You can make soft, blistered garlic naan at home in a very hot cast-iron skillet. The dough uses yogurt and a little yeast for a tender, bubbly crumb. This recipe makes 6 naan.
Prep: 20 minutes + 1 hour rising | Cook: 15 minutes | Makes: 6
Ingredients
Dough
- 2 cups all-purpose flour, plus extra for rolling
- 1 tsp instant yeast, 1 tsp sugar, 1/2 tsp baking powder, 3/4 tsp salt
- 1/3 cup plain yogurt
- 2 tbsp oil
- About 1/2 cup warm water
Garlic butter
- 3 tbsp melted butter
- 3 garlic cloves, finely minced
- 2 tbsp chopped cilantro (or fresh basil for basil garlic naan)
Method
- Whisk the flour, yeast, sugar, baking powder and salt. Add the yogurt, oil and enough warm water to form a soft dough.
- Knead 6 to 8 minutes until smooth. Cover and let rise for 1 hour until doubled.
- Divide into 6 balls. Roll each into an oval about 5 mm (1/4 inch) thick.
- Heat a cast-iron skillet over high heat until very hot. Brush one side of the naan with water and place that side down.
- Cook for 1 to 2 minutes until bubbles form, then flip and cook another minute, pressing lightly. Char the top over open flame or under the broiler if you like.
- Brush with garlic butter and sprinkle with cilantro or basil.
Tips
- Keep the skillet screaming hot. Cool pans make dense naan.
- Cover finished naan with a cloth so it stays soft.
- Add grated paneer, spinach or potato for stuffed naan.
Pairing ideas
Naan loves saucy curries: Butter Chicken, Daal Makhani, Palak Paneer and chana masala.
Order it
Our bread basket includes naan, butter naan, Basil Garlic Naan, stuffed naan, keema naan and more, baked in our clay oven. For events, see our catering options.
FAQ
Can I make naan without yeast? Yes. Use self-raising flour with yogurt for a quick version, though yeast gives a fluffier crumb.
Can I freeze naan? Yes. Freeze cooked naan and warm in a skillet.