Description
This Authentic Artisan Garlic Naan recipe offers a traditional Indian flatbread experience, featuring a soft, slightly chewy texture infused with fragrant garlic and fresh cilantro. Made from simple pantry staples and cooked on a hot skillet to mimic the tandoor, these naan breads are perfect for accompanying curries or enjoying as a flavorful snack.
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water (about 110°F)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup plain whole milk yogurt
- 2 tablespoons olive oil
Topping
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 2 tablespoons chopped fresh cilantro
Other
- Extra flour for dusting
Instructions
- Activate yeast: In a small bowl, combine the active dry yeast, granulated sugar, and warm water (about 110°F). Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare dough mixture: In a large bowl, mix together all-purpose flour and salt. Add the plain whole milk yogurt and olive oil, then pour in the foamy yeast mixture. Stir until a shaggy dough forms that begins to come together.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it is smooth and elastic, which helps develop the gluten for a nice texture.
- First rise: Place the kneaded dough in a lightly oiled bowl. Cover with a clean cloth or plastic wrap and set it in a warm place to rise for 1 to 1 1/2 hours, until the dough doubles in size.
- Divide and shape: After rising, punch down the dough gently to release the air. Divide it into 6 equal portions. Roll each portion into an oval shape about 1/4 inch thick, dusting with flour as needed to prevent sticking.
- Heat skillet: Preheat a cast iron skillet over medium-high heat until it is very hot, ensuring the naan cooks quickly and develops characteristic charred spots.
- Cook the naan: Place one rolled dough oval into the hot skillet. Cook for 1 to 2 minutes on the first side until bubbles appear on the surface. Flip and cook the other side for another 1 to 2 minutes until golden brown with some charred spots.
- Garlic butter topping: While the naan is still warm, brush it generously with the melted butter mixed with finely minced garlic to infuse a rich garlic flavor.
- Garnish and serve: Sprinkle the garlic buttered naan with chopped fresh cilantro. Serve warm as a delicious side or snack.
Notes
- To replicate the authentic tandoori style, cook the naan in a very hot skillet for charred spots and traditional texture.
- A pinch of baking powder can be added to the dough for a softer naan.
- You can freeze cooked naan and reheat it in a hot skillet to enjoy later.
