Garlic Naan

General

• This naan bread is made using a cooking-pan, so not in the oven.
• You need a clean kitchen towel for this.
• Time: 1 hr 50 mins (Idle Time: 1 hr 10 mins)
• Yields: 8-10 Naans. Serves: 5

Ingredients

• 1 packet of dried yeast (for up to 500 gram flour)
• 2 Cup All-Purpose Flour
• 1 and 1/3 Cup Wheat Flour (whole wheat flour) or use plain flower
• 2.5 tbsp Oil (1 tsp extra for coating the bowl)
• 1 Cup Water (lukewarm, so not boiling hot)
• 1/2 Cup Milk. You can also use yoghurt, if you want a softer naan.
• 1/2 tbsp Sugar
• 1 tsp Salt
• 1 tsp Garlic (paste, 1-2 garlic cloves grated, easiest if you mash it with the salt in the vijzel)

Possible toppings

• 4-5 Garlic (cloves, fine minced)
• 2 tsp Nigella Seeds (optional)
• Butter - Salted (melted, for brushing naan)
• 4-5 tbsp Cilantro (chopped, for garnish)

Directions

1. Lukewarm 1 cup water, add sugar and yeast. The mixture must be luke warm, body temperature or slightly above. Over 43 degrees, the yeast wil die. It will also die if you put the salt in at this stage, so don't.
2. Let it sit until foamy (about 10 minutes.)
3. Add lukewarm milk, wheat flour, garlic paste, all purpose flour (all but leaving 1/4 cup), oil, salt over bloomed yeast.
4. Mix all ingredients. Add 1 tbsp remaining flour at a time until dough comes together.
5. Knead the dough briefly, just for 1-2 minutes in the bowl. Dough will be little wet. If feels too wet or sticky, add 1/2 tbsp flour more at a time. Dough should not be very dry.
6. Coat the bowl with 1 tsp oil, add dough and coat in oil.
7. Cover with plastic wrap and then with clean kitchen towel. Leave to rise at warm place (room temperature is fine) until double in size. (1-2 hrs)
8. Have a look at the photo's to see how it looks after about 1.5 hrs. Punch down the dough and transfer to work surface. (flour dusted board)
9. Heat an iron skillet or heavy-bottom pan.
10. Microwave and melt the butter in a microwave safe bowl for 15 secs, add chopped garlic and set aside. Divide dough into 8-10 equal parts.
11. Roll each dough to an oval shape (or round if you prefer). See photos. If your hands or your work surface become sticky, dust with flour.
12. Optional: Spread 1/4 tsp nigeella seeds on boards, place naan on top and gently roll once.
13. Place one rolled naan on heated pan and let it cook for 1-2 minutes or until yeast action shows tiny bubbles all over the naan.
14. Flip the naan, place it on direct gas flame until slight charred and cooked on other side (just 10-15 secs max). Always keep a tongs/spatula handy to lift or flip the naan.
15. While you bake the next naan, keep the other rolled naans covered with kitchen towel.

Pictures