A curry night in just isn't complete without its soft, fluffy and aromatic sidekick, garlic naan. This authentic Indian side dish staple is the perfect tool soak up all that Indian deliciousness.
Heat the milk in a saucepan until just warm – about the same temperature as your finger. Tip the flour, baking powder, yeast and salt into a bowl. Stir through the warm milk, yogurt and egg and mix together, adding a little more water if needed, to make a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic (you can speed up the process using a dough hook in a food mixer). Place in an oiled bowl, cover and leave for about 1hr until doubled in size.
Punch down the dough using your hands then turn out onto a lightly floured surface and knead once more for a couple of minutes until smooth. Divide into 10 pieces. Then use a rolling pin or your fingers to stretch out the dough into a tear drop shape roughly 20cm x 10cm.
Heat the oven to its highest setting. Place a baking sheet in the oven for 5-7 minutes to heat up. Then place 3 naan breads on the baking sheet and cook for 3-5 minutes until puffed up and lightly charred. Stir together the ghee or melted butter with the garlic and then brush over the warm naan. Keep warm and repeat for the remaining naans.
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