Homemade Garlic Butter Mini Naan
Makes 12 naan flatbreads
1/2 cup lukewarm water, plus more as needed
1 teaspoon granulated sugar
2 1/4 teaspoons or 1 (1/4-ounce package) active dry yeast
2 Tablespoons unsalted butter
1 medium garlic clove, finely grated on a microplane
2 cups unbleached all-purpose flour, plus more as needed
1/4 cup plain whole milk yogurt
1 teaspoon kosher salt
In the bowl of a stand mixer fitted with a dough hook, combine the water, sugar, and yeast. Let stand until the yeast blooms, about 15 minutes.
Meanwhile, heat the butter in a small skillet over medium heat. Stir in the garlic and remove from the heat.
Add the flour, yogurt, salt, and garlic butter to the yeast mixture and knead until smooth, about 5-7 minutes. (You can also make this by hand or in a bread machine.) Transfer the dough to a lightly floured work surface and shape into a ball. Lightly spray the inside of a large bowl with non-stick cooking spray. Place the dough in the bowl, loosely cover with a kitchen towel or plastic wrap and place in a draft-free space to rise until doubled in size, about 1 1/2-2 hours.
Transfer the dough to a lightly floured work surface. Gently deflate the dough and divide into 12 equal portions. Cover portions lightly with a kitchen towel and let rest for 20 minutes.
Using a lightly floured work surface with a rolling pin, roll each portion into an oval, approximately 1/8-inch thick.
Heat a 12-inch cast iron skillet over medium heat. Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more. Transfer naan to a platter and serve while warm. Leftovers can be stored at room temperature for up to 3 days or tightly wrapped and frozen for up to three months. Enjoy!
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