Garlic Naan

Hey Guys and Girls! 

Naan - a beautiful bread that many people have come to love! I went through numerous recipes for Naans, with yeast, without yeast, with eggs, without eggs, with yoghurt without yoghurt, and finally I came across this one. AussieGriller Naan Bread's recipe has got so many compliments, so I figured this is the best recipe for me to test. And this recipe is the BEST! I did tweak the recipe slightly because initially I didn't have enough yoghurt, but the recipe worked just as good. Also, I added more flour because the dough was far to sticky. This recipe also makes 6 Long naans, so here goes!

Ingredients:

• 340g Plain Flour + 1 Cup* Plain Flour Extra
• 190ml Lukewarm Water
• 2 1/2 Tablespoons Olive Oil
• 2/3 Cup Yoghurt**
• 1 Teaspoon Sugar
• 7 grams Yeast Sachet
• 1 tsp Salt
• 6 Tablespoons Butter/Meadowlea
• 3 Cloves of Garlic, finely sliced/diced
• Some Coriander

* This depends on how sticky your dough is when kneading
** Because I had very little Yoghurt, I did 135g (1/3 Cup + Half 1/3 cup) Yoghurt and then 40ml (Half 1/3 Cup) of Milk, and it worked well, as you can see in my below picture. 

Method:

1. Melt the butter in a microwave safe bowl and then submerge the garlic and coriander. Set aside for when you're cooking the Naan. 
2. Mix the sugar and yeast together with the water. Set aside for 5 - 10 minutes to activate.
3. Sift the plain flour into a large bowl and add the salt.
4. Once the yeast is activated, whisk in the Yoghurt and Olive Oil.
5. Make a well in the centre of the Flour mixture, and slowly using your hand or a spoon, mix until all the flour is combined. At this stage the mixture will be really sticky.
6. Add the extra flour, 1/2 at a time, and knead until the dough is no longer sticky and becomes elastic (roughly 10 Minutes). ***
7. Oil a bowl and place the round dough and cover with Cling/Plastic Wrap. Set aside in a warm place for 2 Hours to rise. ****
8. Once the prooving stage is done, the dough is ready to be rolled. Punch the dough to release the air and split the dough into 6 equal balls. 
9. Heat a Tawa on high and then lightly oil the plate.
10. Place 1 dough ball in between 2 sheets of Baking Paper and then roll out to a thin tear shape. Do this for all the dough balls.
11. Once the tawa is hot enough, place the rolled Naan onto it and cook till it bubbles, and then turn and cook on the other side.
12. Once the naan is cooked, brush on the butter mixture and set aside to cool ever so slightly.
13. Do this for all the Naans and serve!

***I used roughly 1 cup, maybe more for my dough to become elastic, so it depends on how your dough is at that time. It is a mere estimate of 1 cup, so don't be dependant on that. Just add as much is needed. 

****I place any dough that needs to rise, in my Microwave. The Microwave is off, but because its a compartment where hardly any air drafts can come, this allows the dough to activate quicker. A special thanks goes to Laura Vitale for this awesome tip!

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You can tell how fluffy the naans are, and the garlic butter mixture just exerts the aroma's of garlic which is just beautiful! SO until next time...

Thanks for Reading, 

Lusciously Decadent Writer :)