by Austin Carter
New Recipe
Course: Side Dish Cuisine: Indian Prep Time:20minutes Cook Time:25minutes Additional Time:2hours 15minutes Total Time:3hours Calories: 230kcal Author: Austin Carter Servings: 12
– Large mixing bowl – Glass measuring cup –Whisk – Plastic Wrap – Cast Iron Skillet – Rolling Pin – Pastry Brush – Towel-lined bowl
– 1 teaspoon active dry yeast – 2 tablespoons sugar – 1/4 cup water at room temperature – 4 cups all-purpose flour plus more for dusting – 1 teaspoon baking soda – 1 teaspoon baking powder – 1/2 cup full-fat plain yogurt
– 3/4 cup whole milk at room temperature – Cooking oil for the bowl – 3 tablespoons minced garlic – 1 stick melted unsalted butter – Kosher salt
1. Combine yeast, sugar, and water in a glass measuring cup; let sit for 10 minutes. 2. Mix flour, baking soda, and baking powder in a large bowl. 3. Whisk yeast mixture with yogurt and milk, then stir into dry ingredients.
4. Knead dough until smooth and soft, place in an oiled bowl, cover with plastic wrap, and let rise for 2 hours. 5. Turn dough onto a floured surface, knead briefly, and divide into 12 portions. 6. Roll each portion into a 1/4-inch-thick oval.
7. Heat cast-iron skillet over moderately high heat, press minced garlic into the dough, brush with melted butter, and cook each naan for about 1 minute until puffy. 8. Flip, cover, and cook for another minute; brush with butter, sprinkle with salt, and keep warm in a towel-lined bowl..