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We have long been a fan of Indian food, and I’m not exactly sure why we hadn’t tried making naan before… maybe the thought of needing a tandoori oven scared me? Turns out, it isn’t entirely necessary. With a griddle, these DELICIOUS flat breads cook up in just a couple of minutes and go so good with pad thai or coconut curry noodle soup. YUM.

1/4 cup warm water
2 teaspoons granulated sugar
1 1/2 teaspoons yeast
3/4 cup warm milk
3/4 cup plain Greek yogurt or plain yogurt
1/4 cup vegetable oil plus 2 Tablespoons extra for cooking
2 cloves garlic minced
4 cups plain flour plus extra for dusting
1 teaspoon baking powder
1 teaspoon salt
Combine together the water, sugar and yeast. Let sit for five to ten minutes or until the mixture begins to bubble on top. Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands. Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about three to five minutes. Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.

Combine ingredients in a bread machine, wet, then dry, with yeast on top. Run through half the dough cycle, then let rest.
When ready to cook, divide the dough into ten equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about six inches long and 1/8-inch thick. Repeat with remaining dough. Heat a large cast iron skillet over medium-high heat or a large griddle. Grease skillet all over with 1/2 teaspoon of the extra oil. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about one to two minutes. While cooking, brush the top with a little oil.
Flip and cook for another one to two minutes, until large golden spots appear on the bottom.
Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan.
Garlic Butter Topping
3 Tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon fresh chopped cilantro or parsley (if using dry, let herbs soak in butter beforehand)

Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.

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