Photograph of the finished Garlic naan

India · Bánh naan bơ tỏi

Garlic naan

30 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 14.1 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 4.2 oz
  • Photograph of Fresh milk Fresh milk ⅓ cup
  • Photograph of Dry yeast Dry yeast 0.3 oz
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Ghee Ghee 1.4 oz
  • Photograph of Garlic Garlic 0.7 oz
  • Photograph of Coriander Coriander 0.4 oz

Method

  1. 1 Mix the dry yeast with warm fresh milk and sugar, and let it sit for 10 minutes until the yeast foams.
  2. 2 Mix the flour, salt, yogurt, and yeast mixture, and knead for 10 minutes until the dough is smooth and elastic.
  3. 3 Cover with a damp cloth and let the dough rise for 2 hours in a warm place until it doubles in size.
  4. 4 Divide the dough into small pieces, then roll them into long, teardrop-shaped pieces about 5 mm thick.
  5. 5 Place the pancake on a very hot cast iron pan and cook each side for 2 minutes until puffed up and slightly charred.
  6. 6 Spread ghee butter mixed with minced garlic and cilantro on the bread, and serve hot.

With an appliance

  • Oven 28 min

    Change step 5: Place the naan on the rack in the oven at 250 degrees for 5 minutes and rotate the tray after 3 minutes; the naan will rise evenly, without needing to be flipped, but will have fewer burnt spots and lack the cast iron pan flavor.

Start cooking