naan-bread

Ingredients

• 1/4 c. warm water
• 2 tsp. granulated sugar
• 1 1/2 tsp. active dry yeast, or instant (rapid rise)
• 3/4 c. warm milk
• 3/4 c. plain Greek yogurt, or natural plain yogurt
• 1/4 c. vegetable oil, plus 2 tablespoons extra for cooking
• 4 cups plain flour plus extra for dusting
• 1 tsp. baking powder
• 1 tsp. salt

Directions

bread

• combine 1/4 c. warm water, 2 tsp. sugar and 1.5 tsp. yeast
• let sit for 5-10 minutes or until the mixture begins to bubble on top
• add in 0.75 c. milk, 0.75 c. yogurt, 0.25 c. oil, 4 c. flour, 1 tsp. baking powder and 1 tsp. salt.
• mix until the dough comes together with your hands.

knead + rest

• turn dough out onto lightly floured surface.
• use floured hands to knead the dough until smooth, about 3 to 5 minutes.
• lightly grease the same mixing bowl with a small spray of cooking oil.
• transfer dough to the bowl and cover with plastic wrap.
• let rest at room temperature for about an hour until doubled in size.

cook

• when ready to cook, divide the dough into 10 equal pieces.
• roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. repeat with remaining dough.
• heat a large cast iron skillet over medium-high heat. grease skillet all over with 1/2 tsp. of the extra oil.

while naan:

• place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes.
• while cooking, brush the top with a little oil.
• flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
• remove from the skillet and wrap in a clean kitchen towel.

topping

• combine melted butter and minced garlic together in a bowl. brush each naan with the garlic butter and top with the fresh herb of your choosing.

• pair with butter chicken