Parmesan Naan

Instructions

1. 1

   In a large mixing bowl, combine flour, salt, and baking powder. Add yogurt and mix until a soft dough forms.

   Tip: The dough should be slightly sticky but manageable; add a little water if too dry.

2. 2

   Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.

   Tip: Don't overwork the dough or the naan will become tough.

3. 3

   Divide the dough into 8 equal portions and shape each into a ball. Let rest for 10 minutes covered with a damp cloth.

   Tip: Resting allows the gluten to relax, making the dough easier to flatten.

4. 4

   Heat olive oil in a large skillet or cast iron pan over medium-high heat.

   Tip: The pan should be hot enough that a small piece of dough sizzles immediately.

5. 5

   Roll each ball into an oval or round shape about 5mm thick. Working in batches, cook each naan for 2-3 minutes per side until golden and puffed.

   Tip: Don't move the naan too early; let it develop a nice colour before flipping.

6. 6

   While the naan cooks, mix melted butter with minced garlic in a small bowl.

   Tip: Prepare this while waiting for the first batch to cook.

7. 7

   As each naan finishes cooking, brush generously with the garlic butter and sprinkle with grated Parmesan, fresh parsley, and black pepper.

   Tip: Apply toppings while the naan is still warm so they adhere better.

8. 8

   Transfer the finished naan to a serving plate and serve warm alongside your favourite curry, dip, or meal.

   Tip: Keep cooked naan covered with foil to maintain warmth if making multiple batches.