dough back into the bowl and cover with plastic wrap or a damp towel and let rise at room temperature for about 1 hour.
While the dough rests, make the garlic butter by melting the butter or ghee (56 grams/ ¼ cup) and add the fresh minced garlic (1-2 cloves). If you prefer a more cooked garlic taste, cook the melted butter or ghee and garlic on the stovetop over low heat for 2-3 minutes until fragrant.
Add the fresh chopped cilantro (handful) if using. Keep warm and melted while you shape and cook the naan.
Turn the dough out onto an un-floured work surface. Divide the dough into 6 equal pieces and round each piece into a ball.
Working with 1 piece of dough at a time, lightly oil the surface of the dough and roll it out with a rolling pin into an oblong shape about ? inch (0.3 cm) thick. Cover the rolled out pieces of dough with plastic wrap or a damp towel while you continue rolling out the rest of the pieces.
Optionally, sprinkle cumin or nigella seeds on one side of each piece of dough and gently press them in.
Preheat a stainless steel or cast iron pan over medium heat.
Place one or two pieces of naan dough (depending on the size of your pan) in the hot skillet with the seed side up (if using). Let sit without moving until a lot of bubbles form on top. Once the surface is covered with bubbles, flip the dough to cook the other side, charring the bubbles. This will take 1 ½ - 2 minutes per side.
Brush with the melted garlic butter and sprinkle with flaky salt. Serve warm.
