Naan
Fluffy Indian flatbread made from yeasted yogurt dough, cooked on a scorching hot grill pan until charred and golden, then generously brushed with butter.
Ingredients
- wheat flour350 g
- plain yogurt150 g
- dry yeast7 g
- butter40 g
- garlic2 cloves
- cilantro10 g
- salt1 to taste
- sugar1 tsp
- warm water120 ml
Instructions
Dissolve the sugar and yeast in warm water (120 ml), stir, and let sit for 10 minutes until the mixture turns frothy.
In a large bowl, combine the flour and salt, add the yogurt and yeast mixture, and knead into a soft, slightly sticky dough for 8-10 minutes.
Shape the dough into a ball, cover with a damp towel, and let it rise in a warm place for 1 hour, until doubled in size.
Punch down the dough and divide it into 6 equal balls; on a floured surface, roll each one out into an oval about 5 mm thick.
Heat a dry grill pan (or a cast-iron skillet) over high heat until it just starts to smoke.
Place the naan on the hot pan and cook for 1-2 minutes, until bubbles form on top, then flip and cook for another 2-3 minutes until charred and golden underneath.
As soon as the naan is done, brush both sides with melted butter.
If desired, melt the remaining butter with minced garlic and cilantro, and drizzle this mixture over the naan before serving.
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