Garlic Naan Recipe
Make Garlic Naan Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Garlic Butter & Assembly
Method
Dough
- 1
Activate yeast
In a small bowl combine warm water (about 100–110°F / 38–43°C) and sugar. Sprinkle the instant dry yeast over the surface and let sit 5–10 minutes until foamy. (If yeast does not foam, start again with fresh yeast.)
- 2
Mix dry ingredients
In a large mixing bowl whisk together the all-purpose flour, fine salt, and baking soda until evenly distributed.
- 3
- 4
Form dough
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. If the dough feels too dry, add up to 2 tablespoons of warm water, one teaspoon at a time. The dough should be soft, slightly sticky but manageable.
- 5
Knead
Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 4–5 minutes.
- 6
- 7
Divide dough
Punch down the dough gently to release gases. Turn out onto a work surface and divide into 8 equal pieces (for dinner-plate sized naans). Shape each piece into a tight ball and cover with a towel. Let rest 20–30 minutes to relax the gluten (this makes rolling easier).
Garlic Butter & Assembly
- 8
Prepare garlic butter
Melt the unsalted butter in a small saucepan over low heat or in a microwave. Stir in the minced garlic, chopped cilantro, and 1/2 teaspoon salt. Keep warm (but not boiling) to infuse the garlic into the butter.
- 9
Shape naans
Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (a few drops of water should sizzle and evaporate instantly). On a lightly floured surface, take one dough ball and press it with your fingers to flatten. Using a rolling pin or your hands, roll or stretch the dough into an ovoid or teardrop shape about 1/8–1/4 inch thick.
- 10
Cook on stovetop
Place the rolled naan onto the hot skillet. Cook until bubbles form on the surface and the underside has brown spots, about 1–2 minutes. Flip with tongs and cook the other side 30–60 seconds until charred spots appear and the naan is cooked through. If the pan becomes too hot and the naan chars too quickly, reduce heat to medium.
- 11
- 12
Repeat
Repeat rolling, cooking, and buttering with the remaining dough balls. Keep cooked naans wrapped in a clean kitchen towel or in a low oven (150°F / 65°C) to stay warm and soft while you finish the batch.
- 13