North Indian Side
Garlic Naan
Ratings & commentsSoft, blistered naan brushed with garlic butter and coriander, made in a hot frying pan with no tandoor. Makes eight.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 1 h 40 min
- Serves
- 8
- Difficulty
- Medium
- Heat
- Mild
Plan ahead: Leave the dough to rest for an hour before shaping.
About this Garlic Naan
Naan is simply a soft, yogurt-enriched flatbread, and with a very hot pan you can get the blistered, puffy result of a tandoor at home. The dough needs no kneading machine and no yeast: yogurt and baking powder make it light. A brush of garlic butter and fresh coriander makes it a curry-night essential.
Ingredients
- 500 gPlain Flour, plus a little extra for rolling
- 10 gBaking Powder
- 10 gSalt
- 10 gSugar
- 150 gYogurt, plain, at room temperature
- 100 mlMilk, warm
- 20 mlVegetable Oil, for the dough
- 60 gButter, melted, for brushing
- 30 gGarlic, very finely chopped or crushed
- 20 gFresh Coriander, finely chopped
Plus water and a little salt to taste.
How to prepare Garlic Naan
Mix the flour, baking powder, salt and sugar in a large bowl. Make a well in the middle and add the yogurt, warm milk and oil.
Mix to a soft, slightly sticky dough, then knead on a lightly floured surface for 5-6 minutes until smooth and elastic.
Return the dough to the bowl, cover with a damp cloth and leave it somewhere warm for 1 hour, until puffy.
Meanwhile, stir the garlic and most of the coriander into the melted butter and keep it warm.
Divide the dough into 8 balls. Roll each one on a floured surface into a teardrop or oval about 5 mm thick.
Heat a heavy frying pan or griddle over a high heat until very hot. Cook one naan at a time for 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes until blistered and golden in places.
Brush each hot naan generously with the garlic butter, scatter with the remaining coriander and keep warm wrapped in a clean tea towel while you cook the rest.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- The pan must be properly hot: a lukewarm pan gives pale, dry bread.
- For a soft naan, keep the dough slightly sticky and flour the surface rather than the dough.
- Cooked naan reheat well wrapped in foil in a medium oven for 5 minutes.
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