Skillet Garlic Naan with Yogurt Dough

What you need

• 120 ml (1/2 cup) lukewarm water
• 80 ml (1/3 cup) lukewarm milk
• 1 tsp sugar
• 2 tsp active dry yeast
• 375 g (3 cups) all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1/2 tsp baking powder
• 80 g (1/3 cup) plain full-fat yogurt
• 2 tbsp neutral oil, plus extra for the bowl and pan
• 4 tbsp ghee, or melted butter
• 4 cloves garlic, finely minced
• 2 tbsp cilantro, finely chopped
• flaky sea salt, for serving

Method

Restated from the original video

1. 1

   Stir the lukewarm water, lukewarm milk, sugar and yeast together in a small jug. Leave until foamy on top, 5-10 min.

2. 2

   In a large bowl, mix the flour, salt and baking powder.

3. 3

   Add the yeast mixture, yogurt and oil to the flour and mix into a soft, slightly sticky dough.

4. 4

   Knead on a lightly floured counter until smooth and springy, 5-6 min. Add flour only a spoonful at a time; the dough should stay soft.

5. 5

   Put the dough in an oiled bowl, cover and leave in a warm spot until doubled, 60-90 min.

6. 6

   Warm the ghee in a small pan over low heat, add the garlic and cook gently for 1 min without letting it brown. Stir in half the cilantro and set aside.

7. 7

   Press the air out of the dough and cut it into 6 equal pieces. Roll each into a ball, cover and rest for 10 min.

8. 8

   Set a heavy cast-iron skillet on a medium-high burner until very hot, 4-5 min, then wipe it with a thin film of oil.

9. 9

   On a floured counter, stretch or roll one ball into a teardrop about 5 mm (1/4 in) thick and 20 cm (8 in) long.

10. 10

    Lay the naan in the skillet and cook until large bubbles rise and the underside has dark golden patches, 1-2 min.

11. 11

    Flip and cook the second side until spotted brown and the naan is cooked through, 1 min.

12. 12

    Move the naan to a plate, brush generously with the garlic ghee and wrap in a clean cloth to stay soft.

13. 13

    Repeat with the remaining dough, wiping the skillet with a little oil between batches.

14. 14

    Serve warm, sprinkled with the rest of the cilantro and a little flaky salt.

Imported from andreasnotebook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.