Ingredients
Method
Preparation
- In a bowl, mix the warm water with sugar and yeast. Let it sit for about 5 minutes until it gets frothy.
- In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and yogurt. Mix until it forms a dough.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size.
- Once the dough has risen, punch it down and divide it into equal portions (about 6-8).
Assembling
- Take one piece of dough and roll it out into a small circle. Place about 2 tablespoons of cheese in the center, along with a sprinkle of minced garlic.
- Bring the edges of the dough together and pinch to seal, forming a ball. Roll gently to flatten while keeping the filling intact.
Cooking
- Heat a skillet or tandoor over medium-high heat. Cook the naan for about 2-3 minutes on each side until browned and puffed. Brush with melted ghee or butter before serving.
- Garnish with chopped coriander or parsley.
Notes
To keep leftover naan fresh, allow it to cool completely and store in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in a skillet or oven.
