Garlic Naan

Soft, chewy yogurt flatbreads cooked in a hot cast-iron skillet until blistered and brushed with garlic butter and cilantro. Makes 8.

Vegetarian

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 15 min
  • Total 1 hr 50 min
  • Yield 8 naan
  • Level Intermediate

Updated

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Stack of blistered garlic naan brushed with butter and cilantro

Restaurant naan is baked against the wall of a tandoor; a very hot cast-iron skillet gives the same bubbles and charred spots at home.

The yogurt in the dough keeps it soft and tender.

Instructions

  1. Make the dough. Mix the flour, yeast, sugar, salt and baking powder. Add the water, yogurt and oil and knead 5 minutes until smooth and soft.
  2. Rise. Cover and let rise in a warm place about 1 hour, until doubled.
  3. Shape. Divide into 8 balls and roll each into an oval about 1/4 inch thick.
  4. Cook. Heat a cast-iron skillet over medium-high heat until very hot. Cook each naan 1 to 2 minutes, until bubbles form and the bottom is charred in spots, then flip and cook 1 minute more.
  5. Brush. Stir the garlic into the melted butter and brush over the hot naan. Sprinkle with cilantro and serve warm.

Tips

  • Keep cooked naan wrapped in a towel so it stays soft.
  • For plain butter naan, leave out the garlic and cilantro.

Storage and leftovers

Make ahead Freezer-friendly

Keep wrapped at room temperature up to 2 days, or freeze with parchment between the pieces up to 3 months. Warm in a dry skillet or a 350°F oven for a few minutes.

Questions about this recipe

Can I make naan without a tandoor?
Yes. A very hot cast-iron skillet gives the blisters and char.
Can I freeze naan?
Yes. Freeze cooked naan, then reheat in a skillet or oven.

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