Naan is such a simple bread but it can be taken to so many levels with flavor. It also is the best to dip and slop up the sauce on a plate. My favorite part is that it cooks in a pan and not in the oven so it's easy to make during the summer when I want bread but it's too hot to have the oven on.
I like to brush garlic butter on the naan once it is cooked but the butter can be infused with any flavors you want. At the end of the day I still enjoy it the most in a simple no butter form to go with my meal.
1 tsp Granulated Sugar
1 ¼ tsp Dry Active Yeast
95g Whole Milk, warmed to around 100-105F
95g Plain Yogurt
300g All Purpose Flour
½ tsp Salt
115g Unsalted Butter
5 cloves Garlic, minced
Cilantro to garnish
1. In a cup, mix the water, sugar, and yeast to dissolve.
2. In the bowl of a stand mixer, whisk the flour and salt and make a well in the center.
3. Add the warmed milk and yogurt to the yeast mixture and whisk until combined.
4. Add wet mixture into the flour and mix with a dough hook until the dough starts to come together.
5. Increase speed to second and mix for 3-4 minutes into a smooth dough.
6. Place into a greased bowl and cover with a damp cloth. Allow to rise until double, about 1 hour.
7. In a small sauce pot, melt the butter and mix with garlic. Keep warm until later.
8. Turn out dough onto a lightly floured surface and divide into 6 equal pieces and roll each into a ball. Cover with damp cloth until needed.
9. Heat a large cast iron skillet or griddle to medium high heat.
10. Roll each dough ball to about ¼-inch thick rounds. Place onto the hot pan and cook for 2-4 minutes while large bubbles form and bottom as turned a golden brown. Flip and cook on other side until golden.
11. When done cooking, place onto a plate or pan and brush with melted garlic butter.
12. Place onto plate and sprinkle with cilantro to garnish.