For me, no Indian restaurant meal is ever complete without warm, butter garlic naan. I love mine piping hot with lots of garlic and enough butter to fill the Pacific Ocean! This amazing recipe is from Host the Toast! She has made this recipe so perfect I could never improve it. I have now made this recipe a gazillion times and have all the measurements memorized. We used to be frozen naan loyalists but this little bit of effort in planning goes a long way! This recipe is super kid friendly, I even managed to get my little cousin in the kitchen with me to make these. These garlic naans are so soft and pillowy they make the perfect compliment to any meal. Use these for naan pizzas, a twist on a crostini or with some hummus as a snack! This recipe is fool proof and is sure to be a great addition to your table. I highly recommend making a double batch, because these won’t last long!
Ingredients:
- Naan
- 4 c. all-purpose flour
- 1 tbsp. sugar
- 2 tsp. instant yeast
- 1 tsp. salt
- 3/4 c. plain yogurt
- 3/4 c. warm milk
- 3/4 c. warm water
- Garlic Butter
- 1 tbsp garlic paste/minced garlic
- 1 stick softened unsalted butter
- cilantro leaves
Method:
- Using a stand mixer, combine flour, salt, sugar and yeast.
- Add yogurt and continue to mix.
- Turn the speed up slightly, and add milk and water 1/4 c. at a time until the dough starts to pull away from the sides of the bowl. It will take a few minutes (as you can see in the video!) so be patient.
- Empty dough into separate bowl that has been oiled/greased. Make sure the dough is covered with a thin film of oil as well to prevent it from drying out while it rises. Cover the bowl with a towel and place on your countertop or in your oven (turned off!) with the light on.
- Preheat cast iron pan or pizza stone to 500° on the middle rack. Let the stone heat in the over at that temperature for roughly 30- 45 minutes.
- Let the dough rise for 1-2 hours until doubled in size. After the dough has risen punch out the air and divide into 12 pieces. Let the dough sit for another 15 minutes until they’ve grown roughly another third in size. Make garlic butter while the naan rests by mixing 1 stick of softened, unsalted butter and 1 tbsp, of garlic paste/minced garlic.
- Roll out dough pieces to about 1/4 inch thickness. Keep them covered with a towel while you roll them out so they don’t dry out. Place the rolled naan on the cast iron skillet or pizza stone in the oven for about a minute on the first side until it puffs up and 30 seconds on the other side until there are brown spots on the naan.
- Brush with garlic butter and cilantro leaves.