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Garlic & ghee naan

This frying-pan (skillet) naan ticks all the boxes — pillowy, fluffy, charred around the edges and doused in garlicky ghee.
Issy Croker

In our quest to achieve that classic tandoori flavour at home, we have celebrated and loved the naan for decades. It’s no surprise that I have given into the obsession of mastering the art of a homemade naan! This frying-pan (skillet) version ticks all the boxes — pillowy, fluffy, charred around the edges and doused in garlicky ghee. Just the vehicle to mop up all the delicious goodness of a multitude of tandoori dishes.

Extract taken from Tandoori Home Cooking by Maunika Gowardhan (Hardie Grant, £25) Photography ©Issy Croker

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Makes 4

1 tsp active dried yeast
1 tsp caster (superfine) sugar
30 ml (2 tbsp) warm water
240 g (8½ oz/2 cups) plain (all-purpose) flour, plus an extra 150 g (5¼ oz/1 cup) for kneading and rolling
1 tsp baking powder
salt, to taste
90 ml (3 fl oz/⅓ cup) whole (full-fat) milk
100 g (3½ oz) Greek yoghurt
4 tbsp melted ghee
3 garlic cloves, finely chopped
handful of finely chopped coriander (cilantro)
  1. Methods

    Step 1

    In a small bowl, combine the yeast and sugar, then mix in the warm water. Leave to rest for 10 minutes.

    Step 2

    In a large mixing bowl, mix together the flour, baking powder and salt. Add the milk and yoghurt along with the yeast
    mixture to the dry ingredients and mix well to form a sticky dough. Cover the bowl with cling film (plastic wrap) and leave
    in a warm place for 1 hour. (I normally leave the bowl next to the Aga.)

    Step 3

    Meanwhile, warm 3 tablespoons of the ghee in a saucepan over a low heat. (Set aside the remaining ghee for cooking the
    naan.) Add the garlic and fry for 30 seconds, then as soon as it changes colour slightly, take the pan off the heat and set aside so the garlic can infuse the ghee while you cook the naan.

    Step 4

    Using around 70–80 g (2½–2¾ oz) of the extra flour, knead the dough for 3–4 minutes, making sure it is smooth as it becomes less sticky.

    Step 5

    Divide the dough into 4 equal portions. Dusting with a little bit more of the remaining extra flour, roll out each
    portion to an 18 cm (7 in) round. The naan does not need to be perfectly round, it just needs to fit in your frying pan (skillet).
    Shape all four naans and brush the tops with some of the remaining ghee.

    Step 6

    Heat a large, dry frying pan over a medium-high heat. As the pan begins to heat up, slap the ghee-coated side of
    a naan onto the hot pan. Cover with a lid and cook for 1 minute while bubbles begin to form on the surface. Do not lift the lid
    before 1 minute for the first naan, although you may need less time for this stage as you cook more breads and the pan gets hotter. 

    Step 7

    Brush the top side with more of the melted ghee, then carefully flip the naan over and cook for a further 1½ minutes to brown on the other side. Wrap the naan in foil to keep warm while you cook the remaining breads.

    Step 8

    While the naans are warm, pour over the garlicky ghee, top with the chopped coriander (cilantro) and serve with your favourite snacks or grilled food.

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