Naan is something I learned to cook during my trip to India in 2016. It comes together so easily and I always have the ingredients on hand. This is one of those really forgiving recipes, it doesn't have to look perfect to taste amazing. Enjoy this hot out of the skillet slathered in garlic butter with any dish, any time of the day.
Garlic Naan
Ingredients:
2 tsp active dry yeast
1 3/4 cup all purpose flour + extra for kneading & rolling
1 1/3 cup wheat flour
2 tbs canola oil
1 cup water (warm)
1/2 cup milk (warm)
1/2 tbs sugar
1 tsp salt
6 garlic cloves (pressed, divided in half)
1/2 cup salted butter (melted for brushing)
To make the naan we must start by making the dough. Add warm water to yeast, then add sugar. Let sit 10 mins, until foamy.
Once the yeast has been activated add lukewarm milk, salt, both flours, and 1/2 of garlic paste. Using your hands mix all ingredients. Begin to knead the dough, adding in one tablespoon of all purpose flour at a time as needed. Dough should be a little wet. You’ll only need to knead briefly, 1-2 mins in the bowl. If it feels too sticky add a little more flour. Dough should not be very dry.
Coat the bowl with canola oil, add dough, and coat dough in oil. Cover with plastic wrap then layer with a kitchen towel. Leave to rise until doubled in size, 1-2 hours.
You can make the dough ahead of time and leave it in the fridge. For me, it takes about 1.5 hours to rise to double its size.
Transfer dough to floured work surface. Heat a cast iron skillet to med-high heat.
Melt butter with remaining 1/2 of garlic paste. Divide dough into 8-10 balls. Dust dough with flour, using your hands and a rolling pin, roll each ball into a 7-8” inch circle. Cover rolled out portions with kitchen towel to keep from drying out.
Shake off extra flour and place rolled-out dough on un-greased cast iron skillet. I like to cook the naan one at a time as I roll them out. As soon as I have one rolled out I’ll toss it in the skillet. Let it cook 1-2 mins, without moving, until bubbles rise in dough. I like to cover the pan with a lid at this time. Keep a close eye on the naan, it will cook quickly. Using tongs, flip the naan. Ideally you’d finish naan over a direct gas flame, but if you’re using electric like me - just a quick flash on the other side to brown 10 seconds or so.
Brush with garlic butter, cover with paper towels layered with dish towel to keep warm while you cook remaining dough. Enjoy with shashuka, lamb meatballs, curry or masala!
