Ingredients

• 1⁄2 cup of hot water
• 1 teaspoon of white sugar
• 1 pack (7 g) of yeast

Filling

• Roasted egg
• Sautéed Chicken
• or the vegan version : sautéed-tofu with vegetables

Garlic Butter

• 1⁄4 cup of butter
• 2 garlic cloves, grated
• 1/4 cup of plain yogurt
• 2 cups of Blédor Chapatis 1 teaspoon of salt
• 1/4 cup of chopped coriander (optional)

Preparation

• Combine water, sugar and yeast in a bowl. Leave to rest until the yeast softens and forms a creamy foam ( about 15 minutes).
• In the meantime, melt the butter in a saucepan until it sizzles. Quickly incorporate the garlic and remove from the stove.
• Add the yogurt, flour, salt and a tablespoon of garlic butter to the yeast mixture. Mix with a wooden spoon until a dough starts forming, Knead with the hand until the dough separates from the bowl, adding water or flour if necessary. Turn the dough on the counter and continue to knead for 3 to 4 minutes, until a smooth ball is obtained,
• Place the dough in a large bowl and coat with a few extra drops of garlic butter. Cover and leave to rise until the paste doubles its in volume (approximately 2 hours)
• Press the dough and turn it on the counter. Form a rough rectangle and cut into 6 pieces. Roll them each into a ball and dust with flour. Cover with a plastic film and leave to rest for 15 to 20 minutes until the dough is slightly swollen.
• Roll each piece into an oval about 1/8 inch thick. Sprinkle coriander on top and slightly press to adhere.
• Preheat a flat pan or tawa until it is very hot. Cook each naan 1 to 2 minutes until large bubbles appear. Turn, press slightly and cook 2 to 3 minutes more until the bottom bubbles are burnt.
• Spread with garlic butter before serving.