Garlic Naan Bread

Brushed with melted Garlic Butter and sprinkled with coriander… what can I say.
A blistering hot cast iron pan is the closest thing you can use to a tandoori oven. You have to stay close to the pan as it only takes a minute on each side.
It only takes a few minutes and it is ready. Well worth the effort.
The recipe makes for 8 naan bread of a good size.

1/4 Cup of Lukewarm water
3/4 Teaspoon Active dry Yeast
1 Tablespoon of Honey
3/4 Cup warm whole milk (30-40 seconds in the microwaves)
1 Cup of full fat Greek Yogurt
4 Cups of All purpose flour (I use 00-type flour which works very well)
1 1/2 Teaspoon baking powder
1 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1/4 Cup melted butter
1 Garlic clove finely minced and mixed with the butter. (In a small bowl, put the garlic on top of the butter and melt in the microwave, at low heat for a minute. (Mix well and let it sit at room temperature.)

Using a stand mixer, stir in the lukewarm water, the honey and the dry yeast. Mix well and let it stand for 5 minutes, to ensure your yeast is active. Stir in all the other ingredients and knead for about 5 minutes at medium speed.
Let the dough rest for 1 hour and it should double in size.
Once the dough has risen, cut it in 8 equal size pieces. Form them in small balls and cover with a tea towel while you are rolling each bread.
Place your cast iron pan on top of the range and heat it for several minutes, so it becomes blistering hot. Just before turning on the heat, use a paper towel with a teaspoon of vegetable oil and brush the pan, so the bread does not stick.
Roll each ball into very thin breads – Approx. 22-25 cm in length. The bread should be very thin. The bread will start to bubble and puff up in contact with the pan. The addition of baking powder and baking soda will definitely contribute to the rise of the bread. Cook for 1 minute on one side and using a pair of tongue, flip the bread over and cook for a further minute.

As soon as the bread is cooked, brush with melted garlic butter. Sprinkle with coriander / chives or a combination of both.

For making the dough, I always ensure the ingredients are lukewarm of at least at room temperature. Use warm water to active the yeast. The addition of sugar or honey always help the yeast to thrive. To make the dough, use warm milk as well and yogurt at room temperature.
Let the dough rest in your oven. I often also include a small bowl with warm water and place it next to the bread dough. The warm water creates steam and warm up in the oven a little, just like proofing rooms you see in bakeries.
When cutting the dough in portions, each one should weigh approx. 120 gr.

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