Easy Garlic Naan Bread (Print Version)

Soft Indian flatbread with garlic butter. Perfect for curries or wraps. Quick and delicious in 35 minutes.

# What to Use:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water
05 - 1 teaspoon salt
06 - 4 tablespoons plain yogurt
07 - 2 tablespoons oil or ghee

→ Garlic Butter Topping

08 - 3 tablespoons minced garlic
09 - 2 tablespoons melted butter

# How to Prepare:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir well and let sit for 5 to 10 minutes until mixture becomes frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the yeast mixture. Mix until a dough forms.
03 - Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for approximately 1 hour or until doubled in size.
05 - Punch down the dough and divide into 8 equal portions. Roll each piece into an oval or tear-drop shape approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat.
07 - Place one naan in the hot skillet and cook for 2 to 3 minutes until bubbles form on the surface.
08 - Flip the naan and cook for another 1 to 2 minutes until golden brown spots appear.
09 - Remove from skillet and immediately brush with melted butter mixed with minced garlic.
10 - Repeat cooking and topping process with remaining dough portions. Serve warm.

# Expert Advice:

01 -
  • It comes together in about half an hour, no fancy equipment or hard to find ingredients required.
  • The dough is forgiving and soft, even if you overwork it a little or let it rise too long.
  • Garlic butter brushed on while the bread is still warm creates an aroma that fills your whole kitchen.
  • It pairs with everything, from thick stews to scrambled eggs, and tastes incredible even on its own.
02 -
  • If the yeast does not foam after ten minutes, your water was likely too hot or the yeast was old, start over or the dough will not rise.
  • Do not skip the damp cloth when the dough is rising, or the surface will dry out and form a crust that prevents proper expansion.
  • Brush the garlic butter on while the naan is still hot, otherwise it will just sit on the surface instead of soaking in.
03 -
  • Roll the dough slightly thicker than you think you should, it puffs and chars better with a little extra heft.
  • If your skillet is not hot enough, the naan will turn out pale and tough instead of blistered and soft.
  • Double the garlic butter and keep extra on hand, you will want to brush it on everything once you taste it.
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