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garlic naan

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.
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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
 

  1. In a large bowl, combine the warm water, yeast, and honey. Stir gently and let sit for 5 minutes, or until frothy.
  2. Add the flour, yogurt, oil, and salt to the yeast mixture. Knead the dough until smooth.
  3. Cover the bowl with plastic wrap and let the dough rise for 1 hour, or until doubled in size (refrigerating overnight yields better results).
  4. 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.
  5. On a lightly floured surface, roll out each dough ball into an oval or round shape, about ¼ inch thick.
  6. 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.
  7. While the naan cooks, mix the melted butter with the minced garlic and parsley.
  8. Brush the hot naan with the garlic butter immediately after cooking.