Butter Naan/Garlic Naan

Ingredients (11)

• plain flour2 cup
• lukewarm milk0.25 cup
• warm water
• instant dry yeast1 tsp
• sugar1 tsp
• salt1 tsp
• oil1 tbsp
• butter
• butter4 tbsp
• garlic3 clove
• fresh coriander leaves2 tbsp

Method

1. 1

   Warm the milk to 42–43°C (105–110°F).

2. 2

   Add the sugar and stir until dissolved.

3. 3

   Add the yeast and mix gently.

4. 4

   Allow it to stand for 5–10 minutes until frothy.

5. 5

   In a large bowl, combine the plain flour and salt.

6. 6

   Add the oil and activated yeast mixture.

7. 7

   Gradually add the warm water and mix to form a soft, slightly sticky dough.

8. 8

   Knead for 8–10 minutes until smooth and elastic.

9. 9

   Lightly oil the dough and the bowl.

10. 10

    Cover with a damp cloth or cling film.

11. 11

    Allow the dough to rise for 1–1½ hours, or until doubled in size.

12. 12

    If using the yoghurt method (without yeast), rest the dough for 2 hours.

13. 13

    Divide the dough into 8 equal portions.

14. 14

    Roll each portion into a ball.

15. 15

    Dust lightly with flour.

16. 16

    Roll or stretch into an oval or teardrop shape about 5 mm thick.

17. 17

    Mix the melted butter, chopped garlic and coriander leaves.

18. 18

    Brush this mixture over the rolled naan and gently press it into the dough.

19. 19

    Heat a cast-iron tawa until very hot.

20. 20

    Lightly wet one side of the naan with water.

21. 21

    Place the wet side down on the hot tawa so it sticks to the surface.

22. 22

    Cook until bubbles appear on the surface.

23. 23

    Turn the tawa upside down over an open flame (or grill the top using a kitchen torch or oven grill) until charred spots appear.

24. 24

    Remove carefully using a spatula.

25. 25

    Brush generously with melted butter while still hot.

26. 26

    Preheat the oven to its highest temperature (250–290°C if possible).

27. 27

    Bake the naan for 6–7 minutes until puffed and lightly browned.

28. 28

    Brush immediately with melted butter.