Garlic Naan

• servings: Makes 6 pieces

Ingredients

DOUGH

3/4 cup (165g) whole milk, warmed, plus more as needed

1 1/2 teaspoon （5g） instant (quick-rise) yeast

1 teaspoon (4g) granulated sugar

1/4 cup (62g) whole-milk yogurt

2 tablespoons (28g) neutral oil

2 1/2 cups (325g) all-purpose flour, plus more for dusting

3/4 teaspoon (3g) baking powder

1 teaspoon (6g) kosher salt

GARLIC BUTTER

4 tablespoons unsalted butter, melted

2 garlic cloves, minced

2 tablespoons chopped fresh parsley

Extra-virgin olive oil, for cooking the naan

Directions

Make the dough: In a large bowl, combine the milk, yeast, and ½ teaspoon of the sugar and let rest for 5 to 7 minutes. Add the yogurt and oil and whisk to combine (see Notes). Add the flour, baking powder, salt, and remaining ½ teaspoon sugar. Combine, using your hands or a dough whisk, periodically squeezing to bring the dough together. While in the bowl, knead for 3 to 5 minutes (see page 22), until almost smooth. Cover the dough with a clean kitchen towel or plastic wrap and let rest for 10 to 15 minutes.

Lightly flour a work surface and use a bench scraper to transfer the dough into the middle. Knead the dough for 4 to 5 minutes, until smooth. Shape the dough into a ball and place in the bowl. Cover and let rest until doubled in size, 1 to 1½ hours.

Make the garlic butter: In a small bowl, whisk together the melted butter, garlic, and parsley.

Lightly flour a work surface and place the dough in the middle. Roll the dough into a log and use a sharp knife or bench scraper to cut it into 6 equal portions (about 98g each). Place the pieces on a baking sheet and cover with plastic wrap to avoid drying.

Heat a nonstick griddle over medium-high heat. Drizzle some olive oil onto a paper towel and lightly wipe the bottom of the heated pan. Using a rolling pin, roll a piece of dough into an oval abou 6 x 9 inches and about ¼ inch thick. Immediately place the dough on the griddle and cook for 10 to I5 seconds. Continue flipping and cooking until fu cooked, about 6o to go seconds total. Remove it from the pan and immediately brush with the garix butter. Keep the cooked naan under a kitchen towe or in a covered bread holder to keep warm. Repeat this process with the remaining dough.

Notes

Notes

* Store leftover maan in airtight storage bags at room temperature for 1 to 2 days or in the freezer for up to 1 month. Heat in a skiller before serving. 4 from, let thaw at room temperature before

+ your yogurt is very thick, similar to sour cream, odd i to 2 tablespoons additional milk so achieve she proper consistency: