Indian Naan - Garlic Butter Naan

Ingredients

• 4 cups All-purpose flour
• 1/2 tsp Baking powder
• 2 tsp Active dry yeast
• 1 tbsp Sugar
• 1/2 cup Warm water
• 2 large Eggs
• 1/2 cup Greek yogurt
• 2 tbsp Vegetable oil (or butter )
• 3/4 tsp Salt
• 4 tbsp Butter or ghee (for brushing (optional))
• 4 tbsp Unsalted Butter or Ghee (soft room temperature )
• 4 - 8 large Garlic cloves (grated)
• 2 tbsp Cilantro, or other toppings (optional)

Instructions

1. 1

   Yeast mixture - In a small bowl, combine the warm water, eggs, sugar, and yeast. Let it sit for about 5-10 minutes or until it becomes frothy.

2. 2

   Dry ingredients - Combine the flour, salt, and baking powder in a large mixing bowl. Add the yogurt, vegetable oil, and the yeast mixture. Mix everything to form a dough.

3. 3

   Knead the dough on a floured surface for about 5-10 minutes or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

4. 4

   Preheat a skillet, a griddle, or a cast-iron skillet over medium-high heat.

5. 5

   Divide the dough into 16 equal portions. Roll each portion into a ball, then flatten it into an oval or teardrop shape, about 1/4 inch thick.

6. 6

   Cook - Place the flattened dough onto the hot skillet or griddle. Cook for about 1-2 minutes or until bubbles form on the surface. Flip the naan and cook for another 1-2 minutes or until lightly browned and cooked through. Brush with butter or ghee before removing it from the pan.

7. 7

   Garlic butter - Combine the soft butter, grated garlic, and chopped cilantro until smooth. Before you remove the naan from the skillet, brush it with garlic butter. You can also sprinkle black sesame or nigella seeds on top for extra flavor.

8. 8

   Store - Remove from the pan and store wrapped between layers of a clean kitchen cloth. Serve the naan warm, as a side dish, or with your favorite Indian curry.