Crispy, fluffy, garlicky goodness! Naan seemed so untouchable before - the Indian bread that you can never replicate at home. But today I tried making it & I was pleasantly surprised! Really easy and really delicious!
Time: 1.5 hours total
- 2 cups all purpose flour (plus additional for rolling out the naan)
- 1/2 cup plain yogurt (I used Greek)
- 1/2 cup warm water
- 1 packet yeast
- 1 teaspoon sugar
- 1.5 tablespoons granulated garlic
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 tablespoons salted butter (melted)
- 1 teaspoon parsley flakes
- Put the warm water in a measuring cup with the packet of yeast & the sugar. Stir to combine, then set aside for the yeast to activate.
- Use a small bowl to melt the butter & combine with the minced garlic. Add parsley flakes also.
- In a large mixing bowl, combine the flour, granulated garlic & some parsley flakes & mix to combine.
- Once the yeast is bubbly (~10 minutes), add the olive oil & yogurt to it. Stir until the yogurt dissolves.
- Pour the yeast mixture into the bowl with the flour & start kneading. Take more dry flour if you need to.
- Once the dough is formed, cover the bowl with a paper towel & set it aside to rise. I put mine in a microwave (leave it off though). Leave it to rise for about an hour.
- Take the dough out & break pieces off a little larger than golf balls.
- Heat a large cast iron skillet on medium-high heat.
- Roll out the naan using a rolling pin.
- Pour a little vegetable oil in the skillet, then place the naan in the middle. Let it bubble up for about 30 seconds then flip.
- Once you flip the naan, brush on the garlic butter mixture. Use tongs to remove the naan once it's cooked on the other side.
- Repeat with all the other naan.
Enjoy with paneer makhani or your favorite curry!