Naan is a leavened bread hugely popular in South Asia. In India, it’s one bread that’s always on the menu 😅 Though restaurant naan is usually cooked in the intense heat of the tandoor oven, you can pull off this homemade version using a hot cast iron skillet.
|1½ tsp Instant Yeast|
|1 tsp Sugar|
|⅔ cup Warm Water|
|3½ cup Plain Flour|
|1½ tsp Salt|
|½ cup Plain Yogurt (Natural or Greek)|
|⅓ cup Warm Milk|
|¼ cup Cooking Oil|
|5 cloves Garlic|
|2 stalks Coriander|
|2 tbsp Butter (melted)|
- Mix the yeast, sugar and warm water in a small bowl and leave for 10 mins.
- Put the plain flour in a mixing bowl and add in the salt, plain yogurt, warm milk, cooking oil and yeast mixture into the flour and mix well by hand, or in a mixer for about 10 minutes until it has combined well into a smooth dough.
- Place dough in a lightly oiled bowl then cover and leave it at room temperature for 1 hour, or until the dough has risen to double size.
- Remove dough from the bowl and knead to remove the air, then roll into a long sausage and cut into 8 even pieces, cover again and rest for 10mins.
- Press or roll each piece into a thin circle/oval, then place on lightly floured baking paper and leave to rest again for 15 mins, under a damp towel.
- In a small bowl, mix the melted butter, garlic and coriander together.
- Cook each naan on an ungreased pan (medium heat), then add some garlic butter onto the naan and turn over after about 2 mins or when big bubbles appear. (*You can add more garlic butter on the other side if you want to).
- Keep the naan warm in a cloth-lined basket before serving.