Garlic Naan Bread
By, Deepa : The Indian Table (Indian cooking classes & demonstrations)
1 cup All Purpose Flour
1 tsp fast acting dry yeast
1/8 tsp baking powder
1 tsp sugar
1/4 tsp salt
1 tbsp canola / olive oil
1/4 cup milk
1/4 cup water (more if required)
Garlic butter topping:
1/4 cup butter
1 clove crushed garlic
2 tsp of chopped cilantro
Sea salt for sprinkling
Put all of the dry ingredients in a bowl and whisk with a fork. Add oil, milk and water and stir with fork and then use hands to bring the dough together into a smooth ball. Add extra drops of water if dough feels dry - it should feel slightly sticky to touch. Do not over knead.
Coat a clean bowl with oil , add dough and cover with plastic wrap. Leave to rise until doubled in size - approx 1-2 hours.
Melt the butter with garlic in a small pan until butter has melted. Take off heat and put to one side.
When the dough has risen, sprinkle with flour and punch down. Transfer to floured work surface and divide dough into 4 pieces. Place a cast iron skillet on medium high heat. On a floured board, roll the naan into shape of choice approx 5-7 inches wide. Brush the side facing you with water. Place water side down on hot skillet and let naan cook for up to one minute or until you see tiny bubbles all over the bread.
Flip the naan in the pan and cook for further 30 seconds. Remove, brush with garlic butter, sprinkle with cilantro and salt. Serve!
Once cooled, the naan breads can be wrapped and frozen. Reheat in toaster oven or conventional oven until heated through.