I love naan with everything, a version of this traditional flat bread is served in every Indian house. This version has a bit of a kick to it with minced garlic and onion incorporated into the dough. The naan in this picture just came out of the oven, the bread will flatten very quickly so don’t expect the final product to look like this. This recipe yields 12 pieces of naan.
4 cups flour
1 teaspoon baking powder
1 teaspoon sea salt
1 packet dry yeast
1 teaspoon sugar
1/2 cup warm water
11/2 cups plain low-fat yogurt
1 tablespoon garlic, minced
1 tablespoon onion, minced
1/4 cup melted butter or ghee
Allow the yeast to bloom or activate in the warn water.
Sift together the flour, baking powder and salt.
Stir in the yogurt, garlic, onion and yest mixture. Mix the ingredients together until it is well incorporated.
Knead the dough for 5 minutes on a floured surface until you reach an elastic state and the dough is soft to the touch.
Form the dough into a large ball and place in an oiled bowl, covered with a moist towel. Allow the dough to rest in a dark and warm spot and rise for an hour.
Divide the dough into 12 equal pieces.
Heat griddle or pan to medium-high heat and also turn your broiler on and place a clean rack at the top spot in the oven.
Roll each piece of dough out to 10 inches diameter and the thickness should not exceed 1/4 inch. You will cook each piece immediately after rolling so do not roll them all out at once.
Add butter or ghee to the pan and cook on each side for 2 minutes until it is golden brown. The bread will puff up and pieces of the bread will brown.
It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
Transfer each piece of bread to the top each with a pair of long thongs and allow it to cook for a minute or two until the entire piece of naan has puffed up and looks like a balloon.
Remove the naan from the oven and brush with melted butter or ghee.
Complete this process with the remaining dough.
If you are not serving the naan right away, wrap it up and refrigerate. When reheating, brush with a little water to keep the bread moist and pliable.