(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In a large mixing bowl whisk the water, sugar and yeast to combine. Let sit for 10 minutes or until the mixture begins to bubble.
Add in the milk, yogurt, Country Crock Original Spread, minced garlic, flour, baking powder and salt. Mix until the dough comes together with your hands.
Turn the dough out onto a lightly floured surface and use floured hands to knead the dough until smooth, about 3 minutes.
Lightly grease the same mixing bowl with a small amount of the melted Country Crock Original Spread. Transfer dough to the bowl and cover with plastic wrap. Let the dough rest at room temperature for about an hour until it's doubled in size.
When ready to cook, divide the dough into 15 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a very thin oval, about 5 inches long and 1/8-inch thick. Repeat with any remaining dough.
Heat a large cast iron skillet over medium-high heat. Grease the skillet all over with 1/2 teaspoon of the extra Country Crock® Original Spread.
Place one piece of the naan on the greased hot skillet and cook until bubbles form on top, about 2 minutes. While cooking, brush the top with more Country Crock® Original Spread.
Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan.
Combine melted Country Crock® Original Spread and minced garlic together in a bowl. Brush each naan with the melted Country Crock® Original Spread and top with chopped parsley.
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