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Printed at the current scale: 8 naan · about 940 g · As Written · front and back, more cards if it runs long

Garlic Naan

8 naan · about 940 g · 4 × 6 in
Naan Dough
425 g all-purpose flour
1 tsp salt
1 cup lukewarm water
12 g granulated sugar
2 tsp active dry yeast
80 ml whole milk, lukewarm
2 tbsp plain whole milk yogurt
45 ml neutral oil
2 cloves large garlic cloves, finely grated
27 to 36 g extra all-purpose flour, as needed
Garlic Butter
3 tbsp unsalted butter
2 tsp garlic, minced
3 tbsp coriander leaves, chopped
Shaping and Cooking
1 tbsp oil, for shaping
nigella seeds (kalonji), to taste
forklet.co/r/pG8whfbu?units=as_written · v1
  1. Naan Dough Whisk 425 g all-purpose flour with 1 tsp salt in a bowl and set aside.
  2. In the bowl of a stand mixer, stir 12 g granulated sugar and 2 tsp active dry yeast into 1 cup lukewarm water. Leave for 5 min to 10 min. 38 °C
  3. Add 80 ml whole milk, lukewarm, 2 tbsp plain whole milk yogurt and 45 ml neutral oil, then the flour mixture and 2 cloves large garlic cloves. Mix with the paddle until combined. 1 min to 2 min
  4. Add 27 to 36 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 8 equal balls. Cover and rest for 10 min to 15 min.
  8. Garlic Butter Melt 3 tbsp unsalted butter and stir in 2 tsp garlic and 3 tbsp 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 1 tbsp 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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