Indian Naan Bread
Soft, slightly charred, and brushed with garlic butter, homemade naan is easier than you think. A hot cast-iron skillet mimics the searing heat of a tandoor oven.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons instant yeast
- 3/4 cup warm milk
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- Garlic butter: 3 tablespoons melted butter, 2 cloves garlic (minced), 1 tablespoon fresh cilantro (chopped)
Instructions
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1
Combine flour, sugar, salt, baking powder, baking soda, and yeast. Add warm milk, yogurt, and oil. Mix until a dough forms. Knead for 5-7 minutes until smooth and slightly sticky. Cover and let rise for 1 hour.
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2
Mix melted butter with minced garlic and cilantro. Set aside.
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3
Divide dough into 8 balls. Roll each into a teardrop or oval shape about 1/4 inch thick.
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4
Heat a cast-iron skillet over high heat until very hot (almost smoking). Place naan on the dry skillet. Cook for 1-2 minutes until large bubbles form and the bottom is charred in spots. Flip and cook another 1-2 minutes.
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5
Immediately brush with garlic butter. Stack and wrap in a towel to keep warm. Serve with any curry, dal, or as a side.
