Garlic Naan
Soft, pillowy Indian flatbread brushed with garlic-infused ghee and fresh cilantro. Perfect for scooping curries or enjoying on its own.
- Total time
- 45 min
- Servings
- 4
- Calories
- 310
- Protein
- 7g
Ingredients
- 2 cups all-purpose flour
- ½ cup yogurt
- ¼ cup warm water
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp baking powder
- 1 tbsp vegetable oil
- 3 tbsp ghee
- 4 cloves garlic cloves, minced
- 2 tbsp fresh cilantro, chopped
- ½ tsp nigella seeds (optional)
Instructions
- 1
In a large bowl, combine flour, salt, sugar, and baking powder. Mix well.
- 2
Add yogurt and oil to the flour mixture. Stir until a shaggy dough forms.
- 3
Gradually add warm water a little at a time while kneading until a soft, slightly sticky dough forms (about 5-7 minutes).
- 4
Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
- 5
Divide dough into 4 equal portions and roll each into a smooth ball.
- 6
On a lightly floured surface, flatten each ball and stretch into an oval shape about 0.25 inch thick.
- 7
Heat a cast iron skillet or tawa over medium-high heat until very hot (about 2 minutes).
- 8
Place one naan on the hot skillet and cook for 2-3 minutes until large golden bubbles form on the surface.
- 9
Flip and cook the other side for another 1-2 minutes until light brown.
- 10
Repeat with remaining dough balls.
- 11
Warm ghee in a small pan and stir in minced garlic for about 30 seconds until fragrant.
- 12
Brush each warm naan generously with garlic ghee and sprinkle with fresh cilantro and nigella seeds if using.
- 13
Stack the naan on a plate and serve immediately while warm.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- 12-inch cast iron skillet or tawa
- rolling pin
- small sauce pan
- damp kitchen cloth
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