Naan Bread

Soft, pillowy, and lightly charred Indian flatbread brushed with garlic butter. Made with yogurt-enriched dough, this stovetop naan rivals what you would get from a tandoor oven.

Ingredients

• 3 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ cup warm milk
• ¼ cup plain yogurt
• 2 tbsp vegetable oil
• 3 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh parsley or cilantro, chopped

Method

1. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
2. Add warm milk, yogurt, and oil. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and slightly tacky. Place in an oiled bowl, cover, and let rest for 1 hour.
3. Mix melted butter with minced garlic and chopped herbs. Set aside.
4. Divide the dough into 8 equal balls. Roll each ball into a teardrop or oval shape, about 1/4 inch thick.
5. Heat a cast iron skillet over high heat until very hot, about 3 minutes. Lightly wet one side of the naan with water and place it wet-side down on the dry skillet.
6. Cook until large bubbles form on the surface and the bottom has dark brown spots, about 1-2 minutes. Flip and cook the other side for another minute.
7. Remove from the skillet and immediately brush with garlic butter. Repeat with remaining dough balls.
8. Stack finished naan in a clean kitchen towel to keep warm. Serve alongside curries, dal, or any saucy dish.

Chef's note: For even more charring, hold the cooked naan with tongs directly over a gas flame for a few seconds per side. If you prefer plain naan, skip the garlic butter and brush with regular melted butter and a pinch of salt.

Nutrition per serving

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