Garlic Naan

I have made this naan recipe more than twenty times, but somehow I always make it at night and have never taken good photos for posting. I finally took some photos. The last time I made it, I served it with some Lentil Soup. It was very delicious. You can also serve naan with beef stew or grilled chicken but my favourite combinations is always vegetarian. I got the original recipe from Lauren’s blog and tweaked it a little bit. Thank you Lauren for inspiring me to cook Naan!

Garlic Naan

Difficulty: medium
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Original recipe from Lushious baking

Preparation time: 15 minutes + 2-4 hours resting time; Cooking time: 30-45 minutes; Makes: 6-12 depending on size.

Ingredients

600g all-purpose flour (the Canadian one works fine)
2 teaspoons Fleischmanns instant yeast
1-2 teaspoons kosher salt or to taste
¼ teaspoon baking powder
2 teaspoons garlic powder (or fresh crushed garlic if preferred)
1 tablespoon sugar
80ml (⅓ cup) yoghurt
375ml (1½ cups) warm water
3 tablespoons extra virgin olive oil
Melted butter or ghee for brushing cooked naans
Chopped parsley or cilantro for topping

Instructions

In a large bowl, sift together flour, yeast salt, baking powder, sugar and garlic powder. Make a well in the centre and add the water, yogurt and olive oil.
Stir the dough with a spoon until it comes together. Turn onto a floured surface and knead for about 5 minutes until it becomes soft, slightly sticky and pliable. If it feels too sticky add a little flour at a time and continue kneading.
Place the dough in a lightly greased container, cover with plastic wrap and let sit in a warm place 2-4 hours (your kitchen should work just fine).
Knock back the dough and divide it into 6-12 equal portions, depending on the size you want, with well-floured hands. Lightly coat each dough ball in flour.. Cover the pieces with a kitchen cloth and let rest for 5 minutes.
Using a well-floured surface and rolling pin, roll each piece of dough into an oval shape (technically it should be a “teardrop” shape). Dough should be 1/8 – 1/4-inch thick.
Heat a large, heavy non-stick skillet over high heat until hot. Do not grease or butter the skillet! Have a large lid, melted butter and chopped parsley or cilantro on hand. (The cast iron skillet didn’t work well for me, I used my T-Fal non stick pan instead).
Brush the rolled naan lightly with a little water and gently lay the brushed side on the skillet and cook on medium-high for 1 minute. Dough will start to bubble.
After about 1 minute, flip naan. Cover with the lid and cook for 30 seconds to a minute more.
Remove from skillet and brush with a bit of butter or ghee, and sprinkle with parsley or cilantro.
Repeat procedure with the remaining naan and serve immediately.
If you plan to save naans for later, leave them unbuttered. When ready to serve them, brush with a bit butter and reheat in a 350F oven for 5-7 minutes.
Last Updated: April 19, 2019