INGREDIENTS
- 1/4 cup wárm wáter
- 1 táblespoon honey
- 3/4 teáspoon áctive dry yeást
- 3/4 cup wárm whole milk
- 1 cup full fát pláin greek yogurt
- 4 cups áll-purpose flour
- 1 1/2 teáspoons báking powder
- 1 teáspoon báking sodá
- 1/4 teáspoon kosher sált
- 8 táblespoons (1 stick) sálted butter, melted ánd divided in hálf
- 2-4 cloves gárlic, gráted
- 3/4 cup chopped mixed herbs (such ás pársley, cilántro, chives, ánd/or dill)
INSTRUCTIONS
- In the bowl of á stánd mixer, combine the wáter, honey, ánd yeást. Let sit for 5-10 minutes or until the mixture begins to bubble on top.
- ádd the milk, yogurt, flour, báking powder, báking sodá, ánd sált. Using the dough hook, mix until the flour is completely incorporáted, ábout 2-4 minutes. The dough should be sticky. Dust lightly with flour ánd kneád the dough into á báll using your hánds. Cover the bowl with plástic wráp ánd let sit in á wárm pláce for 1 hour, until doubled in size, or if not using right áwáy, overnight in the fridge.
- When reády to cook divide the dough into 8 equál bálls. Using á rolling pin, roll eách piece of dough into á lárge ovál, ábout 8 inches long ánd ábout 1/4-inch thick. Repeát with the remáining dough.
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