Garlic Naan

Method

1. Warm the milk until lukewarm: it should feel only slightly warm on your wrist, because milk that is too hot kills the yeast. In a large bowl mix the flour, yeast, sugar, salt and baking powder. Add the yogurt, milk and oil and stir with a spoon until no dry flour remains and you have a soft, shaggy dough.

   Add in this stepMilk, lukewarm 90 mlAll-purpose flour 250 gInstant dry yeast 1 tspSugar 1 tspSalt 1 tspBaking powder ½ tspPlain yogurt (full-fat) 80 gCooking oil 1 tbsp

2. Tip the dough onto the counter and knead for 7 min, pushing it away with the heel of your hand and folding it back. It is ready when it is smooth, soft and springs back slowly when poked. If it sticks badly, dust with 1 tsp flour at a time; it should stay slightly tacky.

3. Rub a few drops of oil over the dough, return it to the bowl, cover with plastic wrap and leave in a warm place for 1 h, until doubled in size. A floured finger poked in should leave a hole that fills back slowly.

4. Meanwhile, peel and finely chop the garlic. Put the ghee and half the garlic in a 14 cm small pan and warm over low heat for 2 min, just until the garlic smells fragrant and is barely golden, then take off the heat. Keep the rest of the raw garlic and the cilantro for the dough.

   Add in this stepGarlic cloves 3Ghee (or butter) 40 g

   low heat

5. Press the dough down gently and divide it into 4 equal pieces. Roll each into a smooth ball, cover with a damp cloth and let rest for 10 min; relaxed dough is much easier to stretch.

6. On a lightly floured surface, roll each ball into a teardrop or oval about 20 cm long and 4–5 mm thick. Scatter over a little of the raw garlic and cilantro and press it in with the rolling pin so it sticks. Turn the naan over and brush the plain side lightly with water.

   Add in this stepGarlic cloves 3Fresh cilantro (coriander leaves), chopped 2 tbsp

7. Heat a heavy 26 cm frying pan (cast iron is best) with no oil over medium-high heat for 3 min. It is hot enough when a drop of water sizzles and disappears within 2 seconds.

   medium-high heat

8. Cook the 4 naans one at a time: lay a naan wet side down in the pan and cook over medium-high heat for 1 min 30 sec, until big bubbles puff up on top and the underside has brown spots. Flip with tongs and cook the garlic side for 1 min, until speckled golden. Brush immediately with the garlic ghee and wrap in a clean kitchen towel to keep soft while you cook the rest.

   medium-high heat