Dough 1/8 cup warm water 1/2 tbsp caster sugar 1 1/8 tsp dry yeast 1/3 cup warm milk 1/3 cup plain yogurt (pot set or greek) 2 cups all-purpose flour 1/2 tsp salt
Butter topping Melted butter, for brushing Minced garlic
method
In a measuring glass
combine the yeast, sugar, and water and let sit until very foamy, about
10 minutes.
Meanwhile, mix the flour and salt together in a large
bowl
Whisk warm milk and plain yogurt into
the yeast mixture until well-combined.
Pour into in the dry
ingredients. Stir until a dough is formed.
Turn out onto a
lightly-floured surface and knead until smooth, about 3-4 minutes.
Transfer the dough to a large, lightly oiled bowl and cover loosely with
a damp kitchen towel. Let rise at room temperature until doubled in
size, about 1 hour.
Turn the dough out onto a floured surface.
Knead briefly into a disc and cut the dough into 6 equal-sized pieces.
Roll each piece into a ball, then to a disk, approx 1-1/2cm thick.
Melt and mix butter and garlic in a separate bowl.
Heat a large, heavy bottomed pan over
medium heat. Add some butter and
garlic. Place one dough at a time, cooking until large bubbles form
on the surface of one side, then flip (like pancakes). Approx 4 minutes per naan.
As each naan is removed brush a mixture butter and garlic over the naan and sprinkle salt.