Fresh Garlic Naan
There is a distinct difference between store-bought naan and the bread pulled from a hot pan. This dough requires time to ferment, which develops the structure needed to puff and stretch without tearing.
Control the heat to manage the bubbles.
Your skillet must be smoking hot before the dough touches it. If the pan isn't hot enough, the bread will dry out and turn into a cracker rather than a tender flatbread.
- Heavy cast iron skillet
- Rolling pin
- Mixing bowl
- Clean kitchen towel
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspinstant yeast
- 1 tspsugar
- 1/2 cupplain full-fat yogurt, room temperature
- 1/2 cupwarm water
- 1 tspsalt
- 3 tbspmelted ghee or butter
- 3 clovesgarlic, minced
- 2 tbspfresh cilantro, chopped
Mastering the puff
Rolling the dough thin and slapping it into a preheated dry cast iron skillet forces the water inside to steam instantly, creating those iconic, charred pockets.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in a small bowl. Let it sit for 5 minutes until it looks foamy.
Form the dough
Combine flour and salt in a large bowl. Stir in the yogurt and the yeast mixture. Knead on a floured surface for 8 minutes until smooth and elastic.
Proof
Place the dough in a greased bowl, cover with a damp towel, and set in a warm place for 90 minutes, or until doubled in volume.
Divide and shape
Divide the dough into 6 equal balls. Roll each out into an oval about 1/8 inch thick.
Sear
Heat your cast iron skillet over high heat until it smokes slightly. Lay a dough oval in the pan. Cook for 1-2 minutes until large bubbles form and the bottom is charred with dark spots.
Finish
Flip the bread and cook for another minute. Remove from the pan and immediately brush with the melted ghee mixed with minced garlic and cilantro.
Other turns to take.
Kalonji Naan
Press a teaspoon of black onion seeds (kalonji) into the dough before rolling to add a nutty, floral aroma.
Stuffed Paneer Naan
Place a tablespoon of crumbled, seasoned paneer in the center of the dough ball, seal it, and roll gently to create a filled bread.
When it doesn't go to plan.
Keep the cooked naan wrapped in a kitchen towel; the trapped steam keeps them pliable.
If the dough keeps springing back when you roll it, let it rest for another 10 minutes to relax the gluten.
Use a high-smoke point oil or ghee on your garlic mixture to prevent it from burning if you choose to sear the garlic side briefly.
The ones that keep coming up.
Can I bake this in a standard oven?
You can, but it will lack the characteristic char. If you must use an oven, place a baking stone on the highest rack, heat to the maximum temperature, and bake for 2-3 minutes.
Why didn't my naan puff?
Usually, the pan wasn't hot enough or the dough was rolled too thick. Ensure your skillet is at the highest heat setting before the first piece goes in.
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