- 2 cups bread flour
- ½ teaspoon baking powder
- 2 teaspoons sugar
- ½ teaspoon salt
- 2 tablespoons oil
- ¾ cup full-fat milk
- 1 teaspoon chopped garlic
- ¼ cup chopped cilantro
- ghee for brushing
- In a bowl, whisk together the bread flour, baking powder, sugar and salt.
- Make a well in the center, and pour in the milk and oil.
- Stir the contents of the bowl to form the dough. Keep stirring until the dough starts to form into a ball.
- Transfer the dough to your work surface and knead until smooth, about ten minutes.
- Form the dough into a ball, cover loosely with cling film and leave to rest for ten to 15 minutes.
- While the dough rests, chop the garlic and cilantro.
- Cut the dough into halves, and each half into five equal portions.
- Roll each portion between the palm of your hands to form a ball.
- Flatten each ball with a rolling pin.
- Sprinkle garlic and cilantro on the dough. Use the rolling pin to press them into the dough.
- Lightly brush a griddle with ghee then lay the rolled dough, two to three at a time (depending on the size of your griddle) and brush the tops with more ghee.
- Cook the rolled dough until the undersides are lightly browned and the top is bubbly.
- Using a kitchen torch, scorch the top of the naan until blistered and blackened in spots (see notes after the recipe).
- Serve the garlic and cilantro naan warm.
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