Garlic Naan

Prep Time - about 2 hours

Cooking time about 20 min

Ingredients

3 1/4 cups +3 to 4 TB all purpose flour

1 teaspoon salt

1 cup water, lukewarm

1 TB sugar

2 tsp active dry yeast

1/3 cup milk, lukewarm

2 TB plain yogurt

3 TB canola oil

2 large garlic cloves, grated

Garlic Butter

3 tablespoons butter

3 tablespoons chopped cilantro

2 teaspoons minced garlic

Preparation

1. In a large a bowl whisk together 3 1/4 cups all purpose flour  with 1 tsp salt. Set aside.

2. To the bowl of your stand mixer, add lukewarm water and then add the sugar and yeast. Let it bloom for 5-10 minutes. You will know the yeast is activated as it becomes all bubbly on top.

3. Once the yeast in activated, add the lukewarm milk, yogurt and oil.

4. Add the flour mixture and mix until combined.

5. Next add the grated garlic. Start adding the remaining 3-4 tablespoons of flour , one tablespoon at a time and add more if the flour is too sticky.  The dough will be sticky, so do not add more flour to make it dry. It just shouldn't be really sticky.

6. Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is smooth. Transfer the dough to a oiled bowl. Cover the oiled the bowl with a warm, moist kitchen towel and let the dough rise in a warm place for 60-90 minutes. 

7. After around 90 minutes, the dough will be more than double in size. Punch the dough lightly to release the air.

8. On a lightly floured surface divide the dough into 8 equal parts (around 100-105 grams each). Dough will be sticky so oil your hands while dividing the dough. Cover the dough balls with saran wrap and then a kitchen towel and let them rest for 10-15 minutes.

9. Meanwhile make the garlic butter by melting 3 tablespoons of butter, add minced garlic and chopped cilantro to it. Simmer for a few minutes. Keep the garlic butter warm and ready to brush on the naan.

10. Heat up an iron skillet on medium-high heat. I really recommend using an iron skillet to make these naan. Also, turn your grill or a sear burner on high and let preheat. 

11. Take a dough ball and roll it into an oval shape, around 10 to 11 inches long and 6 inches wide. Apply little oil on top of the dough before you try to roll it. Also oil your roller. Do not try to roll the dough like you would roll a tortilla/roti/paratha. Simply stretch it length wise and then width wise.

12. Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Brush the naan at this point with the prepared garlic butter.

13. Using tongs, remove the naan from skillet, flip it and transfer directly to the gas grill. There will be a little mess as the butter will pour down and possibly flame up a little. Don't worry, it's okay. If desired you can cover your grill with aluminum foil before you begin cooking the naan.

14. Cook the garlic naan for 15-20 seconds (directly on grill) until nicely golden brown from both the sides.

15. Remove from heat and brush with more garlic butter. Serve these homemade garlic naan with Crispy Chickpeas and Lamb with Garlic Yogurt and Greens or Brick Chicken with Apricot Cous-Cous

 Jeffrey Cowgill 2020  (updated 2024)