Name: Chili Lime Garlic Naan
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 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; 1-2 tbsp butter, melted; fresh chili; zest of 1 lime; fresh parsley; 2 garlic cloves

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.

Chili Lime Garlic Naan

Description

Ingredients

Instructions