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A traditional Indian flatbread and one of the best-known types of naan, butter garlic naan is prepared much the same as regular naan. Flour, water, yeast, salt, sugar, and yogurt or curd are needed to make the dough. The yogurt or curd is added because it relaxes gluten, making for a soft and supple flatbread. The dough is shaped into a teardrop or an oval and baked traditionally in the tandoor oven. When prepared at home, it is oven-baked or fried in a tawa (a wide pan). When baked, it is brushed with a mixture of melted ghee and chopped garlic, which will occasionally also include chopped cilantro.
PREP 25min
COOK 35min
RESTING 1h
READY IN 2h
4.8
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The following recipe shows how to prepare a classic butter garlic naan. As with regular naan, the recipe is pretty much the same, except here, the dough is enriched with yogurt, which relaxes gluten, making for a more soft and supple dough. The baked naans should be brushed with melted ghee and garlic and kept warm to stay tender until consumption.
2 tsp (7g) instant yeast
120 ml (½ cup) warm water
300 g (2 ½ cups) all-purpose bread flour - plus extra for dusting
1 tsp (5g) sugar (caster or superfine)
½ tsp baking powder
1 tsp (5g) salt
150 ml (½ cup + 2 tbsp) natural yogurt
FOR BRUSHING
75 g (5 tbsp) melted ghee
1 tsp salt
2 cloves minced garlic
2 tsp dried cilantro - or 4 tsp finely chopped fresh cilantro, optional
Add the yeast to a bowl with warm water, stir to dissolve, and let it sit for 5 minutes until bubbles form on the surface.
In the bowl of a stand mixer, combine the flour, sugar, baking powder, salt, the yeast-water mixture, and yogurt. Fit the stand mixer with a dough hook and mix ingredients in the bowl until they've come together. Then, continue kneading with the stand mixer for 10 minutes, to get a sticky dough.
Oil a bowl, place the dough inside the bowl, cover with cling film or damp cloth, and let it rise for 60-90 minutes. It should double in size.
Lightly flour your work area. Divide the dough into 6 equal parts, dust each with flour, and roll them out into teardrop shapes, about 18cm (7 inches) long and 12cm (4.7 inches) wide at the broadest point.
Set your oven to the lowest temperature to keep the naan bread warm later on.
Place a large frying pan (non-stick or seasoned cast iron) over high heat until hot. Moisten one side of each naan bread (with water, so it sticks better to the pan), then cook each naan bread for about 3 minutes until it puffs up, and flip and cook for another 3 minutes to develop golden spots. For darker spots, cook longer (note: this may cause the pan to smoke, requiring cleaning between naans).
Mix the melted ghee, salt, garlic, and dried cilantro (optional) in a small bowl to get the mixture for brushing the naans.
After cooking each naan, place it on a baking tray and brush generously with a mixture of ghee and garlic. Cover with foil and keep warm in the oven.
Repeat the process for each naan, stacking them and re-covering with foil to keep them soft.
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