Soft fluffy and immensely satisfying garlic Naan bread! This recipe includes some natural yoghurt which adds some dept to the dough and gives a nice chewy taste. Perfect for serving with your favourite curry or stew!
Soft fluffy and immensely satisfying garlic Naan bread! This recipe includes some natural yoghurt which adds some dept to the dough and gives a nice chewy taste. Perfect for serving with your favourite curry or stew!
Yields8 Servings
Naan Bread ½ cup warm water 1 package yeast (or 2 tsp) 1 tsp sugar 2 Cups plain flour ⅓ cup greek yoghurt ½ tsp saltGarlic Butter 3 tbsp butter 5 garlic cloves cilantro for garnish
11.In a small bowl , combine the yeast, sugar, and water and let sit for 10 minutes, the top of the mixture should become slightly foamy and bubbly.
2. In a large bowl place flour and salt and combine. Gently add the yeast mixture and bring together using circular motions. Slowly add in the yoghurt and continue bringing all together until the dough begins to form.
3. On a floured surface knead the dough for about 5 minutes, add some extra flour to the dough if needed. Place the dough in an slightly oiled bowl and cover with a damp tea towel. Leave to rise, at least one hour.
4. Remove the dough from the bowl and divide into 8 equal parts. Knead the dough and roll into 1/4 inch ovals.
5. Add about a tsp of olive oil to a paper towel and coat a cast iron skillet with the oil. Place the skillet on high heat and after about a minute turn the heat down to low.
6. Place the first naan on the skillet and cook about 1-2 minutes on each side, or until the sides puff up and start to brown. Before you cook the next naan lightly coat the skillet again with the oil using the paper towel.
7. For the garlic butter firstly finely chop the garlic. Place the butter in a small saucepan over medium heat. Once the butter starts to sizzle add in the garlic. Lower the heat and cook for 10 minutes.
8. Using a pastry brush coat the surface of the naan breads with the garlic butter. Garnish with the chopped cilantro .
1.In a small bowl , combine the yeast, sugar, and water and let sit for 10 minutes, the top of the mixture should become slightly foamy and bubbly.
2. In a large bowl place flour and salt and combine. Gently add the yeast mixture and bring together using circular motions. Slowly add in the yoghurt and continue bringing all together until the dough begins to form.
3. On a floured surface knead the dough for about 5 minutes, add some extra flour to the dough if needed. Place the dough in an slightly oiled bowl and cover with a damp tea towel. Leave to rise, at least one hour.
4. Remove the dough from the bowl and divide into 8 equal parts. Knead the dough and roll into 1/4 inch ovals.
5. Add about a tsp of olive oil to a paper towel and coat a cast iron skillet with the oil. Place the skillet on high heat and after about a minute turn the heat down to low.
6. Place the first naan on the skillet and cook about 1-2 minutes on each side, or until the sides puff up and start to brown. Before you cook the next naan lightly coat the skillet again with the oil using the paper towel.
7. For the garlic butter firstly finely chop the garlic. Place the butter in a small saucepan over medium heat. Once the butter starts to sizzle add in the garlic. Lower the heat and cook for 10 minutes.
8. Using a pastry brush coat the surface of the naan breads with the garlic butter. Garnish with the chopped cilantro .
Ingredients
Directions
1.In a small bowl , combine the yeast, sugar, and water and let sit for 10 minutes, the top of the mixture should become slightly foamy and bubbly.
2. In a large bowl place flour and salt and combine. Gently add the yeast mixture and bring together using circular motions. Slowly add in the yoghurt and continue bringing all together until the dough begins to form.
3. On a floured surface knead the dough for about 5 minutes, add some extra flour to the dough if needed. Place the dough in an slightly oiled bowl and cover with a damp tea towel. Leave to rise, at least one hour.
4. Remove the dough from the bowl and divide into 8 equal parts. Knead the dough and roll into 1/4 inch ovals.
5. Add about a tsp of olive oil to a paper towel and coat a cast iron skillet with the oil. Place the skillet on high heat and after about a minute turn the heat down to low.
6. Place the first naan on the skillet and cook about 1-2 minutes on each side, or until the sides puff up and start to brown. Before you cook the next naan lightly coat the skillet again with the oil using the paper towel.
7. For the garlic butter firstly finely chop the garlic. Place the butter in a small saucepan over medium heat. Once the butter starts to sizzle add in the garlic. Lower the heat and cook for 10 minutes.
8. Using a pastry brush coat the surface of the naan breads with the garlic butter. Garnish with the chopped cilantro .