Garlic Naan

• tổng thời gian: 1 hour 33 minutes

Nguyên liệu

Save this for your next curry night—trust me, you’ll want this on repeat.

Dough:

2 cups Arrowhead Mills All-Purpose Flour

1/2 cup warm water, (110°F)

1 tsp instant yeast

2 tsp sugar

1 tsp kosher salt

1/2 tsp baking powder

1/3 cup plain Greek yogurt

2 tbsp neutral oil, plus more as needed (we used sunflower oil)

Garlic Butter:

1⁄4 cup salted butter, melted

1 tbsp minced garlic

3 tbsp fresh parsley, chopped

Hướng dẫn

In a medium bowl, combine water, yeast, and sugar. Allow to sit for 10 minutes to activate the yeast.

In a separate medium bowl, whisk together the flour, kosher salt, and baking powder; set aside.

Once the yeast mixture is ready, add yogurt and oil. Mix until well incorporated. Pour the wet mixture into the flour mixture and mix until a shaggy dough forms. Turn onto a clean surface and knead until a ball forms; add additional flour as needed (one tablespoon at a time). The dough should be tacky but not sticky. Cover and let rest for 10 minutes. Knead the dough for an additional 5 minutes. Transfer to a medium bowl. Pour a small amount of oil over the dough and flip until well coated. Flip dough with seam side down. Cover and proof for 1 hour or until doubled in size.

Divide the dough into 8 equal pieces and roll each into a ball. Allow to rest for 5 minutes.

Roll out each ball until 1⁄4 inch thick. Brush each piece with oil. Repeat with the remaining dough balls and stack on top of one another.

For the garlic butter, combine melted butter, garlic, and chopped parsley.

Heat a cast iron pan over medium heat. Once heated, gently stretch the dough and cook for 1-2 minutes or until the top is bubbly. Flip and brush with the garlic mixture. Cook for another 1-2 minutes, then transfer to a plate. Repeat this step with the remaining naan dough.

Serve warm, and enjoy!