Hey, bread lovers! I’m Maura Richards, a senior in the Greenhouse! The other day I was craving something warm, fluffy, and flavorful to go with my dinner, and garlic naan was the answer. This recipe uses Greek yogurt and baking soda instead of yeast, which makes it quicker, gives it a nice protein boost, and keeps the bread soft and chewy. Plus, it’s brushed with garlicky butter that tastes so good. I hope you give it a try! : )
Ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp sugar
- ½ cup plain Greek yogurt
- 2–3 tbsp milk or water (to bring dough together)
- 2 tbsp olive oil or vegetable oil
- 2 tbsp butter (melted, for brushing)
- 2–3 garlic cloves, minced
- 1–2 tbsp chopped cilantro (optional, for garnish)
Kitchen supplies needed:
- Large mixing bowl
- Rolling pin (or wine bottle if in a pinch!)
- Measuring cups/spoons
- Stovetop pan
- Brush/spoon for garlic butter
Directions:
- In a big bowl, mix together flour, baking powder, baking soda, salt, and sugar.
- Add Greek yogurt and oil, then stir in a little milk/water until a soft dough forms.
- Knead on a floured surface for 3–4 minutes until smooth, then cover and let rest for 30–60 minutes.
- While the dough rests, mix melted butter with minced garlic.
- Divide the dough into 6–8 pieces. Roll each one into an oval or tear-drop shape.
- Heat a skillet on medium-high until hot. Cook naan one at a time: 1–2 minutes per side, until bubbly and golden.
- Brush each hot naan with garlic butter and sprinkle with cilantro.
- Stack them in a clean towel to keep warm and soft.
- Enjoy with curry, soup, or honestly just by itself!
Peace, luv, ‘n’ veggies,
The Greenhouse