Garlic Naan Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g plain flour (all-purpose flour)</li><li class="ingredients-single-item">1 tsp fast-action dried yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">150ml warm water</li><li class="ingredients-single-item">100g plain yogurt (Greek yogurt works well)</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">For the garlic topping:</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">4 garlic cloves, finely minced</li><li class="ingredients-single-item">Small handful fresh coriander (cilantro), chopped</li><li class="ingredients-single-item">1/2 tsp sea salt flakes</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Heavy-based frying pan or cast iron skillet</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well to distribute the ingredients evenly. The sugar will feed the yeast while the salt helps develop flavor and strengthen the dough structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of the dry ingredients and add the warm water, yogurt, and olive oil. Mix with a wooden spoon until combined, then use your hands to bring the dough together. The yogurt adds tenderness and a subtle tang to your naan.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when you press it gently with your finger. If using a stand mixer, knead with the dough hook for 5-6 minutes on medium-low speed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise in a warm place for 1-2 hours, or until doubled in size. The slow rise develops flavor and improves the texture of your naan.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is rising, prepare the garlic topping. Melt the butter in a small saucepan over low heat, add the minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the chopped coriander and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has risen, punch it down to release any air bubbles and divide it into 8 equal pieces. Roll each piece into a ball and place on a lightly floured surface. Cover with a cloth and let rest for 10 minutes to relax the gluten, making the dough easier to roll out.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Heat a heavy-based frying pan or cast iron skillet over high heat until very hot. Roll out one dough ball into an oval or teardrop shape, about 5mm thick. Don't worry about perfect shapes – irregular edges give naan its characteristic rustic appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the rolled dough in the hot pan and cook for 1-2 minutes until bubbles form on the surface and the underside has brown spots. Flip and cook for another 1-2 minutes until the other side is also spotted with brown. The high heat creates those classic blistered spots.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the naan from the pan and immediately brush generously with the garlic butter mixture. Cover with a clean kitchen towel to keep warm while you cook the remaining naans. The residual heat will help melt the butter and infuse the garlic flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve the naan breads warm, with extra garlic butter if desired. For an authentic touch, sprinkle with additional fresh coriander just before serving. These are best enjoyed fresh but can be reheated in a warm oven wrapped in foil.</li></ol>