This garlicky-buttery Naan is perfect for pairing with curries and stews. It’s delicious and the recipe comes together easily
It’s an Indian flat bread and was traditionally baked inside a hot Tandoor oven. But because we don’t have the Tandoor oven here, I’ve adapted the recipe to cook on a stove top.
When making the dough, olive oil and yoghurt are added to give it that pillowy soft texture. You can add garlic straight into the dough or brush the Naan with melted garlic butter after they are done cooking. Either will give you that nice garlic flavor. I’ve done both in this recipe, because why not?
Naan
8
pieces90
minutes25
minutesIngredients
3/4 cup milk (43 degrees celcius)
3/4 cup natural yoghurt (43 degrees celcius).
2 tablespoons sugar
1 teaspoon salt
1 tablespoon active dry yeast
1 egg
1/4 cup oil
1/4 cup butter
4 cups all purpose flour
4 cloves garlic - divided in two.
Parsley - Fresh or dried. Whichever is available.
Directions
In a mixing bowl pour in the warm milk & yoghurt. Add the sugar and the yeast and stir. Let it sit at room temperature for 5 minutes. If the mixture is bubbly, that's good - the yeast is activated. If it's not foamy or bubbly, the yeast has gone bad or the milk mixture was too hot and it killed the yeast. You need to start over with a new batch of yeast.
To the yeast mixture, add half the minced garlic, oil, ghee and salt. Mix through.
Add the egg and mix through.
Add 2 cups of flour to the yeast mixture and stir together. Switch to the dough hook if using a mixer or start to knead by hand on a floured surface. Add flour by 1/2 cup per addition until the dough is smooth and stretchy. You should be able to form it into a ball without a mess in your hands. If it's messy, add a little bit more flour and continue kneading/mixing.
Oil a bowl with olive oil, shape the dough into a ball and place it into the bowl. Turn it over so that all the dough is greased.
Cove the bowl with a towel/plastic wrap and let it rise for an hour.
Punch down the dough. Divide it into 8 balls. Place the balls on a lightly floored surface, and cover with a towel. Let the balls rest for ten minutes.
Using a rolling pin, roll out the balls into an oval/circle. Let them rest for 3 minutes before cooking.
Heat a 12 inch pan (the one we use to traditionally cook chapati) over medium heat. Put a little oil. Add the rolled out dough one at a time. Let it cook on one side for about a minute before flipping it to cook on the other side.
In a small bowl melt the butter, add half the garlic and parsley. Brush each naan with the garlic butter after removing from the pan.
Best served hot!
Left over naan (If that ever happens) can be stored in an air tight container for upto 4 days.