Traditional Garlic Naan
Ingredients
- 500 gWheat flour (sifted)
- 125 gSweet yogurt or fermented milk on a bed of fruit (plain)
- 20 gFresh baker's yeast (crumbled)
- 150 mlMineral water (lukewarm)
- 2 tbspPeanut oil
- 1 tspWhite sugar
- 1 tspFleur de sel
- 50 gUnsalted butter (softened)
- 4 pcGarlic (very finely minced)
- 0.5 pcFresh cilantro (chopped)
- 1 tspNigella seeds
Method
A soft, elastic flatbread that puffs up under heat, marked by characteristic brown bubbles. The airy crumb absorbs the melted butter and minced garlic for a glossy, fragrant finish.
- 1
Mix the fresh yeast with the lukewarm mineral water and white sugar. Let it rest until a thick foam forms on the surface.
- 2
In a container, pour the wheat flour, fleur de sel, and nigella seeds. Incorporate the yogurt, oil, and yeast mixture. Knead until the dough is smooth, elastic, and no longer sticks to the sides.
- 3
Cover with a damp cloth and let the dough double in size in a warm place, away from drafts.
- 4
Finely chop the garlic and fresh coriander. Mix them with the previously softened butter.
- 5
Divide the dough into balls. Roll out thinly. Place on a hot pan without fat. When large bubbles appear and the bottom is marked, flip to cook the other side.
- 6
Immediately after removing from the heat, generously brush each naan with the garlic butter. The heat from the bread should melt the butter instantly.
Frequently asked questions
How do you get this dish right?
- The pan must be smoking hot before placing the naan to create the thermal shock needed for bubbles.
- Do not overwork the dough after rising; deflate it gently to maintain lightness.
How long does this dish keep?
Store in a clean cloth to retain moisture. Reheat for a few seconds in a pan or toaster.
