Methi Malai Naan
Methi Malai Naan is a soft, flavorful Indian bread, studded with fenugreek leaves and a touch of creaminess. It's a wonderful side to any rich curry or dal.
Ingredients
- 0.75 cup warm water
- 1 teaspoon sugar
- 2.25 teaspoons active dry yeast
- 2.5 cups whole wheat flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon salt
- 2 tablespoons plain yogurt
- 1 tablespoon vegetable oil
- 0.25 cup fresh cream
- 0.5 cup fresh fenugreek leaves, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter, melted
- 1 tablespoon fresh cilantro, chopped
Instructions
- In a small bowl, combine 0.75 cup warm water and 1 teaspoon sugar. Sprinkle 2.25 teaspoons active dry yeast over the top. Stir gently and let it sit for 5-7 minutes until foamy, indicating the yeast is active.
- In a large mixing bowl, whisk together 2.5 cups whole wheat flour, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.75 teaspoon salt.
- Add the activated yeast mixture, 2 tablespoons plain yogurt, 1 tablespoon vegetable oil, and 0.25 cup fresh cream to the dry ingredients. Mix everything with a spoon or your hands until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a tiny bit more flour, a teaspoon at a time.
- Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
- Once the dough has risen, gently punch it down to release the air. Add 0.5 cup finely chopped fresh fenugreek leaves and 2 cloves minced garlic to the dough. Knead for another 2-3 minutes to evenly distribute the fenugreek and garlic.
- Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
- Lightly flour your work surface and a rolling pin. Take one dough ball and roll it out into an oval or tear-drop shape, about 0.25 cm thick.
- Heat a cast-iron skillet or a flat griddle over medium-high heat until very hot. Place one rolled naan onto the hot skillet. Cook for 1-2 minutes until bubbles appear on the surface.
- Flip the naan and cook on the other side for another 1-2 minutes until golden brown spots appear and it puffs up.
- Remove the cooked naan from the skillet and transfer it to a plate. Brush immediately with a little melted butter. Repeat with the remaining dough portions.
- Stack the cooked naan and keep them warm under a kitchen towel until ready to serve. Serve the Methi Malai Naan hot, garnished with 1 tablespoon fresh chopped cilantro.