Name: Garlic Naan with Coriander Butter
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 cups All-purpose flour; 1 cup Warm water (110°F); 1 tsp Active dry yeast; 1 tsp Granulated sugar; 0.25 cup Plain Greek yogurt; 2 tbsp Olive oil; 1 tsp Sea salt; 4 tbsp Unsalted butter; 3 cloves Garlic, minced; 2 tbsp Fresh coriander (cilantro), chopped

"Indulge in these pillowy-soft flatbreads infused with aromatic garlic and finished with a luxurious herb-flecked butter. Perfectly chewy with those iconic golden bubbles, this naan is the ultimate companion to your favorite curries and stews."

1 Ingredients

Qty	Item
3 cups 375 g	All-purpose flour
1 cup 240 ml	Warm water (110°F)
1 tsp 4 g	Active dry yeast
1 tsp 4 g	Granulated sugar
0.25 cup 60 g	Plain Greek yogurt
2 tbsp 30 ml	Olive oil
1 tsp 6 g	Sea salt
4 tbsp 56 g	Unsalted butter
3 cloves 9 g	Garlic, minced
2 tbsp 5 g	Fresh coriander (cilantro), chopped

2 Instructions

In a large bowl, whisk together the warm water, sugar, and active dry yeast; let it sit for 10 minutes until a foamy bloom develops.

Stir in the Greek yogurt, olive oil, salt, and 2 cups of the flour. Gradually add the remaining flour until a soft, slightly tacky dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Lightly grease a clean bowl, place the dough inside, and cover with a damp cloth. Allow it to rise in a warm spot for 60-90 minutes, or until doubled in volume.

While the dough rises, prepare the topping by melting the butter in a small saucepan over low heat. Stir in the minced garlic and chopped coriander, then remove from heat to let the flavors infuse.

Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into an oval shape about 1/4 inch thick.

Heat a heavy-bottomed cast iron skillet over medium-high heat. Do not grease the pan.

Place one naan in the hot pan and cook for 1-2 minutes until large bubbles form on the surface and the bottom is charred. Flip and cook for another 30-60 seconds.

Remove the hot naan from the skillet and immediately brush generously with the garlic coriander butter. Repeat with the remaining dough portions.

Stack the buttered naan and wrap them in a clean kitchen towel to keep them warm and soft until serving.

·
Use a cast iron skillet for the most authentic char and flavor.
·
Ensure your water is between 105°F and 115°F; too cold won't activate the yeast, and too hot will kill it.
·
Don't over-flour the dough while kneading; it should remain slightly tacky for the softest results.
·
Brush the garlic butter on immediately while the bread is piping hot so it absorbs deep into the pores.

? Frequently Asked Questions

Can I make this naan without yeast?

Yes, you can substitute the yeast with 1.5 teaspoons of baking powder and 0.5 teaspoon of baking soda, though the texture will be slightly less airy.

How do I keep the naan soft for later?

Wrap the finished naan in aluminum foil and store in a zip-top bag. Reheat in a dry pan or for a few seconds in the microwave.

Can I use whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour, but the naan will be denser and less fluffy.

What can I use instead of Greek yogurt?

You can substitute Greek yogurt with sour cream or full-fat buttermilk for a similar tangy flavor and tender crumb.

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