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Printed at the current scale: 8 naan · about 940 g · Grams Only · A4 or Letter, one page where it fits

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Garlic Naan

8 naan · about 940 g

Naan Dough

  • 425 gall-purpose flour
  • ≈ 6 gsalt
  • ≈ 235 glukewarm water
  • 12 ggranulated sugar
  • ≈ 8 gactive dry yeast
  • ≈ 82 gwhole milk, lukewarm
  • ≈ 31 gplain whole milk yogurt
  • ≈ 41 gneutral oil
  • 10 glarge garlic cloves, finely grated
  • 27 to 36 gextra all-purpose flour, as needed

Garlic Butter

  • ≈ 43 gunsalted butter
  • ≈ 5.5 ggarlic, minced
  • ≈ 3 gcoriander leaves, chopped

Shaping and Cooking

  • ≈ 14 goil, for shaping
  • nigella seeds (kalonji), to taste
  1. Naan Dough Whisk 425 g all-purpose flour with 6 g salt in a bowl and set aside.
  2. In the bowl of a stand mixer, stir 12 g granulated sugar and 8 g active dry yeast into 235 g lukewarm water. Leave for 5 min to 10 min. 38 °C
  3. Add 82 g whole milk, lukewarm, 31 g plain whole milk yogurt and 41 g neutral oil, then the flour mixture and 10 g 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 43 g unsalted butter and stir in 5.5 g garlic and 3 g 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 14 g 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)