Garlic Naan

Steps

1. 1

   To make the poolish, combine the flour, water, and 0.5 g fresh yeast in a bowl until a paste forms. Cover and leave to ferment overnight at room temperature; according to the video, this takes about 8–12 hours.

   Start 12-hour timer
2. 2

   The next day, add the poolish to a bowl with the remaining flour, water, olive oil, salt, yogurt, and fresh yeast (or the specified amount of dried yeast). Knead for about 12 minutes, until a smooth dough forms.

   Start 12-minute timer
3. 3

   Turn the dough out onto the work surface, stretch and fold it several times, then shape it into a tight ball.

4. 4

   Lightly grease a bowl with oil, place the dough inside, and cover with a damp kitchen towel. Leave to rest at room temperature for 60 minutes.

   Start 1-hour timer
5. 5

   While the dough rests, finely chop the garlic and coriander. Add them to a bowl with the butter and mix with a fork; set aside.

6. 6

   After the resting time, turn the dough out onto the work surface and divide it into six equal pieces.

7. 7

   Pull the edges of each piece in toward the center, turn it over, and shape it into a tight ball. Cover and leave to rest for another 15 minutes so the gluten can relax.

   Start 15-minute timer
8. 8

   Dust the work surface and dough portion with a little flour. Roll the dough portion into a flatbread with a rolling pin; roll out the remaining pieces in the same way.

9. 9

   Heat a nonstick pan over medium-high heat. Cook the flatbreads in the pan for 3–4 minutes per side.

   Start 4-minute timer
10. 10

    Brush the naan with the garlic-coriander butter immediately after cooking, while they are still hot, and serve.