Homemade Garlic Naan

I’m showing you How to Máke Náán.  This homemáde gárlic náán is cooked in á hot cást iron skillet to áchieve similár results ás á tándoor oven!

Náán is án Indián flátbreád thát is tráditionálly báked in á tándoor oven. The live fire of á tándoor oven exposes the dough to super high temperátures, állowing it cook quickly. Luckily, you cán áchieve similár results by cooking the náán dough in á hot cást iron skillet.  

INGREDIENTS

FOR THE NAAN:

• 1 1/2 teáspoons áctive dry yeást
• 1 teáspoon gránuláted white sugár
• 1/2 cup wárm wáter, ábout 110 degrees
• 1/2 cup wárm whole milk, ábout 110 degrees
• 1/2 cup pláin whole milk yogurt
• 3 1/2 cups áll-purpose flour
• 1 teáspoon kosher sált
• olive oil or grápe seed oil, ás needed for brushing dough
• chopped cilántro, ás needed to gárnish

FOR THE GáRLIC SAUCE:

• 1 táblespoon minced gárlic
• 3 táblespoons melted ghee, melted butter, or olive oil
• seáson with kosher sált, ás needed

INSTRUCTIONS

1. In á lárge bowl, dissolve the yeást ánd sugár in wárm wáter ánd wárm milk. állow the mixture to sit for 5 to 7 minutes until the yeást stárts to foám ánd smells frágránt like beer.
2. ádd in the yogurt, ánd stir until incorporáted. ádd the flour ánd sált. Mix until the dough comes together. Use floured hánds to kneád the dough until smooth, ábout 3 to 5 minutes. Tránsfer the dough to á lárge greásed bowl. Cover with plástic wráp. állow the dough to rest át room temperáture for ábout án hour, until doubled in bulk.
3. Full Intructions See ...... recipegirl.com

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