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Printed at the current scale: 16 naan · about 1.9 kg · Metric · A4 or Letter, one page where it fits

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Garlic Naan

16 naan · about 1.9 kg

Naan Dough

  • 845 gall-purpose flour
  • 10 mlsalt
  • 475 mllukewarm water
  • 24 ggranulated sugar
  • 20 mlactive dry yeast
  • 160 mlwhole milk, lukewarm
  • 59 mlplain whole milk yogurt
  • 90 mlneutral oil
  • 4 cloveslarge garlic cloves, finely grated
  • 54 to 72 gextra all-purpose flour, as needed

Garlic Butter

  • 89 mlunsalted butter
  • 20 mlgarlic, minced
  • 89 mlcoriander leaves, chopped

Shaping and Cooking

  • 30 mloil, for shaping
  • nigella seeds (kalonji), to taste
  1. Naan Dough Whisk 845 g all-purpose flour with 10 ml salt in a bowl and set aside.
  2. In the bowl of a stand mixer, stir 24 g granulated sugar and 20 ml active dry yeast into 475 ml lukewarm water. Leave for 5 min to 10 min. 38 °C
  3. Add 160 ml whole milk, lukewarm, 59 ml plain whole milk yogurt and 90 ml neutral oil, then the flour mixture and 4 cloves large garlic cloves. Mix with the paddle until combined. 1 min to 2 min
  4. Add 54 to 72 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 16 equal balls. Cover and rest for 10 min to 15 min.
  8. Garlic Butter Melt 89 ml unsalted butter and stir in 20 ml garlic and 89 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 30 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)