Garlic Naan Makes 12
60ml warm water, 1 tbs sugar, 1 sachet (7g) active dry yeast, 180ml warm milk, 190g plain yogurt, 500g plain flour, 1 tsp salt, 110g melted butter, 4 cloves minced garlic, fresh coriander
In a small bowl, combine the yeast, sugar, and water and let sit until very foamy, about 10 minutes. Meanwhile, whisk the flour and salt together in a large bowl and create a well in the centre.
Whisk in the warm milk and plain yogurt into the yeast mixture until well-combined. Pour into the well in the dry ingredients. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes. Transfer the dough to a large, lightly oiled bowl and cover loosely with a damp tea towel. Let rise at room temperature until doubled in size, about 1 hour.
Turn the dough out onto a floured surface. Knead briefly into a sausage shape and cut the dough into 12 equal-sized pieces. Roll each piece into a ball.
Heat a large, heavy bottomed frying pan over medium heat. Roll each dough ball out until it is about 1/4 inch thick. Brush the dough lightly with butter and place dry side onto a very hot frying pan. Cook until large bubbles form on the surface, about 2 minutes. Flip the dough and cook the other side until golden, about 1-2 more minutes. Stack the cooked flat bread on a plate and cover with a tea towel to keep warm as you cook the rest.
When all the naans are cooked, add the minced garlic to the remaining melted butter. Loosely cover and microwave for 15 – 20 seconds. Brush the warm naan with the garlic butter (scooping out some of the garlic to sit on top) and sprinkle generously with coriander. Serve warm. Delicious!
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