Sides
Garlic Naan
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) plain flour, plus extra for dusting
- 7 g (1 sachet) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 150 g (2/3 cup) plain yoghurt
- 200 ml (3/4 cup) warm water
- 2 tbsp vegetable oil
- 4 tbsp unsalted butter, melted
- 4 garlic cloves, finely minced
- 2 tbsp fresh coriander, finely chopped
Method
- In a large bowl, mix the flour, yeast, sugar, salt and baking powder.
- Add the yoghurt, warm water and oil, mixing to form a soft, slightly sticky dough. Knead for 8-10 minutes until smooth and elastic.
- Cover with a damp cloth and leave to prove in a warm place for 1.5 hours, or until doubled in size.
- Divide the dough into 6 equal pieces. On a floured surface, roll each piece into an oval about 20 cm (8 in) long.
- Heat a cast iron pan or griddle over medium-high heat until very hot. Cook each naan for 2-3 minutes per side, until puffed and charred in spots.
- Mix the melted butter with the minced garlic and coriander. Brush generously over each naan as it comes off the pan. Serve warm.
Introduction: Naan is a leavened flatbread traditionally baked in a tandoor, a clay oven capable of extremely high heat,
giving the bread its signature charred blisters and soft, chewy interior. Central to South Asian halal dining,
naan accompanies curries, kebabs and dals across Pakistan, India, Bangladesh and Afghanistan. This
garlic version, brushed with butter and fresh garlic straight off the griddle, is a favourite at halal restaurants
worldwide and adapts well to a home stovetop.
Cultural Background: Naan is a leavened flatbread traditionally baked in a tandoor, a clay oven capable of extremely high heat,
giving the bread its signature charred blisters and soft, chewy interior. Central to South Asian halal dining,
naan accompanies curries, kebabs and dals across Pakistan, India, Bangladesh and Afghanistan. This
garlic version, brushed with butter and fresh garlic straight off the griddle, is a favourite at halal restaurants
worldwide and adapts well to a home stovetop.
Tips: A very hot, dry pan is essential for the characteristic blistered surface — do not add oil to the pan. Covering the pan briefly while cooking the first side helps the naan puff up. Brush the garlic butter on immediately after cooking so it melts into the warm bread.
Variations: Omit the garlic and coriander for plain naan, or add a handful of nigella seeds instead. Stuff with grated halal-friendly cheese before rolling for cheese naan. Finish with a sprinkle of chilli flakes for a spicy garlic naan.
Storage: Store cooled naan in an airtight bag at room temperature for 1 day, or refrigerate for up to 3 days.
Reheating: Wrap in foil and warm in a 180°C (350°F) oven for 5-8 minutes, or briefly reheat in a dry pan on each side.
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