Homemade Indian garlic naan

• 3 cups multigrain or all-purpose flour
• 1 sachet of active yeast (2 tsp)
• 1 tbsp olive oil
• 1/2 cup warm milk
• 1 cup lukewarm water
• 1/2 tbsp sugar or honey
• 1 tsp Himalayan Pink Salt
• 1 tsp grated fresh garlic

TOPPINGS

• 4-5 grated fresh garlic cloves
• 2 tsp Nigella Seeds / Fennel Seeds / Cumin Seeds (any or all)
• 50g melted butter
• 5 tbsp fresh coriander

1. In a large bowl, add luke-warm water, yeast and sugar. Allow to bloom – this means the liquid becomes foamy or frothy. It will take 10-15min depending on room temperature.
   Add the warm milk mixture, 1 tsp garlic paste and salt together with 3/4 of the flour, leave some to add later if required.
   Mix together well and gently kneed in the bowl till all the flour is combined and you can make a ball with the mixture. If it is still a little wet, add 1 tbsp of additional flour until texture is moist without being too sticky.
   Drizzle the olive oil around the bowl and then coat your flour ball. Cover with plastic and a tea towel and let rise at room temperature till it doubles in size. This will take 1 – 1.5 hrs depending on temperature.
2. When the dough has doubled in size, punch it down with your fist. Remove and place on a floured board. Divide the dough into small 2 inch balls and place aside. Heat a skillet on the stove top to maximum heat.
3. Gently roll out the dough to 1-2mm thickness and use flour to prevent sticking. If not adding any toppings, then you can transfer directly the hot skillet. The bread should bubble and puff up in spots very quickly. Flip the bread when you see this and heat for another 30 sec. remove and keep warm under a tea towel until all are completed.
4. If adding toppings, then once you have rolled out the naan, sprinkle the seeds on the board and gently roll over them so they embed slightly into the dough. Transfer to the hot skillet and cook as above. When cooked, immediately brush with butter, coriander and garlic mixture and keep warm under a tea towel.