Prep Time: 10 minutes
Cook Time: 30 minutes
Note: All ingredients in blue is available at alcoeats.com
|Dried instant yeast||1 tsp|
|All-purpose flour (plain flour)||1 1/2 – 2 cups|
|Warm water||3/4 cup|
|Salted butter||1/2 cup|
|Dried garlic flakes||2 tsp|
|Dried cilantro||2 tsp|
To Make The Dough (STAND MIXER METHOD)
Set your stand mixer up with a dough hook.
Place the flour, yeast, salt, and sugar into the bowl of your stand mixer and mix on low to combine.
Pour in the water and oil and mix on low for 10 minutes until you have an elastic dough.
Cover the bowl with cling film and leave it to rise for 20 minutes.
To Make Dough (BY HAND METHOD)
In a large mixing bowl, combine the flour, yeast, sugar, and salt.
Add the water and oil, then use a fork or butter knife to combine all the ingredients, once you have a raggy-looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.
Empty the dough on a floured board and knead the dough for 15 minutes.
Place in a bowl, cover with cling wrap, and leave for 20 minutes.
To Form and Cook The Dough
Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.
Place one ball on a floured board and use your hands or a rolling pin to form the naan bread into oval/teardrop shapes (ensure they will fit in your skillet/griddle). (see note 4)
Put a heavy skillet/griddle over high heat and allow it to get searingly hot.
Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.
Flip the bread and cook for a further 1-2 minutes.
Remove to a plate and drizzle with the garlic butter.
Cover with foil and keep in a low oven whilst you prepare the other bread.
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