Ghee and Cilantro 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)
- 1 pcFresh cilantro (chopped)
Method
An elastic dough that blisters under high heat, revealing brown bubbles and a pillowy crumb. Melted ghee provides a rich sheen while fresh cilantro awakens the senses.
- 1
Dissolve the fresh baker's yeast in lukewarm mineral water with the sugar. Let it rest for 10 minutes until an active foam forms on the surface.
- 2
Mix the wheat flour, salt, Indian yogurt, and yeast mixture. Knead until the dough pulls away from the sides and becomes smooth and supple to the touch.
- 3
Cover with a damp cloth and let double in size in a warm place. The dough should be puffed and full of air.
- 4
Divide the dough into 8 balls. Roll out each ball into an oval about 5 mm thick.
- 5
Heat a dry skillet until smoking hot. Place the naan in. When large bubbles form and the bottom is marked with brown spots, flip for 30 seconds.
- 6
Remove the naan and immediately brush with melted ghee. Sprinkle with chopped cilantro so the aromas infuse into the hot fat.
Frequently asked questions
How do you get this dish right?
- The skillet must be extremely hot, almost smoking, to create the thermal shock needed for the bubbles.
- Do not overwork the dough after the rise, or you will collapse the air pockets.
- If the dough sticks too much to your hands, lightly oil them instead of adding too much flour.
How long does this dish keep?
Store in a clean cloth to retain moisture. Reheat for 30 seconds in a skillet or toaster.
