1 cup plain Icelandic yogurt, we love Siggi’s but you can sub greek yogurt or sour cream
¾ cup whole milk, room temp
4 cups AP flour, do not use bread flour
1 ½ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
Butter Bath Ingredients
½ stick of butter, melted
2 cloves of garlic, mashed
Handful of fresh parsley or cilantro, chopped
In a small bowl combine warmed water, honey and yeast. Let sit in warm area until yeast is activated.
While waiting on the yeast to set up, add milk, yogurt, baking soda, baking powder, and salt. Mix on low with the dough hook attachment for 30 seconds and then pour in activated yeast mixture. Increase mixer speed to medium and knead until all ingredients are combined. Dough will be soft and sticky, but will pull cleanly away from the sides while still sticking to the bottom of the bowl when you lower it on the stand.
Remove dough from bowl and knead if necessary. Shape into a ball and place into a greased bowl. Cover with plastic wrap and let rise in a warm area until doubled in size. Approximately 1 hour.
While dough is rising combine butter bath ingredients and set aside at room temp.
Once dough is rising combine butter bath ingredients and set aside at room temp.
Once dough has risen, punch down, let rest for 5 minutes and then cut dough into 8-10 pieces. Next shape each piece of dough by rolling or shaping by hand until you have a rough oval shape and approximately ¼” thick dough.
Heat a dry cast iron griddle over a medium-high heat. To test the griddle, drop a small bit of water on the pan. It should bead up and skitter across the surface. When pan is ready, spritz a small amount of water on one side of your dough piece and place it wet side down on the heated griddle pan. Poke the dough with your fingers as air bubbles begin to form during the cooking process. Let cook until you see the underneath edges of the dough starting to look a little dry, but not so done the naan begins to separate from the pan. It should cook for about 60-90 seconds depending on temp.
Once naan begins to look dry on the underside edge, lift the entire griddle pan up and flip over using the flame to brown the top side of naan. It is done when it pulls easily away from the surface of the pan.
Remove from pan and place on wire rack. Generously brush with butter bath.
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