Garlic Naan

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Ca. 10 min.

   Kokkens note: Ensure the water is warm (around 40-45°C) but not hot, to activate the yeast without killing it.

2. 2

   Add the all-purpose flour, salt, plain yogurt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.

   Ca. 2 min.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

   Ca. 7 min.

   Kokkens note: If the dough is too sticky, add a little extra flour, one tablespoon at a time.

4. 4

   Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A warm oven (turned off) or a sunny spot on the counter works well for rising dough.

5. 5

   While the dough is rising, prepare the garlic butter by combining the melted unsalted butter and minced garlic in a small bowl. Set aside.

   Ca. 2 min.

6. 6

   Once the dough has risen, gently punch it down and divide it into 8 equal portions. Roll each portion into a smooth ball.

   Ca. 3 min.

7. 7

   On a lightly floured surface, roll each dough ball into an oval or tear-drop shape, about 6-8 inches long and 1/8 inch thick.

   Ca. 5 min.

   Kokkens note: Don't worry about perfect shapes; rustic naan looks great.

8. 8

   Preheat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. You can also preheat your oven to its highest setting with a pizza stone or baking steel inside.

   Ca. 5 min.

   Kokkens note: For best results, the pan or oven needs to be very hot to cook the naan quickly and achieve a puffy texture.

9. 9

   Cook one naan at a time. Place a rolled naan into the hot skillet or onto the pizza stone/baking steel. Cook for 1-2 minutes per side, until bubbles form and the naan is golden brown with some charred spots.

   Ca. 8 min.

   Kokkens note: If cooking in a skillet, you can lightly brush one side with water before placing it down to create steam, which helps it puff up.

10. 10

    As each naan finishes cooking, immediately brush generously with the prepared garlic butter. Sprinkle with fresh cilantro, if using.

    Ca. 1 min.

11. 11

    Stack the cooked naan on a plate and cover with a clean kitchen towel to keep them warm and soft until serving.