Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
2. Make the Dough:
In a large mixing bowl, combine the flour, salt, and baking powder. Add the yogurt, milk, olive oil (or ghee), and the activated yeast mixture. Stir everything together to form a sticky dough. Knead the dough for about 6-8 minutes on a lightly floured surface until it becomes smooth and elastic.
3. Let the Dough Rise:
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
4. Prepare the Garlic Butter:
While the dough is rising, melt the butter and mix in the minced garlic. Stir until the garlic is fragrant, then remove from heat and set aside.
5. Shape the Naan:
Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball, then use a rolling pin to flatten it into an oval or teardrop shape (about 1/4-inch thick). Make sure the naan is evenly rolled out for a consistent texture.
6. Add the Cheese Filling:
Place a generous amount of shredded mozzarella and Parmesan cheese in the center of each naan. Fold the dough over the cheese to seal it in, then gently roll the dough again into an oval shape, encasing the cheese.
7. Cook the Naan:
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Lightly brush the pan with a little oil or ghee. Place one naan in the skillet and cook for 2-3 minutes on one side until bubbles form, then flip it over and cook the other side for another 1-2 minutes, or until golden brown and slightly charred. Repeat with the remaining naan.
8. Brush with Garlic Butter:
Once the naan is cooked, immediately brush it with the melted garlic butter and sprinkle with chopped cilantro (if using). Serve the naan warm and enjoy!
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