Soft Naan Bread
, 1 h 30 min, Makes 10 naan
Pillowy Indian flatbread leavened with yeast and yogurt, cooked in a skillet until spotted and golden, finished with garlic butter.
| prepPreheat a large cast iron skillet over medium-high heat. | ||||||
| 60 ml warm water | Bloom yeast 5–10 min until bubbly | Knead on floured surface 3–5 min until smooth | Rest in oiled bowl, covered, 1 hr until doubled | Divide into 10 balls, roll into 6-inch ovals | Cook in skillet 1–2 min per side until spotted | Brush with garlic butter & herb |
| 2 teaspoons granulated sugar | ||||||
| 1 1/2 teaspoons active dry yeast | ||||||
| 180 ml warm milk | Mix in milk, yogurt, oil, flour, baking powder & salt | |||||
| 180 g plain Greek yogurt | ||||||
| 60 ml vegetable oil | ||||||
| 560 g plain flour (plus extra for dusting) | ||||||
| 1 teaspoon baking powder | ||||||
| 1 teaspoon salt | ||||||
| 30 ml vegetable oil (for cooking) | ||||||
| 60 g butter, melted (optional) | ||||||
| 2 cloves garlic, minced | ||||||
| 1 teaspoon fresh chopped cilantro or parsley | ||||||
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