Though restaurant naan is typically cooked within the intense heat of the tandoor oven, you’ll achieve this homemade version employing a hot forged iron skillet. When cooked at the right temperature, the naan will develop blistered bubbles with a stunning golden-black char. Reward yourself for employment well done by sopping it in copious amounts of curry.
½ cup warm water
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
For the Garlic Butter:
¼ cup butter
2 cloves garlic, minced
¼ cup plain yogurt
2 cups bread flour, or more as required
1 teaspoon kosher salt
¼ cup chopped cilantro (Optional)
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Steps to Make It
Combine water, sugar, and yeast during a bowl. Let stand until yeast softens and forms a creamy foam, about quarter-hour .
In the meantime, heat butter during a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove spread from heat and put aside until able to use.
Add yogurt, bread flour, salt, and 1 tablespoon of the spread to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls faraway from the edges of the bowl, adding more water or flour as required . Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
Place dough during a large bowl. Coat with a couple of more drizzles of spread . Cover and let rise until doubled in volume, about 2 hours.
Punch down dough and switch out onto the counter. Shape into a rough rectangle and dig 6 pieces. Roll each bit into a ball and lightly dust with flour. Cover with wrapping and proof until slightly puffy, 15 to twenty minutes.
Roll each bit into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to stick .
Preheat a forged iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on rock bottom are charred, 2 to three minutes more.
Brush naan with more spread before serving.