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🥘🌮Homemade Garlic Yoghurt Naan s/w Chiken & Spinc Curry🌮🥘
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Chef :
Irum Zaidi Home Cooking🥘🌮Homemade Garlic Yoghurt Naan s/w Chiken & Spinc Curry🌮🥘
Though restaurant naan is usually cooked in the intense heat of the tandoor oven, you can pull off this homemade version using a hot cast iron skillet. When cooked at the proper temperature, the naan will develop blistered bubbles with a lovely golden-black char. Reward yourself for a job well done by sopping it in copious amounts of curry.
Cooking instructions
* Step 1
In a bowl, combine the flour, salt baking powder and sive together.
* Step 2
Meanwhile minced the garlic and roughly chop the coriander.
* Step 3
Heat a large, cast iron or heavy nonstick skillet over medium heat. Roll each ball into 1/4-inch (1/2cm) thick. Sprinkle some minced garlic and chopped coriander, lightly press. Cook until large bubbles form on the surface, about 1-2 minutes. Flip, press gently, and cook until bubbles on the bottom are charred, 1 to 2 minutes more.
* Step 4
Brush naan with butter, stack on a plate and cover with a towel to keep warm as you cook the remaining pieces.
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