Categories: bread
Ingredients
- 1 cup warm water
- 2 tablespoons honey
- 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
- 3 1/2 cups all-purpose flour (or 2 cups white whole wheat flour + 1 1/2 cups all-purpose flour)
- 1/4 cup plain yogurt
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 egg
- 1/4 cup (4 tablespoons) butter
- 3 cloves garlic, minced
- (optional topping: chopped fresh cilantro)
Directions
- Stir together warm water and honey until the honey has dissolved.
- Add the water mixture to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
- Turn the mixer onto low speed, and add gradually flour, yogurt, salt, baking powder, and egg. Increase speed to medium-low, and continue mixing the dough for 2-3 minutes, or until the dough is smooth. (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.)
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by the sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
- Meanwhile, heat the butter in a small saute pan over medium heat until melted. Add garlic and cook for 1-2 minutes until fragrant. Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter behind. Set aside.
- Once the dough is ready, transfer it to a floured work surface. Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval, or whatever shape it takes) until the dough is a little less than 1/4-inch thick. Brush dough lightly with the garlic-infused butter on both sides.
- Heat a large cast-iron skillet or heavy saute pan over medium-high heat. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden. Then transfer the naan to a separate plate, and cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.
- Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out. Serve sprinkled with fresh cilantro, if desired.