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Printed at the current scale: 24 naan · about 2.8 kg · Metric · front and back, more cards if it runs long

Garlic Naan

24 naan · about 2.8 kg · 4 × 6 in
Naan Dough
1270 g all-purpose flour
15 ml salt
710 ml lukewarm water
36 g granulated sugar
30 ml active dry yeast
240 ml whole milk, lukewarm
89 ml plain whole milk yogurt
135 ml neutral oil
6 cloves large garlic cloves, finely grated
81 to 110 g extra all-purpose flour, as needed
Garlic Butter
135 ml unsalted butter
30 ml garlic, minced
135 ml coriander leaves, chopped
Shaping and Cooking
44 ml oil, for shaping
nigella seeds (kalonji), to taste
forklet.co/r/pG8whfbu?scale=3 · v1
  1. Naan Dough Whisk 1270 g all-purpose flour with 15 ml salt in a bowl and set aside.
  2. In the bowl of a stand mixer, stir 36 g granulated sugar and 30 ml active dry yeast into 710 ml lukewarm water. Leave for 5 min to 10 min. 38 °C
  3. Add 240 ml whole milk, lukewarm, 89 ml plain whole milk yogurt and 135 ml neutral oil, then the flour mixture and 6 cloves large garlic cloves. Mix with the paddle until combined. 1 min to 2 min
  4. Add 81 to 110 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 24 equal balls. Cover and rest for 10 min to 15 min.
  8. Garlic Butter Melt 135 ml unsalted butter and stir in 30 ml garlic and 135 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 44 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)
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