Herb Naan

Instructions

1. 1

   Combine flour, salt, and instant yeast in a large mixing bowl. Make a well in the centre and pour in the warm water and yogurt.

   Tip: Use warm water between 40-45°C to activate the yeast without killing it.

2. 2

   Mix everything together with your hands until a shaggy dough forms. Add olive oil gradually while kneading for 8-10 minutes until the dough becomes smooth and elastic.

   Tip: The dough should be soft but not sticky; add flour or water as needed.

3. 3

   Shape the dough into a ball and place it in an oiled bowl. Cover with a damp cloth and let it rise in a warm place for 1.5 hours until doubled in size.

   Tip: A warm kitchen corner or turned-off oven works well for rising.

4. 4

   Divide the risen dough into 4 equal portions and shape each into a smooth ball. Cover and let rest for 15 minutes.

   Tip: This second rest makes the dough easier to stretch.

5. 5

   Heat a cast-iron skillet or tawa over medium-high heat. Meanwhile, blend melted butter with minced garlic.

   Tip: A very hot surface gives naan the characteristic charred spots.

6. 6

   Working with one dough ball at a time, gently stretch and flatten it into a teardrop or oval shape about 8mm thick. You can use your hands or a rolling pin.

   Tip: Avoid overworking the dough as it will spring back; let it rest briefly if needed.

7. 7

   Place a stretched naan onto the hot skillet. Cook for 2-3 minutes until large bubbles form on the surface, then flip and cook the other side for another 2 minutes until light golden brown spots appear.

   Tip: Use tongs or a spatula to flip gently to avoid deflating the naan.

8. 8

   Transfer the cooked naan to a plate and immediately brush generously with garlic butter. Sprinkle with fresh cilantro, mint, nigella seeds, and crushed kasuri methi.

   Tip: Apply herbs and spices while the naan is still hot so they adhere properly.