These were perfect-light, fluffy and delicious.
They are quite easy to make, no real skills needed, just follow the recipe.
I don't have a tandoor oven, how they would traditionally be cooked, but this stove top method worked just fine.
If you are not going to eat them all in one sitting, don't garlic butter them all. Leave the ones not eaten the same day unbuttered, and store them in a zip lock bag for 2 days, 4 days if you refrigerate them.
Serve with Indian curries. You can also use them as wraps.
Once you've made these, you will make them again and again.
1/4 cup warm water
2 teaspoons caster sugar
1 1/2 teaspoons active dry yeast or instant
3/4 cup warm milk
3/4 cup plain Greek yogurt or natural plain yogurt
1/4 cup vegetable oil plus 2 tablespoons extra for cooking
2 cloves garlic minced
560g plain flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon salt
Garlic Butter Topping:
3 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon fresh chopped cilantro or parsley, optional
Combine the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.
Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes. Only add flour if it's too sticky.
Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large round or oval (or whatever shape you get), roll them about 3mm thick. Repeat with remaining dough.
Heat a large frying pan over medium-high heat. Brush oil into frying pan with some of the extra extra oil.
Place one piece of the naan on the oiled hot pan and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
For the garlic butter: Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.
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