Garlic Butter Naan

Name: Garlic Butter Naan
Ingredients: 5 Flour; 1 Salt; 3 Sunflower oil; 250 ml Water (lukewarm); 50 ml Whole milk, at room temperature; 30 g Baker's yeast; 4 Greek yogurt, at room temperature; 3 Butter; 2 Garlic cloves, finely chopped; 0.25 Nigella seeds; 3 Coriander, finely chopped

Soft and fluffy Indian flatbread, enriched with garlic, coriander, and a touch of nigella seeds. Recipe by Paulami Joshi. Makes 10 pieces.

Ingredients

5Flour

1Salt

3Sunflower oil

250mlWater (lukewarm)

50mlWhole milk, at room temperature

30gBaker's yeast

4Greek yogurt, at room temperature

3Butter

2Garlic cloves, finely chopped

0.25Nigella seeds

3Coriander, finely chopped

Preparation

Mix 250 ml lukewarm water with the crumbled baker's yeast or regular yeast and sugar.
Add the milk, Greek yogurt, and 1 teaspoon of oil and mix well.
Add the flour and salt and knead for 8 minutes into a cohesive dough. If the dough is too sticky, add a little extra flour.
Shape the dough into a smooth ball and let it rise for 60-90 minutes in a greased bowl covered with a tea towel.
Melt the butter with the garlic and coriander in a saucepan over low heat. Meanwhile, also heat a (cast iron) pan over medium heat.
Grease your hands with some oil, briefly knead the dough, and divide it into 10 equal portions.
Roll a ball of dough on an oiled surface into an oval about 15 centimeters long and 7 centimeters wide and sprinkle with some nigella seeds.
Bake the naan in the hot (cast iron) pan for 6-9 minutes on both sides until golden brown and cooked through. Brush immediately after baking with the garlic-coriander butter. Remove from the pan and keep warm under a tea towel. Repeat with the remaining dough.