The process of making this recipe is simple but takes some time with rising time. If you do have the time, it's a fun and tasty recipe to make to accompany your favourite Indian dishes.
- ½ cup ice-cold water
- ⅓ cup plain full-fat Greek yogurt
- 3 tablespoons olive oil
- 1 large egg yolk
- 2 teaspoons honey
- 2 cups all-purpose flour (10 ounces)
- ½ teaspoon instant or rapid-rise yeast
- 2 tablespoons minced fresh garlic, divided
- 4 teaspoons vegetable oil
- 4 tablespoons softened butter
- Chopped parsley
- Combine water, yogurt, oil, yolk, and honey in measuring cup
- Process flour and yeast in a food processor to combine. Slowly stream in water mixture while processor is running until just combined and no dry flour remains, about 10 seconds. Let dough rest 10 minutes.
- Add 1 tsp salt to dough and process until a satiny, sticky dough ball forms and clears the sides of the bowl, about 60 seconds.
- Transfer dough to a lightly floured surface and knead until smooth, 1 minute. Shape dough into a tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and let rise at room temperature for 30 minutes.
- After 30 minutes, fold partially risen dough over itself 8 times by gently lifting and folding edge of dough toward middle, rotating bowl 90-degrees after each fold. Cover with plastic wrap and let rise 30 minutes more. Repeat folding, then cover tightly and let rise one last time for 30 minutes.
- Transfer dough to a lightly floured surface and divide into 4 equal pieces. Shape each piece into a smooth, tight ball and transfer to a lightly oiled baking sheet, spacing two inches apart. Cover loosely with lightly oiled plastic wrap and let rise 20 minutes.
- Preheat oven to 93°C with a sheet inside
- Transfer 1 dough ball to lightly floured surface and sprinkle with flour. Roll piece of dough into an 8–8½-inch round of even thickness, sprinkling with more flour as needed. Sprinkle ¾ teaspoon minced garlic over the surface of dough; gently press into dough. Using a fork, poke surface of dough 30 times.
- Heat 1 teaspoon oil in a skillet over medium until shimmering, wipe oil out of skillet with a paper towel.
- Mist top of dough with water, then transfer to skillet, misted-side down; mist top surface of dough with water and cover. Cook dough until bottom is brown in spots across surface, about 2 minutes. Flip naan, cover and cook until golden brown in spots across surface, about 2 minutes.
- Transfer naan to sheet in oven to keep warm.
- Repeat rolling and cooking with remaining dough and oil.
- Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until lightly golden and nutty, 3–5 minutes. Off heat, stir in remaining 1 teaspoon garlic and season with salt and pepper.