Garlic naan

• Gather all the ingredients.
  

Preparing the naan

• Dissolve the 3½ g of dry yeast in 2 tbsp water.
  3½ g dry yeast
  
• Add the 250 g bread flower, 2 ts sugar, 3 cloves garlic, ¾ ts salt and the dissolved yeast to a large bowl. Stir the ingredients together.
  250 g bread flower, 2 ts sugar, 3 cloves garlic, ¾ ts salt
• Heat the 50 ml of milk for about 20 seconds at 600W in the microwave. Then add the milk to the bowl filled with the flour mixture.
  50 ml warm milk
• Add the 125 ml Greek yoghurt, 60 ml warm water 50 ml warm milk en 2 tbsp canola oil to the large bowl. Stir the ingredients together until a large ball forms.
  125 ml Greek yoghurt, 60 ml warm water, 2 tbsp canola oil, 50 ml warm milk
  
• Sprinkle some flour over the countertop.
  
• Knead the dough until it forms a consistent ball and you can shape it into a ball. The dough should feel soft and not sticky.
  
• Wash the bowl where you mixed the dough. Oil the bowl with a few drops of olive oil. Place the dough ball in the bowl and cover the bowl with plastic wrap.
  
• Let the dough rest for an hour; it will double in size.
  
• Remove the dough ball, which has doubled in size, from the bowl and place it on a floured countertop. Divide the dough into 6 pieces.
  
• Roll the 6 pieces into balls of about 75 grams each.
  
• Cover 5 of the 6 balls with plastic wrap. Let them rest, covered, until you're ready to use them.
  
• Sprinkle the countertop with a little more flour. Place 1 dough ball on the floured surface. Press the ball flat with the palm of your hand. Then, use your fingers to evenly flatten the dough into a disc. Shape it into an oval of about 10 by 20 cm. VERY IMPORTANT: do not use a rolling pin or anything similar, as this will press all the air out of the dough and your naan will become hard and chewy.
  
• Place on a floured plate, and repeat the above steps for the remaining 5 dough balls.
  

Garnish

• Crush the 8 cloves garlicwith the side of a knife, then finely chop the garlic.
  8 cloves garlic
  
• Finely chop the 15 g coriandar.
  15 g coriandar
  
• Take about 4 grams of garlic in your hand, evenly distribute the garlic over the naan. Press the garlic into the dough with your hands, pressing it down firmly.
  
• Take a few coriander leaves between your fingers and press them into the dough as well.
  

Baking the naan

• Heat a frying pan without oil or butter over high heat. Once the pan is hot, add the naan to the pan with the uncoated side (without garlic and coriander) facing down. Lower the temperature slightly, but not too much. Cook for 1.5 minutes. After about 1 minute, bubbles will start to form on the top of the naan. Keep an eye on the pan's temperature and make sure the naan doesn't burn!
  
• After 1.5 minutes, use a spatula to flip the naan in the pan, with the topped side facing down. Cook for another 1.5 minutes.
  
• Repeat the above steps for the remaining naans. It's a good idea to warm a plate in the oven at 65°C (149°F) and place each naan on the plate in the oven once it's done, so they stay warm until it's time to eat.

Optional: brush the naan

• For an authentic naan flavor, you can brush the naan with ghee (also known as clarified butter). To do this, melt 20 g ghee in the microwave for about 30 seconds at 600W. Use a brush to spread the melted ghee over the naan.
  20 g ghee
• As we say in Dutch: eet smakelijk!
  

Did you taste it?

• Coriander is a matter of taste, that's all I want to say about it ;).
• The garlic topping is, of course, also a matter of taste. If you don't like having it on top of the naan, you can choose to add extra garlic to the dough. This will give your naan a slightly less intense garlic flavor, but it also won't burn.
• Naan is an excellent dish for making in larger quantities and freezing. 1 naan is enough for 1 person per meal.