Naan is great on it's own, but you can experiment combining with stews, dips, and appetizers as well.
•3-3/4 cups flour
•1 teaspoon baking soda
•1/2 teaspoon salt
•1-3/4 cups plain yogurt, at room temperature
•1/2 cup finely chopped cilantro
•4 garlic cloves, finely chopped
•2 tablespoon ghee, at room temperature
1. Combine flour, baking soda, and salt in mixing bowl and whisk until well combined. Add the yogurt and mix until a dough begins to form. Turn dough out onto a floured work surface and knead gently for 2 to 3 minutes. Return to bowl, cover with a towel, and leave to rise at room temperature for 1 to 2 hours.
2. Divide dough into eight pieces. Roll each piece into a circle about 1/8 - inch thick.
3. Prepare topping: Combine the cilantro, garlic, and ghee in a bowl and mix into a paste.
4. Preheat the broiler. Warm a cast-iron skillet over medium heat. When it’s hot enough that a drop of water bounces when flicked on the pan, lay one of the dough disks in the skillet. Don’t move it for the next 30 to 60 seconds. When the naan has puffed up in parts and the bottom has begun to brown (1 to 3 minutes), transfer skillet to the oven and broil until top is golden brown.
5. Remove skillet from oven. Flip naan onto a plate and rub the top with a portion of topping. Set skillet back on stovetop and cook the next flatbread.
How to Make Ghee
Ghee is a type of clarified butter. To make ghee at home, melt 1 pound unsalted butter in a saucepan over medium heat. After butter has melted, reduce heat to medium-low. Allow to cook, uncovered, until butter no longer bubbles or sputters, about 20 minutes. At this point, the butter's proteins will have solidified and settled at the bottom of the pan — don't let the solids burn. The ghee will be clear and golden. Cool slightly, skim off any foam, and then strain the ghee (removing the solids) into a glass jar. Ghee can be stored in a sealed container at room temperature for up to three weeks.
Learn more about growing garlic in Using Healthful, Pungent Garlic.
Brittany Wood Nickerson shares her experience in herbal medicine and professional cooking through her business, Thyme Herbal. This is an excerpt from her book Recipes from the Herbalist’s Kitchen, available in the Heirloom Gardener store.