• Harry

It Takes One to Know Naan

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.


Garlic Naan



32g Water

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.

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