DUTCH OVEN GARLIC BUTTER NAAN

Having just gotten a dutch oven, I have been so excited to experiment and try new things in it. I have tried this naan a few times now and it is truly soooo delicious. The turmeric rice and paneer I also cooked in this photo is courtesy of Cooking with Cocktail Rings and can be found here.

INGREDIENTS
1/4 cup warm water
1 1/2 tsp honey or agave
3/4 tsp yeast
3/4 cup warm milk
3/4 cup full fat plain greek yogurt*
4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
Olive oil
About 1 stick of butter
6 cloves garlic, grated
*The first time I made this the grocery store was completely out of plain yogurt so I used vanilla yogurt. You really couldn’t taste it in the end. I wouldn’t recommend, but in a pinch, use what you got!
*A lot of naan recipes call for a standing mixer, but I did not use one and it was still amazing!!
*If you do not have a dutch oven, you can also use a cast iron skillet

In the bowl, combine the water, honey, and yeast. Let sit for 5-10 min. You will know your yeast is active by the little bubbles that come up.

Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using a mixer or just your hands, combine until the flour is completely mixed. Because the dough is a little sticky, use some flour on your hands and surface. Remove dough from mixed and knead on surface until it forms into a ball (about 3 min). Once you have your ball, place your dough back in a bowl and cover with saran wrap and let sit for about an hour. The dough works fast if it is in a warmer place, so I usually stick it next to an oven while I am cooking.

After about an hour, the dough should look about double the size. Place your dough back on your floured work surface and divide into 6 equal pieces. Roll out your dough (I didn’t have a rolling pin so I used a wine bottle) until it is super thin. Essentially it should be as thin as you can get it without the dough breaking. The thinner it is, the more tasty and light the naan ends up being. Dust each side of the naan with a little flour and then stack your dough pieces (the flour keeps them from sticking to each other) and prepare your dutch oven by turning it to high heat.

Using your finger or a brush if you have one drizzle a bit of olive oil on both sides of the dough. When the dutch oven is piping hot, place your dough in the pan and cover with a lid. After about 1 min per side and remove lid and flip for another min uncovered. Once naan has started to bubble (about 1 min per side), remove from heat and place in a towel to keep it warm. Repeat with the rest of the pieces.

Meanwhile, heat up garlic in a little pan on low and add butter. Let butter melt and the garlic to soften, about 5 min. Remove from heat and drizzle over naan. Enjoy!