Soft Indian bread topped with fresh garlic and cilantro, brushed with melted butter. Pan-cooked for a crispy outside and tender inside.
Ingredients
- 500 g Type 55 all-purpose flour
- 150 g Plain yogurt
- 100 ml Warm water
- 1 piece Active dry yeast
- 1 tsp Granulated sugar
- 1 tsp Fine salt
- 2 tbsp Vegetable oil
- 4 cloves Garlic
- 1 bunch Fresh cilantro
- 80 g Unsalted butter
Method
- Dissolve the yeast in the warm water with the sugar. Let sit in a warm place until the mixture becomes foamy on the surface, a sign that the yeast is active.
- In a large bowl, sift together the flour and salt. Make a well in the center and pour in the yogurt, oil, and yeast mixture. Knead by hand until the dough is smooth, soft, and not sticky.
- Form into a ball, place in a lightly oiled bowl, and cover with a damp cloth. Let rise in a warm place until the dough doubles in volume.
- Meanwhile, peel and finely chop the garlic. Finely chop the cilantro leaves. Gently melt the butter and stir in the chopped garlic and cilantro. Set aside at room temperature.
- Punch down the dough by pressing firmly with your fist. Divide it into equal-sized balls. Cover and let rest briefly to relax the gluten.
- On a very lightly floured surface, roll out each ball into an oval or teardrop shape, fairly thin but not translucent.
- Heat a cast-iron skillet or crepe pan over high heat until smoking hot. Place a naan in the pan and cook until bubbles swell on the surface and the underside is browned with blackened spots.
- Flip the naan and cook the other side in the same way. As soon as it comes out of the pan, brush generously with the garlic and cilantro butter. Serve immediately while hot.
Nutrition
Per serving
- Energy
- 708.7 kcal
- Protein
- 15.23 g
- Carbohydrate
- 95.57 g
- Fat
- 28.55 g
- Fibre
- 4.67 g
- Calcium
- 85.56 mg
- Iron
- 1.3 mg
- Magnesium
- 35.38 mg
