Buttery Herb Garlic Naan
Many of us love a good soft naan to lap up an Indian curry. But when you have a fluffy soft naan that is warm, buttery and with an amazing herb & garlic aroma, you may just forget all about the curry! This naan is a STAR in its own right.
First, mix together the topping ingredients and set them aside.
Then proceed with making the naans. Mix the dry ingredients in a large bowl, then make a hole in the centre and add the oil and yoghurt. Gradually add the warm milk a little at a time and mix to bring the ingredients together. Turn the dough out onto a surface and knead well until it is very soft and elastic. Apply a light layer of oil on the ball of dough, put it back into the bowl and cover. Set this aside for an hour or two to rise.
Once it's risen, knock the dough down and divide into 4 balls of equal size. In the meantime, heat up your tawa/flat pan.
Take each ball of dough and gently flatten and stretch it out using your fingertips (do not use a rolling pin). If it is too sticky, just dip your fingertips in a tiny bit of oil. You can make it as thick or as thin as you like, it will swell up a bit during cooking so I normally roll it out a little more than a quarter inch thickness.
Place the naan on the hot tawa and cover with a lid. Let it cook for 2-3 mins on medium to low heat, then uncover and check. If it has started forming bubbles on the top, gently check the bottom and if it has started browning slightly, flip it over and let it cook on the other side as well. You can cover it again if you like, it helps conserve moisture in the naan so that the result is extra soft.
Once browned to your satisfaction, remove, brush with herbed garlic butter and place in a hotpot or cover with a cloth to keep warm until serving. Repeat with remaining balls of dough.