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
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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.
Ingredients
Dough
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 3/4 cup warm water
- 1/2 cup plain whole-milk yogurt
- 2 tablespoons vegetable oil
Garlic butter
- 4 tablespoons butter, melted
- 3 cloves garlic, minced
- 2 tablespoons chopped cilantro
Instructions
- 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.
- Rise. Cover and let rise in a warm place about 1 hour, until doubled.
- Shape. Divide into 8 balls and roll each into an oval about 1/4 inch thick.
- 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.
- 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.
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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