Garlic Naan

Photo: Mansi Desai

Ingredients

4 cups of fresh all-purpose flour

1 cup to 2 of yogurt (a little sour is preferred)

2 tablespoons of melted ghee at room temperature

1 tablespoon of sugar

1 teaspoon of salt

Olive oil - for brushing the naans

finely chopped garlic cloves - according to taste

finely chopped cilantro - to garnish

Yeast mixture

inch a small cup, take 2 tablespoons of warm water, add a pinch of sugar, and

Preparation

In a large bowl, sift together the flour and salt; add the sugar and ghee slowly to this mixture, followed by the yeast water. Mix by gradually adding the yogurt. Add and mix until the dough starts to leave the sides of the bowl and comes together in solid lump. You can use a little water to make the dough, but only if needed.

Transfer the dough to a lightly greased surface, oil your hands and knead it for 7-8 minutes. Cover it with a damp cloth, and let it rest and rise for at least 2-3 hours.

Preheat the oven to 425 F. When you are ready to bake the Naans, take the dough out and knead for another 5 minutes to soften it. Divide the dough into lemon sized rounds. On a cutting-board or counter-top, dust a little bit of flour, and roll out each ball into a big round with 1/4 to 1/2 inch thickness.

Roll out all your Naans and place them on a greased or parchment-paper lined baking tray for baking. Brush them all lightly with melted ghee or olive oil. Then evenly sprinkle the finely chopped garlic on each piece, pressing it gently into the dough so it doesn't fall off.