This dough meal is ample to make

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There's no such thing as too much garlic naan. This amazing side dish has the ability to mute the pain of even the spiciest vindaloo curry, in addition to just being delicious on its own, or dipped in any number of chutneys. If you are too far from a really good Indian place to make a double order of garlic naan whenever you want, or if you just want to have it in your baking arsenal, this is the recipe for you.
Luckily, this version doesn't require any fancy equipment and needs only two minutes of kneading, which almost anyone (with any amount of upper body strength) can accomplish.
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Cooktop Cove
Garlic naan bread
12
2 hours 25 minutes
15 minutes
2 hours 40 minutes
1/4 cup warm water
1 teaspoon active dry yeast
2 tablespoons sugar
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
3/4 cup whole milk
1/2 cup full-fat plain yogurt
1 tablespoon vegetable oil
1/2 stick melted butter
4 tablespoons minced garlic
Kosher salt
In a glass mixing bowl or measuring cup, combine the warm water, active dry yeast, and sugar. Set aside for 10 minutes.
While the yeast activates, in a large mixing bowl whisk together the flour, baking soda, baking powder, salt and garlic powder.
In a third mixing bowl, combine the milk, yogurt and the yeast mixture. Once combined, add to the dry goods and mix until a dough forms.
Turn out the dough onto a floured surface, and knead until soft and elastic, about 2 minutes. Form the dough into a ball.
Pour the oil into the mixing bowl, and turn the dough in the oil until well-coated.
Cover the bowl with plastic wrap and leave in a warm place until doubled in size, about 2 hours.
Pull the dough away from the edges of the bowl and gently form back into a ball.
Divide the dough into 12 equal pieces, and pat each down into a disk.
Brush each disk with butter, and sprinkle liberally with garlic.
Place a large cast-iron skillet over a medium-high heat, and cook 2 or 3 pieces of dough at a time for about 1 minute per side, before transferring to a plate to cool slightly.
Season with kosher salt before serving.
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