Description
RECOMMENDED EQUIPMENT
- stand mixer
- small bowl
- large bowl
- plastic wrap
Ingredients
Units Scale
DOUGH
- 300 grams pizza flour (or any flour that contains at least 12g protein per 100g)
- 1 tsp dry active yeast
- 1/2 tsp white sugar
- 125 milliliters lukewarm water
- 1 tsp salt
- 2 tbsp yogurt
- 1 tbsp avocado oil
GLAZE
- 1–2 tbsp butter, melted
- fresh chili
- zest of 1 lime
- fresh parsley
- 2 garlic cloves
Instructions
- Add the dry yeast to lukewarm water, stir in the sugar, and let it sit for a few minutes until it becomes foamy and bubbles form.
- In the stand mixer, combine the flour with salt, yogurt, and avocado. Once the yeast mixture is ready, pour it in and knead everything into a smooth dough. It should be slightly sticky but not cling to your fingers or the bowl.
- Transfer the dough to a lightly floured bowl, dust the top with a little flour, cover tightly with plastic wrap, and let it rest in a warm place for about 1 hour or until it doubles in size.
- While the dough is rising, finely chop a fresh chili and the parsley leaves. Mix them in a bowl with the zest of one lime and two pressed garlic cloves. Set this mixture aside—melted butter will be added later.
- Once the dough has risen, divide it into six equal pieces, shape them into balls, and let them rest under a damp towel for another 15 minutes.
- In the meantime, heat a cast-iron skillet until it’s very hot.
- Roll out each dough ball into a thin, flat round. Cook in the dry, hot skillet for about 2 minutes per side until bubbles form and the bread is fully cooked.
- Stir the melted butter into the prepared chili-lime-garlic mixture.
- Remove the naan from the pan, brush each one with the flavored butter using a pastry brush, and stack them on top of each other.
- Either keep the naan warm in the oven or cover them with a towel until ready to serve.
- Passive Time: 60 min
- Cook Time: 30 min
