🥘🌮Homemade Garlic Yoghurt Naan s/w Chiken & Spinc Curry🌮🥘

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As for the number of servings that can be served to make 🥘🌮Homemade Garlic Yoghurt Naan s/w Chiken & Spinc Curry🌮🥘 is 6-12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 🥘🌮Homemade Garlic Yoghurt Naan s/w Chiken & Spinc Curry🌮🥘 estimated approx 5min.

To get started with this particular recipe, we have to first prepare a few components. You can cook 🥘🌮Homemade Garlic Yoghurt Naan s/w Chiken & Spinc Curry🌮🥘 using 5 ingredients and 4 steps. Here is how you can achieve it.

Though restaurant naan is usually cooked in the intense heat of the tandoor oven, you can pull off this homemade version using a hot cast iron skillet. When cooked at the proper temperature, the naan will develop blistered bubbles with a lovely golden-black char. Reward yourself for a job well done by sopping it in copious amounts of curry.

Ingredients and spices that need to be Get to make 🥘🌮Homemade Garlic Yoghurt Naan s/w Chiken & Spinc Curry🌮🥘:

1. 3 cups (375 g) All-purpose flour
2. 1 tsp baking powder 1 cup Plain yogurt 2 tblsp oil 1tsp Salt
3. water as required for kneading
4. for Garnish
5. 1 tsp minced garlic 3-4 tblsp butter Chopped Coriander

Instructions to make to make 🥘🌮Homemade Garlic Yoghurt Naan s/w Chiken & Spinc Curry🌮🥘

1. In a bowl, combine the flour, salt baking powder and sive together.
   
   Add to the flour oil and yogurt water if you need. Stir until a dough is formed, then turn out onto a lightly-floured surface and knead until smooth, about 4-5 minutes. Transfer the dough to a large, lightly oiled bowl and cover with a damp kitchen towel or clean film. Let rest for 1 hour at room temperature.
2. Meanwhile minced the garlic and roughly chop the coriander.
   
   Punch down the dough and turn out onto the counter. Shape into a ball and divide into 12 small Or (6 big) equal-sized pieces. Roll each piece into a ball.
3. Heat a large, cast iron or heavy nonstick skillet over medium heat. Roll each ball into 1/4-inch (1/2cm) thick. Sprinkle some minced garlic and chopped coriander, lightly press. Cook until large bubbles form on the surface, about 1-2 minutes. Flip, press gently, and cook until bubbles on the bottom are charred, 1 to 2 minutes more.
4. Brush naan with butter, stack on a plate and cover with a towel to keep warm as you cook the remaining pieces.
   
   #Tip
   
   #Garlic_Butter_for_Naan_or_Bread
   
   heat butter till it is fully melted. Add minced garlic to the butter and mix well brush top of the naan or bread.

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