Servings: 6
Active Cook Time: 20 mins
Prep Time: 10 mins
Resting Time: 40 mins
Inactive Cook Time: 2 hrs
Total Time: 2.5 hrs
Ingredients for the roasted garlic
1/2 head of garlic
1 T oil
1/2 tsp salt
Ingredients for the naan
2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp sugar
1 tsp salt
1/2 tsp oil
1/2 cup greek yogurt
1/2 (fat-free) half and half
Directions
Heat oven to 350F. Cut the top of the head of garlic off and place in a small piece of foil. Pour oil and salt. Wrap up, not too tightly and place in the oven. Cook for 40 mins. When the garlic is done remove the peel and roughly chop the garlic.
Mix the dry ingredients in a medium bowl. Make a well in the middle of the flour mixture and put the wet ingredients in. You may not need all of the milk so you can start with half and add more if needed. The dough should be soft to the touch so that your finger would leave an indent when poked. Knead the dough for about 7 minutes with as little flour as possible. Cover and place in a warm place for 2 hours. The dough will not double, but will rise a little and be sticky to the touch.
Divide the dough into six balls. Roll out each ball, with flour if needed, into about 8 inch rounds. Press the roasted garlic into one side of the dough. Flip the dough over and generously brush the other side with water.
Place the naan in the pan with the water brushed side down. Cover immediately so that the steam can help cook the dough. The naan will start bubbling, after about 2 mins take the pan off the stove and place under the broiler until brown, 1-2 mins. Serve with your favorite Indian dish.
That looks amazing, Alicia. It reminds me of how english muffins are made! You are truly creative and talented in the kitchen. If you need someone to share some of your creations with, I am here!
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