|1 cup||all-purpose flour|
|1/2 tsp||bicarbonate of soda|
|2-3||garlic — cloves, minced|
|salt and freshly ground black pepper — to taste|
|fresh coriander — chopped|
In a large bowl, mix flour, baking soda, salt, sugar and mix well.
Make a well in the center of the dry ingredients and add the yoghurt, milk and oil. Mix until everything is well incorporated.
Lightly flour your working surface and knead your mixture until a soft dough form. When the dough bounces back when you poke it, it’s ready.
Place the dough in an oiled bowl and cover with a cloth. Place in a warm area and let it rest for about 1 hour. Meanwhile, add garlic and butter to a pan over medium-high heat. Let the butter melt and the garlic will cook gently as it cooks. Season with salt & pepper and set aside for serving.
When the dough is rested and almost doubled in size, divide it into 6-8 small pieces. Working with one piece at a time, roll the dough into small balls.
Cover your balls and allow them to rest for 10 minutes.
Gently press the balls down to flatten them, then roll them out into oval shapes using a floured rolling pin or tall glass.
Rub a little water and oil mixture on one side of each naan.
Preheat a pan over medium heat and place the wet side of the naan flat on the pan. The naan will start to bubble, this is how you will know its ready to flip over. Carefully flip it over and then brown the other side of the naan.
Remove naans to a plate and brush with your garlic butter and sprinkle fresh coriander.
Enjoy with your favorite curry or on its own.
Reprinted with permission from Lerato Mokonyane, follow on Instagram.