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Author Notes: I feel the necessity to continue with this awesome recipe to go with my last post, the flavorful Ghee. And with the stubbornness of being healthy, I sneak in some whole-wheat flour. The verdict? Whole-wheat rules. —FrancesRenHuang
Makes 6 naans
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 tablespoon salt
- a pinches of baking soda
- 2 tablespoons of oil
- 2 1/2 tablespoons yogurt
- 3/4 cup lukewarm water
- extra all-purpose flour for rolling
Garlic and Cilantro Ghee
- 2 tablespoons ghee, room temperature
- 1 handful cilantro, chopped
- 1 medium garlic cloves, chopped finely
- Dissolve active dry yeast in lukewarm water and sugar and let it sit for 10 minutes, until the mixture becomes frothy.
- In another bowl, add flour, salt and baking soda; mix well.
- Drizzle the oil and yogurt into the flour mix; with hands, mix until dough becomes crumbly.
- Add the foamy yeast mixture, kneading into soft dough. *If dough is sticking to the fingers, add tbsp of flour at a time, until dough is smooth and collectively forms into a ball, 2~3 minutes.
- Cover the dough and keep in warm place for 3~4 hours, until double in volume.
- Pre-heat oven to 500 degrees with pizza stone, at least 30 minutes before baking.
- In the meantime mix together the garlic and cilantro ghee and set aside for brushing.
- Generously flour the work service, rolling pin, and your hands. Roll out the dough onto work service and knead for 2~3 minutes; roll the dough into a snake-like shape and equally divide the dough into six parts.
- With a rolling pin, roll each individual dough into an 8-inch oval shape. Dust with more flour if needed to.
- Bake until air bubbles rise, and dough puffs up, around 5~7 minutes.
- Brush generously with garlic and cilantro ghee and cut into 4 pieces.
- Serve warm with your favorite Indian dish.