Servings: 10
Equipment
- Cast iron skillet or non-stick skillet
Ingredients
- ¼ cup water warm (around 100℉)
- 2 teaspoons sugar
- 1 ½ teaspoons active dry yeast (rapid rise)
- ¾ cup milk warm (around 100℉)
- ¾ cup Greek yogurt or natural plain yogurt
- ¼ cup butter melted
- 2 cloves garlic minced
- 4 cups bread flour plus extra for dusting - approximately 20 oz
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Begin by combining water, sugar, and yeast in a bowl. Allow the mixture to sit for 5-10 minutes until it starts bubbling on top. Next, add milk, yogurt, oil, minced garlic, flour, baking powder, and salt to the bowl. Mix everything together until the dough comes together.
- Transfer the dough onto a lightly floured surface and knead it with floured hands until it becomes smooth, typically taking 3 to 5 minutes.
- Lightly grease the same mixing bowl with oil. Place the dough back into the greased bowl and cover it with plastic wrap. Allow it to rest at room temperature for approximately an hour, until it doubles in size.
- Once the dough has risen, divide it into 10 equal pieces and shape them into balls.
- Using a rolling pin, roll out each ball of dough into a large oval shape, about 6 inches long and ⅛ inch thick.
- Heat a cast iron or non-stick pan. Lightly grease the surface with oil to prevent the dough from sticking.
- Place the flattened dough in the hot pan and cook until it puffs up, forms bubbles, and develops burnt spots. Flip the naan over and cook the other side. Repeat this process for the remaining dough.
- To make garlic butter, combine melted butter and minced garlic in a small bowl. Mix well and set it aside.
- Once cooked, brush the naan with garlic butter. Top with cilantro and serve hot.
Notes
- I prefer bread flour for this recipe as it gives the naan the right chewy texture. However, if it’s unavailable, all-purpose flour is a good alternative.
- In this recipe, I use active dry yeast, which needs to be bloomed. If you use dried instant yeast, you can add it directly to the dry ingredients without needing to activate it first.
- When rolling the dough, apply light pressure to avoid making the dough tough. When working with one dough ball, keep the remaining ones covered with a kitchen towel to prevent them from drying out.
- If you use a cast iron pan, ensure it is very hot before cooking the naan. You can check by adding a few drops of water—if they evaporate instantly, it’s ready. Once the pan is hot, lower the heat to medium before placing the dough to avoid burning.
- For a non-stick pan, heat it over medium heat until it's evenly warm but not smoking hot, as non-stick surfaces can be sensitive to high temperatures. Test the heat by sprinkling a few drops of water—if they form small bubbles and quickly evaporate, the pan is ready. Once it reaches the right temperature, place the naan on the pan and cook, adjusting the heat slightly if needed to avoid burning while ensuring the naan develops a golden, slightly charred surface.
Nutrition
Calories: 278kcal | Carbohydrates: 39g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 353mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 0.4mg | Calcium: 75mg | Iron: 1mg
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