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My review
Garlic Naan
67k
Chef John
"Though restaurant naan is usually cooked in the intense heat of the tandoor oven, you can pull off this homemade version using a hot cast iron skillet. When cooked at the proper temperature, the naan will develop blistered bubbles with a lovely golden-black char. Reward yourself for a job well done by sopping it in copious amounts of curry."
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Ingredients
3 h 10 m servings 227Original recipe yields 6 servings (6 naan)
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- US
- Metric
Directions
{{model.addEditText}} Print- Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
- In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
- Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
- Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
- Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
- Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
- Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
- Brush naan with more garlic butter before serving.
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Footnotes
- Chef's Notes:
- You can use all-purpose flour instead of bread flour.
- Replace kosher salt with 1/2 teaspoon fine salt if desired.
- Try pairing these with my recipe for Creamy Cashew Chicken.
Nutrition Facts
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Reviews
Read all reviews 15Most helpful
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8/31/2019
Rather than frying it I baked it at high heat on a pizza stone. Cooked at 400 degrees for 12 minutes. browned nicely. Flavor was perfect. Used it for appetizer base.
5/24/2019
Very good naan recipe and easy to make! Cooked it on a cast iron pan and they came out great!
5/19/2019
Delicious! Be sure to roll thin enough. My first couple were a bit thick. They bubbled and charred beautifully! So good!
3/28/2019
Delicious and chewy! Although high heat is too hot for making this on a cast iron. My first few ended up burnt due to the instructions to heat my pan as hot as possible. Medium high is perfect f...
3/19/2019
The second piece I cooked turned out good. High seems like it was too hot on an electric coil stove. I ended up with charred spots that are similar to the ones pictured when I turned the burner ...
3/14/2019
made this today alongside your creamy cashew chicken curry.i have never eaten naan bread so I have nothing to compare to but I think it was awesome.i made as written.dough was very easy to work ...
9/30/2019
Great recipe. I will roll them a bit thicker next time. It turned out very well and was a hit
9/8/2019
I am slowly conquering my fear of yeast breads - this was a bit time-consuming, but it came out so delicious, and in the end it was so so so easy!