Garlic Naan Bread Recipe – Restaurant Style Made in a Skillet
Garlic Naan Bread Recipe – Restaurant style made in a skillet! Soft, fluffy, and garlicky, this easy homemade naan is perfect with any curry.
Ingredients
Dough ingredients
- 1 teaspoon instant or rapid rise yeast
- 1/2 cup warm water (about 40°C / 105°F)
- 1 tablespoon white sugar
- 2 tablespoons whole milk (low fat works too)
- 1 1/2 tablespoons whisked egg (about half a large egg, at room temperature)
- 1/2 teaspoon salt
- 1 3/4 cups bread flour (or all-purpose flour)
- 2 tablespoons ghee or unsalted butter, melted
- 2 tablespoons ghee or unsalted butter, melted
- 1 small garlic clove, crushed (optional, for garlic butter)
- Nigella seeds (optional)
- Fresh coriander (cilantro), finely chopped (optional)
Cheese naan option
- 1/4 cup shredded cheese (cheddar, Monterey Jack, colby, or another good melting cheese, shredded yourself)
Instructions
- Mix the yeast, warm water, and sugar in a small bowl, cover, and let it sit for about 10 minutes until the surface turns foamy.
- In another bowl, whisk together the milk and egg, then set aside.
- Sift the flour and salt into a large bowl, make a well in the center, and pour in the yeast mixture, melted butter, and the milk-egg mixture. Stir with a spatula until the flour is mostly incorporated, then use your hands to bring it together into a ball of dough.
- Cover the bowl with plastic wrap and leave it in a warm spot for 1 to 1 1/2 hours, or until the dough doubles in size.STEP 5). Place the dough on a lightly floured surface, divide into 6 equal pieces, and shape each into a smooth ball by stretching
- Place the dough on a lightly floured surface, divide into 6 equal pieces, and shape each into a smooth ball by stretching the surface and tucking it underneath.
- Arrange the balls on a floured tray, cover with a lightweight towel, and let them rise again for about 15 minutes until they puff up by about half.
- Flatten one ball with your hand and roll it out into a round about 3 to 4 mm thick and roughly 16 cm wide.
- Heat a cast iron skillet over high heat, rubbing lightly with oil on a paper towel until it just begins to smoke. Place the rolled dough in the skillet and cook for 1 to 1 1/2 minutes until the bottom is golden with some char and the top has big bubbles, then flip and cook the other side for about 1 minute until browned.
- Remove the naan and immediately brush with melted butter or garlic butter, then sprinkle with nigella seeds and fresh coriander if you like. Repeat with the remaining dough, adjusting the skillet heat as needed.
- For cheese naan, roll a dough ball as usual, brush lightly with butter, place cheese in the center, gather the edges up like a pouch, pinch to seal, flip smooth side up, and roll out again to about 1/4 inch thick. Cook in the hot skillet for about 1 1/2 minutes on one side and 45 seconds on the other, until puffed and golden.