Ingredients
- 4 cups (500g) All-purpose flour
- 2 teaspoons active-dry Yeast
- 3/4 cup (185g) Plain yogurt
- 2 tablespoons Vegetable oil
- 1½ teaspoons Salt
- 1 teaspoon Sugar
- 1/4 cup (60ml) warm water
- 3/4 cup (180ml) Warm milk
- 8 cloves minced Garlic
- 3-4 tablespoons Butter for brushing
- Coriander for garnish
Method
- In a bowl, combine the yeast, sugar, and water. Let sit until foamy, about 10 minutes. Meanwhile, whisk the flour and salt together in a large bowl.
- Add yeast mixture to the flour, then add warm milk, oil and yogurt. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 4-5 minutes. Transfer the dough to a large, lightly oiled bowl and cover with a damp kitchen towel or clean film. Let rise for 1 hour at room temperature, until doubled in size.
- Meanwhile minced the garlic and roughly chop the coriander.
- punch down the dough and turn out onto the counter. Shape into a ball and divide into 12 equal-sized pieces. Roll each piece into a ball.
- Heat a large, heavy bottomed skillet over medium heat. Roll each ball into 1/4-inch (1/2cm) thick. Sprinkle some minced garlic and chopped coriander, lightly press. Cook until large bubbles form on the surface, about 1-2 minutes. Flip, press gently, and cook until bubbles on the bottom are charred, 1 to 2 minutes more.
- Brush naan with butter, stack on a plate and cover with a towel to keep warm as you cook the remaining pieces.
