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Easy Garlic Naan

​Naan is a leavened Indian flatbread traditionally baked in a special oven called a tandoor. It’s more complicated than the rice or everyday unleavened bread (called “roti”) that we eat on a daily basis, but it has a delicious pillowy texture that makes it perfect for special occasions or weekend dining. Fortunately, you don’t need any special equipment to make my favorite garlic naan. Instead, I use a cast iron skillet to achieve a similar charred effect. With a short ingredient list and no special equipment needed, these can be on your table tonight with little to no planning.

Easy Garlic Naan
Makes 15 naan

  • 2 tsp yeast
  • 1 tsp sugar
  • 3 cups all purpose flour
  • 2 cups greek yogurt, any fat, more if needed
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp garlic powder or 3 tbsp garlic, minced
  • 2 tbsp olive oil
  • 1/4 cup melted butter, for garnish
  • Cilantro chopped, for garnish
  • 2 tsp course salt, for garnish
  • 2 tsp red pepper flakes, for garnish

  1. Dissolve yeast with sugar in 3 tbsp warm water and let stand for 2 minutes.
  2. In a separate bowl, combine flour, salt, onion powder, and garlic powder. Stir in the yeast mixture and add the yogurt and knead until combined. The dough should be a little sticky, so add more yogurt if needed. Knead in olive oil, cover with a dishcloth, and let rest in a warm spot for 1 hour or until doubled. Once dough has risen, use lightly floured hands to divide it into about 15 equal rounds.
  3. Line a cookie sheet with parchment paper and rest dough balls uncovered on the sheet for another hour. They should puff up slightly.
  4. Dust the dough with flour, and roll out each piece into an oval of about  ⅓ inch in thickness and 6-8 inch diameter.
  5. Place a cast iron pan over medium-high heat, and allow it to get hot. Once hot, cook one naan at a time for 45-60 seconds on one side, or until it begins to bubble, then use a spatula to flip it over to cook the other side for the same amount of time.  
  6. If you have a gas stove and a wire rack (as shown in picture above), hold the naan over the open flame of the burner until it puffs up and the edges turn crispy, turn over to crisp the other side.  If you have an electric stovetop, keep the naan in the cast iron pan and press it gently with a clean dish towel until it puffs up, then flip and repeat on the other side.
  7. Remove naan from heat , brush with melted butter, sprinkle with salt and cilantro, and enjoy!

I like to cook these in a cast iron skillet, but you can bake them on a cookie sheet as well. Preheat your oven to 475 degrees, place two or three naan on an unlined cookie sheet, and bake until the naan puff up (3 to 4 min). Then carefully flip them using tongs and bake on the other side for a few minutes until poofed and crisp. ​