Garlic Naan
Garlic naan is a soft, pillowy Indian flatbread made from leavened dough, brushed generously with garlic butter and cooked with characteristic char spots on a very hot surface. It is the perfect accompaniment to any Indian curry and is far easier to make at home than most people realize.
Soft and buttery leavened flatbread loaded with fragrant garlic, cooked to perfection on a cast iron skillet.
Nutrition per serving
Ingredients
Dough
Leavening
Topping
Instructions
Make and Prove the Dough
Combine flour, yeast, sugar, salt, and yogurt in a large bowl. Gradually add warm water, a little at a time, mixing until a soft, slightly tacky dough forms. Knead on a floured surface for 8 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and rest in a warm place for 1 hour until doubled in size.
Prepare Garlic Butter
While the dough proves, combine the melted butter with the very finely minced garlic and a pinch of salt in a small bowl. Finely chop a small handful of fresh cilantro and add it to the butter. Set this aromatic topping aside at room temperature so it remains pourable and does not solidify.
Shape the Naan
Punch down the proved dough and divide it into 6 equal portions. On a lightly floured surface, roll each portion into a teardrop or oval shape approximately 5 millimeters thick. It does not need to be perfect. A rustic, uneven shape is completely authentic and actually desirable.
Cook and Brush
Heat a cast iron skillet over the highest heat for 3 minutes until smoking hot. Place a naan in the dry pan and cook for 60 to 90 seconds until large bubbles form and the underside has dark char spots. Flip and cook for another 60 seconds. Remove immediately and brush generously with the garlic butter mixture. Serve at once.
Substitutions
Common mistakes
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