Garlic Naan

Soft, chewy yogurt flatbreads cooked in a hot skillet, brushed with garlic butter and finished with fresh cilantro.

Prep: 25 min · Cook: 20 min · Yield: 8 · Method: Stovetop

Ingredients

• 3 cups all-purpose flour
• 2.25 teaspoons active dry yeast
• 0.75 cup plain yogurt
• 0.75 cup whole milk
• 1 teaspoon kosher salt
• 4 tablespoons unsalted butter
• 3 cloves garlic
• 2 tablespoons fresh cilantro

Cooking instructions

1. Warm the milk until lukewarm, about 105°F. Stir in the yeast and let stand for 5 minutes, until lightly foamy. (about 5 min) — 105°F
2. In a large bowl, whisk together the flour and salt. Add the yogurt and yeast mixture, then stir until a shaggy dough forms. (about 5 min)
3. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. Place it in a lightly oiled bowl, cover, and let rest in a warm place until nearly doubled. (about 60 min) — Warm room temperature
4. Melt the butter in a small saucepan over low heat. Add the finely minced garlic and cook for 1 minute, until fragrant but not browned. Remove from the heat and stir in the chopped cilantro. (about 3 min) — Low heat
5. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, cover, and rest for 10 minutes. (about 10 min)
6. Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Roll one dough ball into an oval about 1/8 inch thick. (about 5 min) — Medium-high heat
7. Lightly brush one side of the dough with water and place it wet-side down in the hot skillet. Cook for 1 to 2 minutes, until bubbles form and the underside has browned spots. Flip and cook for 1 to 2 minutes more, until puffed and cooked through. (about 3 min) — Medium-high heat
8. Brush the hot naan with garlic butter and transfer it to a clean kitchen towel. Repeat with the remaining dough, stacking and covering the naan to keep it soft. (about 15 min)