Garlic Naan Pull-Apart Bread

Method

1. Make the dough exactly like naan: mix the flour, yeast, sugar and salt in a bowl, add the yogurt, lukewarm milk and oil and stir until no dry flour remains. Knead on the counter for 7 min, until smooth, soft and slightly tacky.

   Add in this stepAll-purpose flour 250 gInstant dry yeast 1 tspSugar 1 tspSalt 1 tspPlain yogurt (full-fat) 80 gMilk, lukewarm 90 mlCooking oil 1 tbsp

2. Put the dough back in the bowl, cover and leave in a warm place for 1 h, until doubled in size.

3. Put the butter and garlic in a 14 cm small pan and warm over low heat for 2 min, until fragrant and only barely golden. Take off the heat and stir in half the cilantro.

   Add in this stepButter 50 gGarlic cloves, minced 6Fresh cilantro, chopped 1 tbsp

   low heat

4. For the dip, mix the Greek yogurt, mint, cumin, lemon juice and salt, then keep it in the fridge until serving.

   Add in this stepGreek yogurt (for the dip) 120 gFresh mint, finely chopped 2 tbspGround cumin 1 pinchLemon juice 1 tspSalt (for the dip) 1 pinch

5. Press the dough down and divide it into 16 equal pieces, each about the size of a walnut. Flatten each piece in your palm, put a cube of mozzarella in the middle and pinch the dough tightly around it into a ball, seam underneath.

   Add in this stepMozzarella block, in 1.5 cm cubes 60 g

6. Brush a 18 cm round cake pan or oven-safe pan with a little of the garlic butter. Roll each ball in the garlic butter and pack them into the pan, seam side down, touching each other. Sprinkle with the nigella seeds, cover loosely and let rise for 20 min, until puffy. Meanwhile preheat the oven to 200 °C.

   Add in this stepNigella seeds (or sesame seeds) ½ tsp

7. Bake in the oven at 200°C for 20 min, until deep golden on top, the cheese bubbles between the balls and the middle ball springs back when pressed. If the top browns too fast, cover loosely with foil for the last few minutes.

   oven

8. Brush straight away with the remaining garlic butter, scatter over the rest of the cilantro and let cool for 5 minutes. Serve in the pan and pull the balls apart, dipping them into the mint yogurt.

   Add in this stepFresh cilantro, chopped 1 tbsp