dinner · vegetarian
Skillet garlic naan
Soft, blistered naan from a wet yogurt dough, cooked in a very hot cast-iron pan and finished under the broiler, brushed with garlic butter.
- Time
- 120min
- Steps
- 6
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven, Cast-iron pan.
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Method
-
1
Mix the flour, yeast, sugar, salt and baking powder. Add the yogurt, water and oil and mix to a soft, sticky dough. Knead briefly with oiled hands.
-
2
Cover and rise until doubled, about 1.5 hours.
-
3
Heat a cast-iron pan over high heat and the broiler to high. Mix the melted butter with the garlic.
-
4
Divide the dough into 8. With oiled hands, stretch each into a teardrop about 5 mm thick.
-
5
Cook in the dry pan for 1-2 minutes until bubbles form and the base is spotted, then slide under the broiler for 1 minute to blister the top.
-
6
Brush with garlic butter and sprinkle with cilantro and flaky salt.