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Printed at the current scale: 4 naan · about 470 g · Metric · A4 or Letter, one page where it fits

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Garlic Naan

4 naan · about 470 g

Naan Dough

  • 210 gall-purpose flour
  • 2.5 mlsalt
  • 120 mllukewarm water
  • 6 ggranulated sugar
  • 5 mlactive dry yeast
  • 40 mlwhole milk, lukewarm
  • 15 mlplain whole milk yogurt
  • 23 mlneutral oil
  • 1 clovelarge garlic cloves, finely grated
  • 14 to 18 gextra all-purpose flour, as needed

Garlic Butter

  • 22 mlunsalted butter
  • 5 mlgarlic, minced
  • 22 mlcoriander leaves, chopped

Shaping and Cooking

  • 7.5 mloil, for shaping
  • nigella seeds (kalonji), to taste
  1. Naan Dough Whisk 210 g all-purpose flour with 2.5 ml salt in a bowl and set aside.
  2. In the bowl of a stand mixer, stir 6 g granulated sugar and 5 ml active dry yeast into 120 ml lukewarm water. Leave for 5 min to 10 min. 38 °C
  3. Add 40 ml whole milk, lukewarm, 15 ml plain whole milk yogurt and 23 ml neutral oil, then the flour mixture and 1 clove large garlic cloves. Mix with the paddle until combined. 1 min to 2 min
  4. Add 14 to 18 g extra all-purpose flour, as needed a spoonful at a time, only until the dough stops being very sticky. It should still feel a little tacky.
  5. Knead with the dough hook or by hand for 1 min to 2 min, until smooth. Put it in an oiled bowl.
  6. Cover with a kitchen towel and leave in a warm place to rise. 27 °C · 60 to 90 min
  7. Punch the dough down gently. With oiled hands, divide it into 4 equal balls. Cover and rest for 10 min to 15 min.
  8. Garlic Butter Melt 22 ml unsalted butter and stir in 5 ml garlic and 22 ml coriander leaves. Keep it warm by the stove. 2 min
  9. Shaping and Cooking Heat a cast iron skillet over medium-high heat until very hot. 5 min
  10. Rub a ball and the rolling pin with a little 7.5 ml oil, for shaping. Stretch the dough lengthwise, then widthwise, into an oval about 27 cm (10 ⅔ in) long and 15 cm (6 in) wide. Do not roll it hard like a roti. Wet a fingertip and dot the top with nigella seeds (kalonji). 1 min
  11. Lay the naan in the hot skillet and cook for 1 min to 2 min. Brush the top with garlic butter.
  12. Lift the naan with tongs, flip it and hold it directly over a gas flame for about 15 s to 20 s, moving it around.
  13. Brush with more garlic butter and keep wrapped in a towel while you cook the rest. Serve warm with dal makhani, butter chicken or paneer.
  • Safety: Charring over an open flame drips butter onto the burner. Use long tongs, keep loose sleeves away, and cover the burner surround with foil. (The author)