Naan with Paneer Dip

Instructions

1. Step 1

   Combine the warm water, dry yeast, and sugar in the mixing bowl. Leave until a foamy layer appears.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Dry Yeast, 8.0 gr Sugar, 100.0 ml Water

   Cookware: mixing bowl, wooden spoon

2. Step 2

   Add the wheat flour, ½ cup (120 ml) yogurt, ⅝ tsp (4 gr) salt, and vegetable oil to the yeast mixture. Stir until a rough dough forms.

   Ingredients used: 120.0 ml Plain Yogurt, 4.0 gr Salt, 15.0 ml Vegetable Oil, 300.0 gr Wheat Flour

   Cookware: mixing bowl, wooden spoon

3. Step 3

   Turn the dough onto the work surface and knead until smooth and elastic.

   Timer: 8 min (fixed)

   Cookware: Clean work surface

4. Step 4

   Return the dough to the bowl, cover it with the kitchen towel, and let it rise in a warm place until roughly doubled in size.

   Timer: 60 min (fixed)

   Cookware: kitchen towel, mixing bowl

5. Step 5

   Blend the paneer with the remaining ½ cup (120 ml) yogurt and ⅜ tsp salt, along with the garlic, lemon juice, cumin, chili pepper, and cilantro. Blend until creamy, scraping down the sides as needed.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Chili Pepper, 15.0 gr Cilantro, 4.0 gr Garlic, 2.0 gr Ground Cumin, 15.0 ml Lemon Juice, 250.0 gr Paneer, 120.0 ml Plain Yogurt, 2.0 gr Salt

   Cookware: blender

6. Step 6

   Divide the risen dough into 8 equal pieces. Roll each piece into a thin oval about 18 cm long.

   Timer: 10 min (fixed)

   Cookware: Clean work surface, kitchen towel, rolling pin

7. Step 7

   Preheat the dry skillet over high heat until thoroughly hot.

   Timer: 3 min (fixed)

   Cookware: skillet

8. Step 8

   Cook the naan one at a time until bubbles form and the underside develops dark spots, about 1–2 minutes. Turn and cook the second side for about 1 minute, then transfer to the serving plate and cover with the towel while cooking the remainder.

   Cookware: kitchen towel, serving plate, skillet, spatula

9. Step 9

   Melt the butter in the small saucepan over low heat, then remove it from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Butter

   Cookware: small saucepan

10. Step 10

    Brush the warm naan with the melted butter.

    Cookware: pastry brush, serving plate

11. Step 11

    Serve the warm naan with the paneer dip.

    Cookware: serving plate