Directions

1. Preheat oven to 400F

2. Cut the top of the garlic bulb and wrap in foil

3. Place in the oven for 35-40 minutes. Let cool.

4. Once cooled, squeeze out the roasted garlic onto a dish.

5. In a bowl, add 190g flour, salt and baking soda. Mix until well combined.

6. In a pan, heat up the ghee. Once hot, add the roasted garlic and rosemary. Infuse the ghee and put in bowl to cool.

7. In another bowl, mix together warm water and sugar until dissolved. Add yeast into water and mix. Put yeast on the side to foam up and rise.

8. In a stand mixer, add egg and cream of tartar. Mix for several minutes until it foams up.

9. Once eggs are fluffy, slowly add the buttermilk, ghee, and yeast. Mix until well incorporated.

10. Gradually add the flour until a dough starts to form, occasionally scraping the side of the bowl. Take the dough out and hand knead to incorporate any loose pieces of dough.

11. Put the dough into a bowl and cover with plastic wrap. Proof for another 15 minutes.

12. Heat up a cast iron skillet with 14g of oil. After the second proofing, cook the naan on the skillet for around 2 minutes or until brown. Add more oil as needed to keep skillet coated in oil.

13. Flip the naan and cook the other side for another 2 minutes or until brown. Best served warm.