Garlic Naan Bread
This is the second part of my Chicken Tikka Masala and Garlic Naan saga; I hope you enjoyed both recipes. Time to make some bread! Disclaimer: this recipe is not authentic, it’s just super delicious. This Naan is wonderfully soft and elastic, and I honestly could not get enough of it.
- 1/4 cup lukewarm warm water
- 1 1/2 teaspoons dry active yeasts
- 1 teaspoon sugar
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1 tablespoon sunflower or any vegetable oil, some extra for greasing hands
- 2 cups all-purpose flour, plus a little more for dusting
- 1/2 teaspoon salt
- 1/2 stick butter, melted, for brushing
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- Mix water, yeast, and sugar in a medium bowl. Leave for 5 minutes until the mixture is bubbly. Whisk in the milk, yogurt, oil, and salt, then gradually add the flour. Gently knead the dough with your hands for one minute just to make sure everything is incorporated. The dough will be wet and sticky so you can grease hands with some oil. Cover the bowl and leave the dough rise for 1 hour or until it doubles in size.
- Dust the work surface with some flour. Divide the dough into 6 equal balls and place them on a work surface. Cover them with a kitchen towel and let rest for 10 minutes.
- Meanwhile, preheat the dry skillet over medium-high heat. Then mix the butter, garlic, and cilantro in a small bowl, set aside.
- Stretch each piece of dough with your hands into an oval shape, approximately 1/4 inch thick. Fry each naan on a dry skillet until slightly golden on both sides, about 1 to 2 minutes per side.
- Brush each naan with garlic butter and keep them covered with the towel until ready to serve.