Butter Garlic Naan

• porsjoner: Serving: 1 calories: 293
• aktiv tid: 15 mins
• total tid: 2 hours 58 minutes

Ingredienser

For the dough:

¼ cup warm water

1 ½ teaspoons active dry yeast

2 teaspoons granulated sugar

¾ cup warm milk

¾ cup full-fat plain yogurt

¼ cup neutral oil plus additional for oiling the bowl

2 tablespoons minced garlic

4 cups all-purpose flour plus extra for dusting

1 teaspoon baking powder

1 teaspoon salt

For assembly

3 tablespoons butter melted

2 tablespoons minced garlic

1 tablespoon chopped cilantro or parsley

Fremgangsmåte

Garlic Butter Naan recipe is surprisingly easy to make! Here’s how:

Proof the yeast in warm water with a little sugar.

Add the milk, yogurt, flour, oil, garlic, baking powder, and mix.

Knead the dough in a stand mixer or with your hands until it is smooth and elastic.

Let rise in a warm spot (like on the countertop in the kitchen or in your oven with the light turned on) for about 2 hours, until it doubles in size.

Divide the dough into 10 pieces, roll them into balls, and let rest for 10 minutes more at room temperature.

Roll each ball out into an oval 3 to 4 inches wide and 6 to 7 inches long.

Cook the ovals in a hot cast-iron or other heavy-bottomed skillet until golden brown.

Mix melted butter, garlic, and cilantro or parsley if using.

Brush the melted garlic butter generously onto the naan bread.

Serve warm and enjoy!

TIPS FOR SUCCESS

I prefer using a cast-iron skillet to cook Garlic Naan. The superior heat conduction of a cast iron skillet helps get that bubbly, crisp exterior while keeping the bread itself nice and soft inside.

If you don’t have a cast iron skillet, you can use a heavy-bottomed nonstick skillet.

You can store extra Garlic Naan at room temperature in an airtight container or plastic bag for up to 3 days.

You can freeze Garlic Naan in an airtight container or zip-top bag for up to 3 months. Thaw it on the countertop and then heat it in the oven before serving.

Put the warm water in a large bowl or the bowl of your stand mixer and sprinkle the yeast over it. Add the sugar and stir to mix. Let the mixture stand for 5 to 10 minutes, until it is foamy.

Add the milk, yogurt, flour, oil, garlic, baking powder, and salt to the proofed yeast mixture. Mix until fully incorporated.

Use the dough hook on your stand mixer (if using a stand mixer) to mix the ingredients and then to knead the dough for about 5 minutes on medium speed until smooth. Or use your hands to knead the dough on a lightly floured board for about 10 minutes, until smooth.

Lightly oil a large bowl and then place the dough in the bowl, turning it over once to coat very lightly with the oil. Cover the bowl with a clean towel and set in a warm spot in your kitchen (on the countertop or in the oven with the light turned on) to rise for about 2 hours, or until doubled in size.

When you are ready to cook the naan, prepare a skillet (ideally a cast-iron skillet) by heating it over medium-low heat.

Transfer the dough to a lightly floured surface and divide it into 10 equal portions.

Roll each portion into a ball. Once you have rolled all the portions into balls, cover them with a clean kitchen towel and let rest at room temperature for 15 minutes.

Lightly dust a work surface with some flour. Roll each dough ball into a thin oval about about 3 to 4 inches wide and 6 to 7 inches long.

Add the naan to the hot skillet and cook until bubbles appear on the surface. Flip and continue to cook for about one minute on the remaining side, until golden brown in spots.

Repeat to roll out and cook the remaining dough balls.

In a small bowl, stir together the melted butter, garlic, and cilantro or parsley.

Brush the melted garlic butter mixture to the cooked naan.

Serve warm and enjoy!