parsley naan or stuffed flatbreads.
Dough:
– 500 g (about 4 cups) all‑purpose flour
– 1 tsp instant dry yeast
– 1 tsp sugar (to feed the yeast)
– 1 tsp salt
– 3–4 tbsp vegetable oil or 2–3 tbsp melted butter
– 200–250 ml (about ¾–1 cup) warm water (adjust as needed)
– 100 g (about ½ cup) plain yogurt (optional — makes the dough softer)
Filling / topping:
– 3–4 garlic cloves, crushed or finely grated
– 3–4 tbsp melted butter or olive oil (for brushing)
– A handful chopped parsley or fresh cilantro, finely chopped
– Salt and freshly ground black pepper, to taste
– Optional: shredded cheese (mozzarella or similar) if you want cheesy stuffed naan
– Optional fillings: mashed potato, spiced chickpeas, or other fillings as desired
Basic method overview:
1. Activate the yeast (if using) by mixing it with warm water and sugar; wait 5–10 minutes until foamy.
2. In a bowl, combine flour and salt. Add yogurt (if using), oil/butter, and the yeast mixture; knead until you get a soft, non‑sticky dough. Let the dough rise until doubled (about 1 hour).
3. Divide the dough into 8 equal balls. Roll each ball into a small disc, add a spoonful of filling (garlic+parsley+cheese or other filling) if making stuffed naan, seal, then gently roll out into a flatbread.
4. Cook each naan on a hot, dry nonstick skillet or griddle for 1–2 minutes per side until golden spots appear. Brush hot naans with melted butter mixed with garlic and parsley.
5. For a crisper, slightly charred finish, you can finish them on a very hot baking stone or under a broiler for a minute.
