Garlic Naan

A soft, elastic flatbread dotted with golden-brown bubbles. Minced garlic infuses the warm ghee for a bold flavor that perfectly complements saucy dishes.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 598
• Protein: 13 g
• Carbs: 97 g
• Fat: 16 g

Ingredients

• 500 g Wheat flour ( sifted )
• 125 g yogurt Indian ( at room temperature )
• 20 g Fresh baker's yeast
• 150 ml Mineral water ( lukewarm )
• 1 tsp White sugar
• 1 tsp Gray sea salt
• 50 g ghee ( melted )
• 4 piece Garlic ( very finely minced )
• 0.5 piece Fresh cilantro ( chopped )
• 1 tsp Nigella seeds ( whole )

Instructions

1. Activate the yeast

   In a bowl, dissolve the fresh baker's yeast with warm mineral water and white sugar. Let rest until a foam forms on the surface.

2. Knead the dough

   Mix the wheat flour with the grey sea salt. Stir in the Indian yogurt and the yeast mixture. Knead until the dough is smooth and pulls away from the sides. The dough should be supple, not sticky.

3. First rise

   Cover with a damp cloth and let double in size in a warm place. The dough should be puffy and airy.

4. Prepare the topping

   Finely chop the garlic. Chop the fresh coriander. Melt the ghee over low heat without letting it smoke.

5. Shape and cook

   Divide the dough into balls. Roll out thinly. Sprinkle with garlic, coriander, and nigella seeds, then press with the rolling pin. Cook in a very hot pan: the dough should blister immediately. Flip when the bottom is marked with brown spots.

Chef's tips

• The pan must be smoking hot to sear the dough instantly and create the bubbles.
• As soon as they come off the heat, brush generously with ghee to lock in moisture and keep them soft.

Storage

Store in a clean cloth. Reheat for a few seconds in a dry pan to restore elasticity.