Serves 40
74 cal · 150 min
Garlic Naan
Recipe GLPR9d71ea3aff3d77
Soft, fluffy Indian flatbread with a tender crumb and charred exterior. This homemade naan is made from a simple yeasted dough infused with optional garlic and finished with melted butter for richness. Perfect for serving alongside curries or enjoying on its own.
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Ingredients
1 packet active dry yeast (1/4 ounce)
1 cup warm water
1/4 cup granulated sugar
3 tablespoons low-fat milk
1 large egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic, optional
4 tablespoons melted butter
Directions
Wash your hands thoroughly with soap and water before beginning.
In a large mixing bowl, combine the active dry yeast with warm water. Stir and let the mixture stand undisturbed for about 10 minutes until a frothy foam forms on the surface, indicating the yeast is active.
Add the sugar, milk, beaten egg, and salt to the yeast mixture. Stir well to combine. Gradually add the bread flour, stirring until a soft, slightly sticky dough comes together. You may not need all the flour—add just enough to form a workable dough.
Transfer the dough to a lightly floured work surface. Knead for 6 to 8 minutes, working the dough until it becomes smooth and elastic. The dough should feel soft but not sticky.
Return the kneaded dough to the mixing bowl. Cover with a clean damp towel and allow it to rise in a warm place for approximately 1 hour, or until the dough has roughly doubled in volume.
Once the dough has risen, punch it down gently to release excess gas. If using minced garlic, knead it into the dough until evenly distributed.
Pinch off small portions of dough, roughly the size of a golf ball, and roll each between your palms into a tight ball. Place the dough balls on a baking tray.
Cover the tray of dough balls with a clean towel and allow them to rise again for about 30 minutes, or until they have roughly doubled in size.
While the dough is rising for the second time, preheat your grill to high heat.
When ready to cook, lightly oil the grill grates. Working with one dough ball at a time, use your hands or a rolling pin to stretch and flatten it into a thin, even circle approximately 1/4 inch thick.
Place the flattened dough directly onto the hot grill. Cook for 2 to 3 minutes without moving it. The naan should puff and develop light golden-brown spots on the bottom.
Brush the top surface of the naan generously with melted butter, then flip it over carefully using tongs or a spatula.
Brush the cooked side (now facing up) with more melted butter and continue grilling for another 2 to 4 minutes until the second side is also golden brown with some charred spots.
Transfer the finished naan to a serving platter. Repeat the rolling, cooking, and buttering process with the remaining dough balls until all the naan has been prepared.
Serve the warm naan immediately, stacked on a plate. The naan will continue to soften as it cools.
