Description
Soft, buttery, and bursting with garlic flavor, this artisan naan is made from scratch with a tangy yogurt dough. Perfect as a side for curries or enjoyed on its own.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 cup (120ml) warm water (110°F/43°C)
- 1/4 cup (60g) plain yogurt
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- For the garlic butter topping:
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Proof the yeast: In a small bowl, combine warm water, sugar, and yeast. Let stand 5-10 minutes until frothy.
- Make the dough: In a large mixing bowl, whisk together flour and salt. Add the yeast mixture, yogurt, and olive oil. Stir until a shaggy dough forms.
- Knead the dough: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, until doubled.
- Prepare garlic butter: While dough rises, combine melted butter and minced garlic in a small bowl. Set aside.
- Divide dough: Punch down the risen dough and divide into 6 equal portions. Shape each into a ball and let rest, covered, for 10 minutes.
- Roll out naan: On a floured surface, roll each ball into an oval or teardrop shape about 1/4 inch thick.
- Cook naan: Heat a cast-iron skillet or tawa over medium-high heat. Place one naan in the skillet and cook 1-2 minutes until bubbles form and bottom is golden. Flip and cook another 1-2 minutes.
- Add garlic butter: Brush cooked naan with garlic butter and sprinkle with cilantro. Keep warm in a low oven while cooking remaining naan.
- Serve immediately.
Notes
For a charred flavor, you can cook the naan over a gas flame directly (using tongs) after the skillet. This recipe can be made ahead; reheat naan in a hot dry skillet or oven.
Nutrition
- Calories: 180 kcal
- Sugar: 2 g
- Fat: 5 g
- Carbohydrates: 30 g
- Protein: 5 g