Photo by Keller + Keller Photography
Naan with ghee, garlic, and cilantro.
Ingredients
- Bread: 3-3/4 cups flour
- Bread: 1 teaspoon baking soda
- Bread: 1/2 teaspoon salt
- Bread: 1-3/4 cups plain yogurt, at room temperature
- Topping: 1/2 cup finely chopped cilantro
- Topping: 4 garlic cloves, finely chopped
- Topping: 2 tablespoons ghee, at room temperature
Directions
- Combine flour, baking soda, and salt in mixing bowl and whisk until well combined.
- Add the yogurt and mix until a dough begins to form.
- Turn dough out onto a floured work surface and knead gently for 2 to 3 minutes.
- Return to bowl, cover with a towel, and leave to rise at room temperature for 1 to 2 hours.
- Divide dough into eight pieces.
- Roll each piece into a circle about 1/8 - inch thick.
- Prepare topping: Combine the cilantro, garlic, and ghee in a bowl and mix into a paste.
- Preheat the broiler.
- Warm a cast-iron skillet over medium heat.
- When it’s hot enough that a drop of water bounces when flicked on the pan, lay one of the dough disks in the skillet.
- Don’t move it for the next 30 to 60 seconds.
- When the naan has puffed up in parts and the bottom has begun to brown (1 to 3 minutes), transfer skillet to the oven and broil until top is golden brown.
- Remove skillet from oven.
- Flip naan onto a plate and rub the top with a portion of topping.
- Set skillet back on stovetop and cook the next flatbread.
- Learn more about growing garlic in Using Healthful, Pungent Garlic.
