Garlic Naan
Ingredients
- 500 gWheat flour (sifted)
- 125 gyogurt Indian (at room temperature)
- 20 gFresh baker's yeast
- 150 mlMineral water (lukewarm)
- 1 tspWhite sugar
- 1 tspGray sea salt
- 50 gghee (melted)
- 4 pcGarlic (very finely minced)
- 0.5 pcFresh cilantro (chopped)
- 1 tspNigella seeds (whole)
Method
A soft, elastic flatbread dotted with golden-brown bubbles. Minced garlic infuses the warm ghee for a bold flavor that perfectly complements saucy dishes.
- 1
In a bowl, dissolve the fresh baker's yeast with warm mineral water and white sugar. Let rest until a foam forms on the surface.
- 2
Mix the wheat flour with the grey sea salt. Stir in the Indian yogurt and the yeast mixture. Knead until the dough is smooth and pulls away from the sides. The dough should be supple, not sticky.
- 3
Cover with a damp cloth and let double in size in a warm place. The dough should be puffy and airy.
- 4
Finely chop the garlic. Chop the fresh coriander. Melt the ghee over low heat without letting it smoke.
- 5
Divide the dough into balls. Roll out thinly. Sprinkle with garlic, coriander, and nigella seeds, then press with the rolling pin. Cook in a very hot pan: the dough should blister immediately. Flip when the bottom is marked with brown spots.
Frequently asked questions
How do you get this dish right?
- The pan must be smoking hot to sear the dough instantly and create the bubbles.
- As soon as they come off the heat, brush generously with ghee to lock in moisture and keep them soft.
How long does this dish keep?
Store in a clean cloth. Reheat for a few seconds in a dry pan to restore elasticity.
