Indian flatbread that is very simple to make and elevates any kind of Indian or spicy food.
Course: Appetizer, Side Dish
Cuisine: Asian, Indian
Servings: 15small naans
125mlgreek yoghurt1/2 cup, room temperature
250mlmilk1 cup, heated to 37C (98F)
2tbspgarlicchopped or grated
melted butterfor brushing
Make sure your yoghurt is at room temperature. Heat the milk to lukewarm, or in other words, to body temperature 37C (98F).
Mix the dry ingredients in a large bowl. Flour, sugar, dry yeast, salt and baking powder.
Add the greek yoghurt and mix.
Using a hand og stand mixer, mix in the lukewarm milk. You want the dough to slightly let go of the bowl. Sticky, but not greasy. Adjust with more milk if too dry and more flour if too sticky.
Place a damp towel over the bowl and keep it in a warm place to rise for 2 hours.
Clean your kitchen counter, dry it up and add flour to avoid sticking the dough to it. Grease your hands with canola oil or other neutral oil and knead the dough once more. Make small golf balls of them (I made 15), and start rolling them with a rolling pin. You want them thin, but not paper thin.
Add chopped garlic and cilantro on top of each naan. Slightly pressing them down into the dough.
Heat a non-stick skillet with no oil or butter, to medium heat. Add one or two naan breads to the pan. Wait a few minutes, carefully checking the underside of the naan occasionally. When they've gotten some parts of brown color and start to get firm, they are ready to be placed on a baking tray. Continue with the rest of the naan.
Get your oven in grill mode, around 200C (390F). Once hot, place the baking tray in the top of the oven and wait until it fluffs up and gets a nice brown color on some parts. This might go very quickly, so I suggest keeping a constant eye on them.
Brush them with melted butter and they are done!
Author: Stine Mari from Ginger with Spice
Find the recipe here: https://www.gingerwithspice.com/garlic-cilantro-naan/