Homemade Naan Recipe with Garlic and Cilantro

By garciamoss

Ingredients

• For topping:
• 1 tablespoon dry active yeast
• 1/3 cup warm water
• 1 tablespoon sugar
• 2 cups whole wheat flour
• 2 cups all-purpose flour + 2 tablespoons for rolling
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 3/4 greek yogurt
• 3 tablespoons melted butter
• 1 tablespoon garlic powder
• 4 cloves garlic (or 4 tablespoons crushed garlic)
• 2 tablespoons cilantro

Details

Adapted from organicauthority.com

Preparation

Step 1

1. Combine the yeast, warm water and sugar together in a spouted measuring cup. Whisk with a fork and let the yeast activate for 10 minutes.
2. Add both flours, baking powder, baking soda, garlic powder and salt to a large mixing bowl. Add the yogurt and warm milk to the frothy yeast mixture and mix well. Add the wet mixture to the dry mixture and stir until completely combined.
3. Knead the dough with your hands for another minute or so. It will be sticky so add flour to your hands if necessary. Form into a ball and place the dough in a large mixing bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
4. The dough should almost double in size. Sprinkle a pinch of flour on a clean work surface and divide the dough into 10 small balls.
5. Heat a cast-iron skillet over medium-high heat and make sure you have a small bowl of melted butter on hand.
6. Flour a rolling pin and roll out 1 ball of dough into an oval. Using a pastry brush if you have one or a spoon, coat both sides of the flat oval with melted butter. Carefully transfer to the hot skillet and cook for 90 seconds. Using a spatula gently poke the naan so air bubbles appear. After 90 seconds flip the naan and cook for another 2 minutes. Remove to a plate and repeat this process until you have used all the dough.
7. Using a garlic press, crush the garlic cloves and spread evenly over the naan breads. Then sprinkle the chopped cilantro and serve immediately. Once cooled to room temperature you can freeze the naan in plastic bags for up to two months.