Garlic and Basil Naan

There are a few variations of roti (flat breads) and I am of the firm belief that they are all delicious. I recently decided to give Naan a try. It's somewhat different from the regular roti recipe since it contains dairy in the form of yogurt and yeast, but these additional ingredients only set it apart and make it all the more delicious. Here's my version of Naan roti. I do hope you enjoy. Ingredients 2-1/4 cups All-Purpose Flour 1 teaspoon Sugar 1/2 cup warm Water 2 1/4 tsps active Dry Yeast 1/2 cup plain Yogurt or Buttermilk/Sour Cream 1 tablespoon Oil 3 tbps melted Butter/Margarine 5 tsps chopped Basil 5 tsps grated Garlic Oil for greasing skillet or tawah Method ●In a large bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. ●Add Flour to mixture along with the yogurt and oil and knead the dough until the surface becomes smooth and shiny for about 10 minutes. (If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.) ●Lightly oil your hands and oil dough then cover the dough with a damp cloth and let it rise for approximately 1 hour. ●Divide the dough into 6 equal portions. Roll the dough to a 8” circle using a rolling pin or bilnah. ●Heat up a skillet or tawah (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done. ●Brush the naan with the melted butter, garlic and basil and serve warm. I served this particular Naan with Curried Lobster etc and it was a winner. Thanks for joining in this session of Food Therapy hope to see you soon ♥️

Garlic and Basil Naan