Traditional Garlic Naan

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 646
• Protein: 14 g
• Carbs: 100 g
• Fat: 20 g

Ingredients

• 500 g Wheat flour ( sifted )
• 125 g Sweet yogurt or fermented milk on a bed of fruit ( plain )
• 20 g Fresh baker's yeast ( crumbled )
• 150 ml Mineral water ( lukewarm )
• 2 tbsp Peanut oil
• 1 tsp White sugar
• 1 tsp Fleur de sel
• 50 g Minimum butter sweet ( softened )
• 4 piece Garlic ( very finely minced )
• 0.5 piece Fresh cilantro ( chopped )
• 1 tsp Nigella seeds

Instructions

1. Yeast activation

   Mix the fresh yeast with the lukewarm mineral water and white sugar. Let it rest until a thick foam forms on the surface.

2. Kneading the dough

   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. First rise

   Cover with a damp cloth and let the dough double in size in a warm place, away from drafts.

4. Garlic butter preparation

   Finely chop the garlic and fresh coriander. Mix them with the previously softened butter.

5. Shaping and cooking

   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. Glazing

   Immediately after removing from the heat, generously brush each naan with the garlic butter. The heat from the bread should melt the butter instantly.

Chef's tips

• 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.

Storage

Store in a clean cloth to retain moisture. Reheat for a few seconds in a pan or toaster.