Indian
Garlic Naan
Soft, blistered garlic naan enriched with yogurt and ghee, cooked at intense heat and finished with garlic-cilantro butter.
6 servings · 30 minutes prep · 15 minutes cook
Ingredients
Dough
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp instant yeast
- 1 tsp granulated sugar
- 1 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp baking powder
- 1/2 cup plain whole-milk yogurt, at room temperature
- 5 tbsp melted ghee, divided: 2 tbsp for the dough and 3 tbsp for finishing
- 1/2 cup warm whole milk, 100°F to 105°F
- 1 to 2 tbsp warm water, as needed
Garlic Topping
- 6 garlic cloves, very finely minced
- 1/3 cup finely chopped cilantro leaves
- 1 tsp nigella seeds
- 1/4 tsp flaky salt
Directions
Mix and Ferment the Dough
- Whisk the flour, yeast, sugar, salt, and baking powder in a large bowl. Add the yogurt, 2 tablespoons melted ghee, and warm milk. Mix until no dry flour remains, adding warm water 1 tablespoon at a time only if needed to form a soft, slightly tacky dough.
- Knead on an unfloured surface until smooth, elastic, and still supple, 8 to 10 minutes. Place in a lightly greased bowl, cover, and let rise in a warm place until doubled, 75 to 90 minutes.
Preheat and Portion
- Set a baking steel 6 inches below the broiler and preheat the oven at its highest bake setting for 45 minutes. Turn the broiler to high for the final 10 minutes.
- Divide the dough into 6 equal pieces, shape into taut balls, cover, and rest 20 minutes. Combine the garlic, cilantro, nigella seeds, and flaky salt.
Shape, Broil, and Finish
- Working with one ball at a time, dust lightly with flour and roll into a teardrop about 9 inches long and 1/8 inch thick, leaving the rim slightly thicker. Lightly brush the top with water, scatter with one-sixth of the garlic mixture, and press the topping firmly into the dough.
- Place the naan topping-side up on the blisteringly hot steel. Broil until dramatically puffed with charred spots and cooked through, 60 to 90 seconds. If needed, turn once for even color. Repeat with the remaining dough, allowing the cooking surface to reheat for 1 minute between batches.
- Brush each naan immediately with the remaining 3 tablespoons melted ghee and stack under a clean towel. Serve as soon as the final naan is cooked.
