Garlic Naan

Serves: 8

Ingredients:

1 cup warm milk

2 tsp sugar

1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)

4 cups all-purpose flour

3 Tbsp. plain yogurt

1 teaspoons salt

3 Tbsp. melted butter or oil

5-6 cloves garlic, minced

Additional 2 Tbsp. melted butter mixed with 2 Tbsp. fresh coriander leaves, chopped

(optional topping: sesame seed)

Directions:

1. In a large bowl, stir together, by hand or with a stand mixer, all the ingredients except the milk. Add in the milk gradually, and mix till a ball of dough starts forming. If kneading by hand then take out the dough from the bowl and start kneading it on a floured counter-top till it becomes smooth but still slightly sticky.

2. Grease the mixing bowl with oil, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I place mine in the microwave) and let it rise for 1-2 hours or until the dough has nearly doubled in size.

3. Once doubled in size, punch it down and add in the minced garlic. Knead for a few more minute and then transfer it to a floured work surface.  Cut the dough into 8 large or 16 small separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle) until the dough is a little less than 1/4-inch thick.

4. Heat a large non-stick pan or grill pan over medium-high heat. Drizzle a bit of butter or oil.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the naan and cook on the second side for 1-2 minutes, or until the bottom is golden. Brush naan lightly with the coriander-infused butter on both sides. Then transfer it to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.

5. Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out.  Serve sprinkled with sesame seeds, if desired.