Pain naan facile, moelleux et tendre

Ingrédients

• 2 cups (250g) all-purpose flour
• 1/2 cup (120g) Greek yogurt, room temperature
• 1/2 cup (120ml) warm water
• 2 tbsp (28g) melted butter
• 1 tsp (6g) sugar
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) salt
• 3 tbsp (42g) melted butter
• 2 cloves garlic, finely minced
• 1 tbsp fresh cilantro, chopped

Préparation

1. 1

   In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and salt.

2. 2

   Create a well in the center of the dry ingredients and pour in the Greek yogurt, warm water, and melted butter.

3. 3

   Stir with a spoon until a shaggy dough forms.

4. 4

   Turn the dough onto a floured surface and knead for 3–5 minutes until smooth and tacky but not sticking to fingers.

5. 5

   Cover the dough with a damp cloth and let it rest for 30 minutes to relax the gluten.

6. 6

   Divide the rested dough into 8 equal portions and roll them into smooth balls.

7. 7

   Using a rolling pin, flatten each ball into an oval shape, roughly 6 inches long and 3-5mm thick.

8. 8

   Heat a cast iron skillet over medium-high heat until very hot; do not add oil.

9. 9

   Lay one piece of dough into the pan and cook for about 1 minute until bubbles form and the bottom is charred with golden-brown spots.

10. 10

    Flip the naan and cook for another 30–60 seconds.

11. 11

    Remove from the pan and immediately brush the surface with the garlic butter glaze (melted butter, minced garlic, and chopped cilantro).

12. 12

    Stack the cooked naan on a plate and cover with a clean kitchen towel to keep them soft.