Garlic Naan

Jaye Fong
by Jaye Fong
8 Pieces
1 hr 45 min

Obsessed with Indian/Pakistani/Nepalese food like me?

I love naan (carbs!), especially garlic naan, but unfortunately I don't have the proper oven to make it. However, I did some research and found a few recipes that suggested using a cast iron to do the job, so I gave it a try and it worked out really well!

This is definitely passable to satisfy a craving but (obviously) not authentic. With that being said, if you have time, it is a straight forward recipe and it has very satisfying results! The naan comes out fluffy and soft -- the perfect accompaniament to any curry or grilled dish! It is also fun to do with a partner so try it next time for date night ;)

The wet ingredients gently pulling in the dry

A shaggy dough forms.

The dough begins to smooth out.

The dough comes together at high speed.

Completely smooth and finished dough.

Proof covered in a warm place.

Microwave minced garlic and butter topping.

Proofed dough before punching down.

Portion dough into 8 pieces.

Form boules with dough.

Roll dough into palm sized pieces.

Dough starting to bubble on hot pan.

Brush on garlic butter.

Top naan with parsley.

Recipe details
  • 8  Pieces
  • Prep time: 90 Minutes Cook time: 15 Minutes Total time: 1 hr 45 min
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  • 300g (2 ¼ cp) AP flour
  • 4g (1 tsp) sugar
  • 110mL (½ cp) warm water
  • 7g (2 ¼ tsp) active dry yeast
  • 160g (½ cp) plain yoghurt
  • 2g (½ tsp) salt
  • 18g (1 tbsp) oil
  • 50g (3 tbsp) butter
  • 30g (2 tbsp) minced garlic
  • Parsley (optional, but a little bit a green looks great!)

Bloom yeast in warm water with sugar, 10 mins.
Add dry ingredients to the stand mixer and create a well.
Add yeast water, yoghurt, and oil to the well.
Using the dough attachment, knead until smooth, 10 mins. Add flour/water as necessary to achieve smooth consistency.
Rest 1 hour, covered, warm.
In a microwave proof dish, combine 3 tbsp of butter and minced garlic. Microwave in 15 sec bursts for 1 minute until the garlic is cooked.
Divide rested dough into 8 equal pieces. Form boules.
Roll into long oval or whatever shape you desire to eat.
Using a dry or lightly oiled cast iron (I use dry), heat on medium-high until just starting to smoke.
Lay rolled dough in the pan and cook until bubbly and browned. Lower the temp to medium-low.
Flip and cook the other side until browned. Adjust the temp as needed to brown to your preference.
Brush on garlic-butter and top with crushed parsley flakes!
  • YOGHURT -- You can replace with sour cream or buttermilk!
Jaye Fong
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