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. —FrancesRen
Ingredients
- Naan
-
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
Directions
-
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.
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Serve warm with your favorite Indian dish.
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