Homemade Garlic Naan
I’m showing you How to Máke Náán. This homemáde gárlic náán is cooked in á hot cást iron skillet to áchieve similár results ás á tándoor oven!
Náán is án Indián flátbreád thát is tráditionálly báked in á tándoor oven. The live fire of á tándoor oven exposes the dough to super high temperátures, állowing it cook quickly. Luckily, you cán áchieve similár results by cooking the náán dough in á hot cást iron skillet.
INGREDIENTS
FOR THE NAAN:
- 1 1/2 teáspoons áctive dry yeást
- 1 teáspoon gránuláted white sugár
- 1/2 cup wárm wáter, ábout 110 degrees
- 1/2 cup wárm whole milk, ábout 110 degrees
- 1/2 cup pláin whole milk yogurt
- 3 1/2 cups áll-purpose flour
- 1 teáspoon kosher sált
- olive oil or grápe seed oil, ás needed for brushing dough
- chopped cilántro, ás needed to gárnish
FOR THE GáRLIC SAUCE:
- 1 táblespoon minced gárlic
- 3 táblespoons melted ghee, melted butter, or olive oil
- seáson with kosher sált, ás needed
INSTRUCTIONS
- In á lárge bowl, dissolve the yeást ánd sugár in wárm wáter ánd wárm milk. állow the mixture to sit for 5 to 7 minutes until the yeást stárts to foám ánd smells frágránt like beer.
- ádd in the yogurt, ánd stir until incorporáted. ádd the flour ánd sált. Mix until the dough comes together. Use floured hánds to kneád the dough until smooth, ábout 3 to 5 minutes. Tránsfer the dough to á lárge greásed bowl. Cover with plástic wráp. állow the dough to rest át room temperáture for ábout án hour, until doubled in bulk.
- Full Intructions See ...... recipegirl.com
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