Garlic Naan

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Rolling pin
• •Kitchen scale
• •Small saucepan for garlic butter
• •Pastry brush

Instructions

1. 1

   Mix the dough

   Whisk together the flour, yeast, salt, and sugar in a large bowl. Create a well in the center. Add the yogurt, warm water, and oil. Stir with a wooden spoon until a shaggy mass forms. The dough will look rough and uneven. This is correct. Don't chase smoothness yet.

   If using active dry yeast instead of instant, dissolve it in the warm water with a pinch of sugar first. Wait until it foams, about 5 minutes, before adding to flour.
2. 2

   Knead until smooth

   Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, pushing with the heel of your hand, folding, turning a quarter rotation, and repeating. The dough transforms from sticky and rough to smooth and supple. When ready, it springs back slowly when you poke it with a finger. The surface should feel like a baby's cheek: soft, smooth, slightly tacky but not sticky.

   Resist the urge to add too much flour while kneading. A slightly tacky dough produces softer naan. Keep your hands and surface dusted lightly.
3. 3

   First rise

   Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a damp kitchen towel. Set in a warm spot until doubled in size, about 1 to 1½ hours. The dough is ready when an indentation made with your finger fills in slowly rather than springing back immediately.

4. 4

   Prepare garlic butter

   While the dough rises, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook gently until fragrant and just beginning to turn golden at the edges, about 2 minutes. Remove from heat immediately. Garlic burns quickly and bitter garlic butter ruins everything. Stir in half the cilantro and set aside.

5. 5

   Divide and shape

   Punch down the risen dough to release the gas. Turn onto a clean surface and divide into 8 equal pieces. A kitchen scale ensures uniformity, but eyeballing works fine. Roll each piece into a ball, cover with a towel, and let rest 10 minutes. This relaxes the gluten and makes rolling easier.

6. 6

   Roll the naan

   Working with one ball at a time, roll into an oval or teardrop shape about ¼ inch thick and 8 inches long. Traditional naan isn't perfectly round. Embrace the irregularity. If the dough resists and springs back, let it rest another few minutes before continuing. The gluten needs time to relax.

7. 7

   Heat your skillet

   Place a large cast iron skillet over high heat. Let it get screaming hot, at least 5 minutes. You want the surface to register 500°F or higher if you have an infrared thermometer. No thermometer? Flick a drop of water onto the surface. It should vaporize instantly with an aggressive sizzle. This heat is essential for proper charring.

   Turn on your exhaust fan. Hot, dry cast iron will smoke. This is normal. Open windows if needed.
8. 8

   Cook the first side

   Lay one rolled naan directly onto the dry, hot skillet. No oil. Within 30 seconds, you'll see bubbles forming on the surface. The bottom develops dark char spots. Cook until large bubbles have formed and the underside shows leopard-spot charring, about 1 to 2 minutes. The bread puffs dramatically in places. Don't press it down.

9. 9

   Finish under broiler

   Using tongs, flip the naan and immediately transfer the skillet under a preheated broiler set to high, positioning it 3 to 4 inches from the element. Broil until the top blisters and chars in spots, 30 to 60 seconds. Watch constantly. The difference between perfect char and burnt bread is seconds.

   Alternatively, flip the naan in the skillet, cover with a lid, and cook another minute. You sacrifice some charring but gain convenience.
10. 10

    Brush and serve

    Transfer the finished naan to a plate. Brush generously with warm garlic butter while the bread is still hot. The butter soaks into the surface, glistening and fragrant. Sprinkle with flaky salt and remaining cilantro. Stack finished naan under a clean towel to keep warm while you cook the rest. Serve immediately. Naan waits for no one.

Chef Tips

• •The yogurt must be full-fat and plain. Greek yogurt works but produces a slightly denser naan. Avoid flavored or low-fat varieties entirely.
• •For even more tender naan, replace half the water with warm milk. The milk proteins contribute to browning and softness.
• •Make the dough the night before and let it rise slowly in the refrigerator. Cold fermentation develops more complex flavor. Bring to room temperature before shaping.
• •If you lack a broiler, invert a second cast iron skillet over the first as a lid. The trapped heat mimics a tandoor's radiant cooking.
• •Naan freezes beautifully. Cool completely, stack with parchment between each bread, and freeze in a sealed bag. Reheat directly on a hot skillet or wrapped in foil in a 350°F oven.

Advance Preparation

• •Dough can be refrigerated after the first rise for up to 24 hours. This slow fermentation improves flavor. Allow 30 minutes at room temperature before shaping.
• •Garlic butter can be made up to 3 days ahead and refrigerated. Rewarm gently before brushing.
• •Rolled, uncooked naan can rest, covered, at room temperature for up to 30 minutes before cooking.

Frequently Asked Questions

Nutrition Information

1 serving (about 75g)