Vegetarian

Garlic-butter naan

Name: Garlic-butter naan
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 c water; 0.33 c non-fat greek yogurt; 0.25 c rapeseed oil; 1 large egg yolk; 2.25 c flour; 0.44 tsps sugar; 0.39 tsps yeast; 0.25 tsps salt; 2.03 Tbsps butter; 1 clove garlic

A flavorful and buttery Indian bread that combines garlic and butter for a delicious twist. This naan recipe is a great option for lacto ovo vegetarians and can be enjoyed as a side or appetizer. It is rich in flavor and nutrients like iron and calcium, making it a versatile and tasty choice for your next meal.

Ingredients

water

0.5 c

non-fat greek yogurt

0.33 c

rapeseed oil

0.25 c

egg yolk

1 large

flour

2.25 c

sugar

0.44 tsps

yeast

0.39 tsps

salt

0.25 tsps

butter

2.03 Tbsps

garlic

1 clove

Method

In a small bowl, mix together water, yogurt, 1/4 c. oil and egg yolk. In the workbowl of a food processor, pulse together flour, sugar and yeast to combine. With the motor running, slowly add the liquid ingredients to the flour. Process until combined.
Let mixture rest for 10 minutes.
Add salt and process another 30-60 seconds. It will form a sticky dough that should clear the sides of the food processor workbowl.
Scrape dough out onto a floured worksurface and knead just until smooth, about a minute. Form into a ball and place in a lightly oiled bowl (large). Cover tightly with plastic wrap and refrigerate 16-24 hours.
After the dough has rested, turn out onto a lightly floured work surface and divide dough into 4 pieces and shape each piece into a ball. Cover lightly with plastic wrap and let rest 15-20 minutes.
Meanwhile melt the butter in a small saucepan, then add the garlic. Set aside.
Roll the first piece of dough out into a 9 inch round. Using a fork, poke the dough all over, 20-25 times. Lightly mist the top side with water.
Heat the remaining oil in a large nonstick skillet over medium heat until the oil begins to shimmer. Wipe the oil out of the skillet with paper towels, then add the rolled out dough, sprayed side down and spray the other side lightly. Cover skillet and cook until spotty brown underneath, 2-4 minutes (poke any large bubbles that form). Flip naan, cook, covered, another 2-3 minutes until browned. Flip again, brush with butter, then transfer to a plate and cover with foil. While rolling out and cooking the remaining naan.

Nutrition:

461 kcal

Carbs

56 g

Fat

21 g

Protein

9 g

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