GARLIC NAAN
Store-bought naan can’t compete with this — pillowy, blistered, and brushed with garlic butter the second it comes off the pan. It takes a little planning (the dough loves an overnight rise), but the payoff is naan that’s worth pulling apart with your hands straight out of the skillet, especially alongside a bowl of butter chicken or lentil curry.
GARLIC NAAN
Store-bought naan can't compete with this — pillowy, blistered, and brushed with garlic butter the second it comes off the pan. It takes a little planning (the dough loves an overnight rise), but the payoff is naan that's worth pulling apart with your hands straight out of the skillet, especially alongside a bowl of butter chicken or lentil curry.
Ingredients
Dough
- 190 mL warm water
- 7 g yeast
- 1 tsp honey or sugar
- 350 g bread flour
- 150 g all-purpose flour
- ¼ tsp baking soda
- 90 g yogurt
- 9 g salt
- 30 mL oil
Garlic Butter
- 5 tbsp butter, melted
- 4 garlic cloves, minced
- Fresh parsley or cilantro, chopped
Method
- In a large bowl, combine the warm water, yeast, and honey. Stir gently and let sit for 5 minutes, or until frothy.
- Add the flour, yogurt, oil, and salt to the yeast mixture. Knead the dough until smooth.
- Cover the bowl with plastic wrap and let the dough rise for 1 hour, or until doubled in size (refrigerating overnight yields better results).
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a smooth ball, cover with plastic wrap, and let proof for 30 minutes.
- On a lightly floured surface, roll out each dough ball into an oval or round shape, about ¼ inch thick.
- Heat a seasoned cast iron skillet or heavy-bottomed pan over medium-high heat (no oil needed). Cook each naan for about 2 minutes on the first side, until bubbles form and the underside is golden. Flip and cook the second side for 1–2 minutes, until golden brown.
- While the naan cooks, mix the melted butter with the minced garlic and parsley.
- Brush the hot naan with the garlic butter immediately after cooking.
