Yield 8 - 10 pieces
Dough
• 1 teaspoon yeast
• 1 teaspoon sugar
• ¼ cup milk, warmed to 110ยบ F
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 egg, slightly beaten
• 1/3 cup yogurt
• 2 tablespoons ghee or vegetable oil
Topping
• ¼ cup ghee
• 1 tablespoon minced garlic
• 2 tablespoons finely chopped fresh cilantro/coriander
Add yeast, sugar and milk to a bowl. Stir and set aside for 5 - 10 minutes to activate yeast. Add flour, salt, egg, yogurt and ghee or oil to yeast mixture. Knead for 5 minutes until dough is smooth and silky.
Brush a large bowl with oil and transfer dough to the bowl. Cover with plastic wrap or a kitchen towel. Let it rest for 2 - 3 hours. This allows the yeast to ferment and makes the dough rise to double its size. You can also refrigerate the dough for a day at this point.
Meanwhile, make the topping. Warm the ghee in a small saucepan over medium heat. Add minced garlic and cilantro. Remove from the heat and let it steep for 10 - 15 minutes.
Divide the dough into 8 - 10 balls. Let them rise again for ½ an hour. Set the metal rack in the oven 5 - 6 inches below the heating element. Preheat oven to broiler at high temperature.
Roll out each ball into 6 - 7 inch circles. Transfer 2 - 3 circles at a time onto a baking sheet. Place them under the broiler. Broil until bread puffs up and acquires a few golden spots. It takes about ½ - 1 minute. Carefully using the spatula, turn the bread and cook for another 1 - 1 ½ minutes. Remove bread from the oven and baste with topping. Transfer naans to a platter and cover them with foil or a clean kitchen towel. Proceed with the remaining dough. Serve warm with any curry with gravy or with soup.
For more memorable recipes and tablescapes, please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.
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