Cilantro and Garlic Naan
- 3 3/4 cup all-purpose flour, plus more if needed
- 1 1/2 tsp dry yeast
- 2 tsp kosher salt
- 2 tsp sugar
- 2 tsp olive oil
- 1 2/3 cup warm water
- 1/2 cup cilantro leaves
- 6 garlic cloves, minced
- 1/2 cup EVOO, plus more if needed
*TIP: If you run your mixer bowl under warm water before you begin it will help the yeast activate faster.
In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt and sugar. With the mixer running on low add the water and oil. The dough will come together slowly. Let the mixer knead the dough for about 5 minutes, adding more flour if the dough is too sticky. Place the dough on a lightly floured or oiled surface and let it rise in a warm place for at least 30 minutes. The dough should double in size. Preheat oven to 400°F. Once dough is ready, place in a large bowl, and punch down. Break into tennis ball size pieces and toss into 8-10″ circle, as you would a pizza. Lather both sides with olive oil and place on a hot grill or pan for a few minutes until bubbles form. Flip and grill other side for an additional two minutes. Brush with olive oil and garlic and bake for 5 minutes. Once bread is cooked through brush with more olive oil and garlic and sprinkle cilantro all over it.
Split dough into five balls. Roll one out into a circle, cut in half, and bring straight edges together to make a cone. Seal with water and press firmly to close. Fill with samosa filling and fold top edges over, seal with water and press firmly. Heat 2 inches of vegetable oil to medium high (375-425 degrees) and fry samosas for approximately 2 mintues until golden brown. Serve hot.