Ingredients
Dough Ingredients
- 2 cups all-purpose flour (or half whole wheat flour, 9.25 oz)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup plain yogurt (use plant-based yogurt for vegan naan)
- ½ cup water
- 1 tablespoon oil
For Rolling and Flavor
- 1 tablespoon oil (for applying to hands while kneading)
- 8 garlic cloves, finely diced
- ¼ cup finely chopped cilantro
For Finishing
- 2 tablespoons butter (or oil for vegan option)
Instructions
- Mix the Dry Ingredients: In a mixing bowl, combine the flour, baking powder, and kosher salt. Stir well to evenly distribute the dry ingredients.
- Add Wet Ingredients and Form Dough: Add the yogurt, 1 tablespoon of oil, and water to the dry mixture. Use a silicone spatula or fork to mix until the flour absorbs most of the moisture and forms a rough dough.
- Knead the Dough: Transfer the dough to a clean countertop. Lightly oil your palms to prevent sticking, then knead the dough by hand into a smooth ball. Cover it with a kitchen towel and let it rest for 10 minutes.
- Divide and Prepare Dough Balls: After resting, knead the dough gently once more to smooth it further. Divide the dough into 6 equal parts, roll each into a ball, and keep them covered with the kitchen towel to maintain softness.
- Preheat the Cookware: Heat a cast iron skillet or heavy-bottomed pan over medium heat until hot.
- Roll and Top the Dough: Lightly dust your rolling surface with dry flour. Take one dough ball and roll it out into an oval shape about 6 to 7 inches long and 4 to 5 inches wide. Sprinkle chopped garlic and cilantro on top, pressing them gently into the dough so they adhere.
- Cook the Naan: Carefully place the naan on the hot skillet with the garlic-cilantro side facing up. Cook on medium-high heat for 2 to 3 minutes until bubbles form and the bottom turns lightly golden brown.
- Flip and Finish Cooking: Flip the naan and cook the other side for 2 to 3 minutes until golden spots appear and it is cooked through.
- Apply Butter and Serve: Remove the naan from the skillet and brush with butter or oil to finish. Repeat the rolling and cooking process for the remaining dough balls. Alternatively, you can roll out all naans first and cook them sequentially.
Notes
- For vegan naan, replace yogurt with a plant-based alternative and use oil instead of butter for brushing.
- Whole wheat flour can be substituted for all or half of the all-purpose flour for a healthier option.
- Cooking time may vary slightly depending on stove and skillet heat; adjust heat as needed to prevent burning.
- Press garlic and cilantro gently into the dough to avoid them falling off while cooking.
- Naan is best served warm fresh off the skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
