Orignal Panjabi Garlic Naan

Method

1. 1. Prepare the Pre-Dough (Poolish):

   • In a bowl, mix 200g flour, 200ml water, and 0.5g fresh yeast until a smooth dough forms. Cover the bowl with plastic wrap and let it rest in the refrigerator for 16–24 hours.

   2. Prepare the Main Dough:

   • Dissolve the fresh yeast (or dry yeast) in lukewarm water.
   • Combine the Poolish, flour, water (with dissolved yeast), olive oil, yogurt, and salt in a large mixing bowl. Knead the dough by hand or with a stand mixer fitted with a dough hook until smooth and elastic (about 8–10 minutes).
   • Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 1–1.5 hours or until doubled in size.

   3. Shape the Naan:

   • Divide the dough into 8 equal portions. Shape each into a ball, cover with a clean kitchen towel, and let rest for 15–20 minutes.
     This will relax the glutens.
   • Roll each ball into an oval or round shape, about 0.5cm thick.

   4. Cook the Naan:

   • Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Lightly brush one side of the naan with water and place the wet side down in the pan.
     Cook until bubbles form on the surface and the bottom develops brown spots (about 1–2 minutes).
     Flip and cook for another 1–2 minutes.

   5. Make the Garlic Butter:

   • Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in fresh coriander.

   6. Finish the Naan:

   • Brush the hot naan with garlic butter immediately after cooking. Serve warm.

   Pro Tips

   • If you prefer a smoky flavour, cook the naan over an open flame for a few seconds after removing it from the pan.
   • Use a pastry brush for even garlic butter distribution.
   • For extra flavour, sprinkle naan with nigella seeds or sesame seeds before cooking.
   • Leftover naan reheats well in the oven or on a skillet.

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