Cold-Fermented Roasted Garlic Naan

Method

1. Warm the milk to lukewarm. In a bowl mix the flour, yeast, sugar and salt, then add the yogurt, milk and melted ghee and stir into a sticky dough. Knead for 6 min: lift the dough, slap it on the counter and fold it over itself, until it is smooth, stretchy and slightly tacky. Resist adding much flour; a wetter dough gives a lighter naan.

   Add in this stepMilk 110 mlBread flour (strong flour) 250 gInstant dry yeast ½ tspSugar 1 tspSalt 1 tspGreek yogurt 100 gGhee (for the dough) 2 tsp

2. Shape into a ball, place in a lightly oiled container with a lid and refrigerate for 12 to 24 hours. The slow, cold rise develops a deeper, slightly tangy flavor and big bubbles.

3. The next day, take the dough out and leave it, still covered, at room temperature for 1 h, until it has puffed and no longer feels cold.

4. Meanwhile make the garlic confit: put the peeled whole cloves and the confit ghee in a 14 cm small pot so the garlic is nearly covered. Cook over low heat for 18 min, with only tiny bubbles around the garlic, until the cloves are pale gold and soft enough to crush with a spoon. Do not let them turn dark brown, or they become bitter.

   Add in this stepWhole garlic cloves (for the confit) 10Ghee (for the confit) 60 g

   low heat

5. Lift the cloves out, mash them to a paste with a fork and stir them back into the warm ghee with the cilantro and a pinch of flaky salt. Divide the dough into 4 pieces, shape into balls, cover and rest for 15 min.

   Add in this stepFresh cilantro, chopped 2 tbspFlaky sea salt 1 pinch

6. Put an oven rack in the top position, about 10 cm below the heating element. Switch the oven to grill (broil) at 270°C or its highest setting and preheat for 15 min.

   oven

7. With oiled hands, stretch each ball over the backs of your hands into a teardrop about 22 cm long, thin in the middle with a slightly thicker rim. Lay it on the counter, scatter over the minced garlic and nigella seeds and press them in. Flip it and brush the plain side with water.

   Add in this stepGarlic cloves, minced (for the top) 2Nigella seeds (kalonji) ½ tsp

8. Heat an oven-safe 26 cm cast-iron pan over high heat until it just starts to smoke. Lay one naan wet side down and cook for 1 min, until the underside is spotted brown and bubbles appear. Slide the pan under the grill for 1 min 30 sec, until the bubbles puff and char in spots. Brush with the garlic confit ghee, sprinkle with flaky salt and repeat until all 4 naans are done.

   Add in this stepFlaky sea salt 1 pinch

   high heat