Description
Filled with gooey cheese, this garlic naan bread is ideal to snack on its own or serve beside tandoori chicken.
Ingredients
Scale
- 1 1/3 cup (10.6oz) warm milk
- 2 tsp sugar
- 1 tbs active dry yeast
- 4 cups (17 oz) all purpose flour
- 1/2 cup yogurt, room temperature
- 1/4 cup ghee or melted butter
- 1 tsp salt
- 2 cups shredded mozzarella
- 10 garlic cloves, finely minced
- 2 tbs butter, melted
- Cilantro, chopped (optional)
Instructions
- In a bowl, combine the milk and sugar. Gently stir in the yeast. Let sit for 15 minutes.
- Add the flour, yogurt, ghee and salt. Using a wooden spatula, mix until flour is well incorporated. It will be extremely wet and sticky.
- Swirl some oil on and around the bowl. Use your hands and bring the dough together especially the bottom so that the dough doesn’t stick to the bowl. Cover with a clean cloth and let rise in a warm, draft free area for 1 1/2 – 2 hours or until double in size.
- Turn the dough onto a floured surface. Gently punch the air out. Knead it briefly and shape it into a log. Divide and shape the dough into 8 balls and place them on a lightly floured baking sheet. Cover with a clean cloth and let them rest for 30 minutes.
- Take each ball and place it on a lightly floured surface. Lightly flour the dough and rolling pin. Flatten each dough and place 3-4 tablespoons of cheese. Pull the edges and seal the dough.
- Gently shape it into a ball, and using a rolling pin, flatten and shape the ball into a teardrop shape. The thickness you’re looking at is about 1/4? or a little less. Take heed this time when rolling it as dough may tear. Pick up the dough on one end and let the other end dangle downwards. Let gravity help you stretch the naan a little more. If it doesn’t budge or shrinks back, let it rest and try again a few minutes later.
- Set the naan back on the surface. Sprinkle some garlic on the dough and use the rolling pin to gently press the garlic into the dough. Spread the top with melted butter.
- Heat a cast iron pan over medium high heat until very hot – almost smoking. Gently place the naan on the pan (no oil needed). Cook for 1 1/2 – 2 1/2 minutes or until bottom has browned (almost charred). Flip and cook the second side for 1 – 1 1/2 minutes or until beautifully browned or charred.
- Brush more melted butter after if you wish. To keep naan warm, place them stacked on a towel lined basket or plate.
- If you like your naan thinner, roll it to 1/8? thick and you’ll need a bigger pan. Alternatively, divide the dough to 16 balls instead of 8. Thickness is just a matter of preference.
- You can make naan in the oven too. I’ve tried it but I find that it makes a stiffer naan. If using oven, place a baking sheet or stone in the oven and preheat to 500 F or your highest setting for at least 30 minutes. Bake naan for 3-4 minutes or until brown or charred.
- I’ve tried both the knead (less liquid) and no knead version. The difference in both naan is negligible. The only difference is the no knead dough requires more dusting of flour when rolling and shaping.
- You can freeze the naan for future consumption. To reheat naan, sprinkle water on it, wrap it in aluminum and toast or broil for 4-5 minutes or until hot. To reheat on a pan, heat each side on low for 2-4 minutes or until hot.
- Category: Bread