Recipes Bread Yeast Bread Recipes Flat Bread Recipes Garlic Naan 4.9 (67) 55 Reviews 29 Photos This homemade garlic naan recipe is cooked in a hot cast iron skillet rather than a tandoor oven, like restaurant naan. When cooked at the proper temperature, naan develops blistered bubbles with a lovely golden-black char. Reward yourself for a job well done by sopping the bread in copious amounts of curry. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 2, 2024 Save Rate Print Share 29 29 29 29 29 Prep Time: 35 mins Cook Time: 15 mins Additional Time: 2 hrs 30 mins Total Time: 3 hrs 20 mins Servings: 6 Yield: 6 naan Jump to Nutrition Facts Ingredients ½ cup warm water, or more as needed 1 teaspoon white sugar 1 (.25 ounce) package active dry yeast ¼ cup butter 2 cloves garlic, minced 2 cups bread flour, or more as needed ¼ cup plain yogurt 1 teaspoon kosher salt ¼ cup chopped cilantro (Optional) Directions Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes. Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat. Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes. Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours. Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes. Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes. Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere. Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more. Brush naan with more garlic butter before serving. Chef's Notes You can use all-purpose flour instead of bread flour, and you can replace the kosher salt with 1/2 teaspoon of fine salt if desired. Try pairing the naan with my recipe for Creamy Cashew Chicken. I Made It Print Nutrition Facts (per serving) 227 Calories 9g Fat 31g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 227 % Daily Value * Total Fat 9g 11% Saturated Fat 5g 26% Cholesterol 21mg 7% Sodium 385mg 17% Total Carbohydrate 31g 11% Dietary Fiber 1g 5% Total Sugars 2g Protein 6g 12% Vitamin C 1mg 1% Calcium 31mg 2% Iron 2mg 11% Potassium 104mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved