Garlic and Cilantro Butter Naan

A supple, elastic dough that puffs up upon contact with heat, marked by charred smoky bubbles. Melted ghee penetrates the airy crumb for a glossy, silky finish.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 396
• Protein: 9 g
• Carbs: 64 g
• Fat: 11 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 83.3 g yogurt Indian ( at room temperature )
• 100 ml Mineral water ( lukewarm )
• 13.3 g Fresh baker's yeast ( crumbled )
• 0.7 tsp White sugar
• 0.7 tsp Gray sea salt
• 33.3 g ghee ( melted )
• 1.3 piece Garlic ( very finely minced )
• 6.7 g Fresh cilantro ( chopped )

Instructions

1. Yeast activation

   In a bowl, dissolve the fresh yeast with white sugar and lukewarm mineral water. Let it sit for 10 minutes until a foam appears on the surface.

2. Kneading the dough

   Mix the wheat flour and grey sea salt. Incorporate the Indian yogurt and the yeast mixture. Knead until the dough becomes smooth, elastic, and no longer sticks to your fingers.

3. First proofing

   Place the dough ball in an oiled bowl, cover with a damp cloth. Let it rest in a warm place until the dough doubles in size.

4. Shaping

   Deflate the dough with a punch. Divide into 6 equal portions. Roll out each ball into thin discs about 3 to 4 millimeters thick.

5. High heat cooking

   Heat a dry pan until smoking hot. Place a naan inside. When large bubbles form and the bottom is spotted brown, flip it. The surface should be seared but remain supple.

6. Butter finishing

   Mix the melted ghee with minced garlic and chopped fresh cilantro. Generously brush each naan right out of the pan so the fat soaks into the dough.

Chef's tips

• The pan must be extremely hot, almost smoking, to create the thermal shock needed for puffing.
• Do not overwork the dough after the first rise, or you risk popping the air bubbles.

Storage

Wrap them in a clean cloth to keep them soft. Reheat for 30 seconds in a pan or toaster.