Description
Authentic Artisan Garlic Naan is a traditional Indian flatbread infused with fresh garlic and finished with melted butter and cilantro. Soft, slightly chewy, and cooked perfectly on a hot skillet, this naan is ideal for serving alongside curries, stews, or using as a flavorful wrap. The dough is made with yogurt and a blend of leavening agents to achieve an airy texture.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup plain yogurt (room temperature)
- ¼ cup warm water
- 1 tablespoon oil or melted butter (for dough)
Toppings
- 3 tablespoons melted butter (for brushing)
- 3 cloves garlic, finely minced
- 2 tablespoons chopped fresh cilantro (optional)
- Extra flour for rolling
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda. Add the plain yogurt, warm water, and oil or melted butter to the dry ingredients. Mix thoroughly until a soft, slightly sticky dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for 5–6 minutes until it becomes smooth and elastic. This process develops the gluten for a tender yet chewy texture.
- Let the Dough Rest: Lightly oil a bowl and place the dough inside. Cover it with a clean cloth or plastic wrap and let it rest at room temperature for 1–2 hours. This resting period allows the dough to relax and slightly rise, enhancing softness.
- Divide and Shape Dough: After resting, divide the dough into 6 equal portions. On a floured surface, roll each ball into an oval or teardrop shape approximately ¼ inch thick. Sprinkle each piece evenly with the finely minced garlic and gently press the garlic into the dough’s surface to adhere.
- Heat the Skillet: Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Heating the pan thoroughly is crucial to achieving the characteristic naan bubbles and light charring.
- Cook the Naan: Place a piece of naan, garlic side up, onto the hot skillet. Cook for 1–2 minutes until bubbles begin to form and the underside shows brown spots. Flip carefully and cook the other side for an additional 1–2 minutes until golden and cooked through.
- Finish with Butter and Cilantro: Remove the cooked naan from the skillet and immediately brush generously with melted butter. Optionally, sprinkle chopped fresh cilantro on top for added freshness and aroma.
- Repeat: Continue the process with the remaining dough balls until all naan are cooked. Serve warm for the best texture and flavor.
Notes
- For an even more authentic texture and lightly charred flavor, briefly cook each naan over an open flame after skillet cooking.
- Serve warm naan alongside your favorite curry, stew, or use it as a flavorful wrap bread.
- You can substitute plain yogurt with Greek yogurt thinned with a little water if preferred.
- Ensure the skillet is properly heated before cooking each naan to prevent sticking and achieve ideal blistering.
