Naan
This soft, pillowy naan is packed with the flavors of garlic and olive oil, making it the perfect accompaniment to your favorite dishes. Easy to prepare, it’s a must-try for bread lovers everywhere!
Ingredients
- ¼ cup warm milk (you may need a little more)
- ¾ tsp active yeast
- 1/8 tsp honey
- 2 cups all-purpose flour
- ½ cup whole milk plain Greek yogurt
- 2 tbsp olive oil
- 2 tsp grated garlic
- ¾ tsp salt
Directions
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Activate the Yeast:
- Heat the milk to 120°F on the stovetop over low heat, stirring constantly to avoid curdling.
- In a mixing bowl, combine ¼ cup of the warm milk, honey, and yeast. Stir gently and let it sit for about 15 minutes, or until the mixture becomes frothy and bubbly.
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Make the Dough:
- Using a dough hook attachment on a mixer, add the flour, yogurt, olive oil, grated garlic, and salt to the yeast mixture. Mix until the dough begins to pull away from the sides of the bowl.
- Transfer the dough to a clean surface and knead by hand for about 5 minutes until soft and elastic.
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Let It Rise:
- Place the dough in an ungreased bowl, cover it with a clean towel, and let it rest in a warm spot for 2–3 hours, or until it doubles in size.
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Prepare the Dough:
- Once risen, punch the dough three times to release air bubbles, then knead for another 5 minutes.
- Divide the dough into 8 equal balls.
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Shape the Naan:
- Lightly flour a clean surface and stretch each ball into an oval, about 5–6 inches long.
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Cook the Naan:
- Heat a griddle or skillet over medium-high heat until hot but not smoking.
- Place a piece of dough onto the ungreased pan. Once bubbles appear on the surface, flip using tongs.
- Continue flipping every 10–15 seconds until the naan is golden and cooked through.
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Finish and Serve:
- Drizzle each piece of cooked naan with olive oil immediately after removing it from the pan.
Enjoy this fresh, homemade naan as a side to curries, soups, or simply on its own!
