Garlic Naan Bread

Naan (also nan) is a flat Indian bread usually served as a side dish with curries, and it is also excellent in combination with a rich vegetable or lentil soup. Traditionally, naan is baked in a clay oven called a tandoor, but you can bake it at home in a pan. It will turn out especially good if baked in a well-heated cast-iron pan and then brushed with garlic butter while still warm. Do not wait to serve the naan, as the bread is best when fresh and still slightly warm.

Details

  • Preparation Time: 85 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 120 ml Water

  • 7 g Yeast, dry

  • 1 teaspoon Sugar, white

  • 300 g Flour, Wheat, bread flour

  • 0.5 teaspoons Baking powder

  • 0.5 teaspoons Salt, table

  • 150 ml Yogurt, plain, from whole milk

  • 30 g Butter, unsalted

garlic butter

  • 70 g Butter, unsalted

  • pieces Salt, table

  • 2 pod Garlic, fresh

  • 2 spoons Parsley, fresh

Steps

  1. Mix yeast and sugar into lukewarm water. Let it stand for about 5 minutes to activate the yeast and allow it to rise.

  2. Sift flour and baking powder into a bowl. Add salt and mix the ingredients well. Make a well in the center and add yogurt, melted butter, and finally the yeast mixture. Mix the ingredients well with a spoon or spatula until they come together, then turn the mixture onto a lightly floured work surface and knead into a soft dough. The dough will be quite sticky, so you can help yourself by lightly oiling your hands.

  3. Shape the kneaded dough into a ball and place it in an oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place for 60-90 minutes, until it doubles in volume.

  4. While the dough is rising, prepare the garlic butter to brush the baked bread. In a small bowl, mix melted butter, finely chopped garlic, salt, and chopped fresh parsley.

  5. Lightly flour the work surface. Divide the risen dough into six balls. Lightly flour each ball, then roll it out. The naan bread should be slightly irregular in shape, like a teardrop.

  6. Place a cast-iron pan on the stove and heat it well. Place the rolled-out bread in the hot pan and cook each side for about 3 minutes. It will puff up and turn golden brown.

  7. Place the baked bread on a plate and brush the top with garlic butter. Loosely cover the plate with aluminum foil to keep it warm. Repeat the process until all the bread is baked.

Nutrition Information (Per 100g)

  • Calories: 415.55 kcal
  • Fat: 18.45 g
    • Saturated Fat: 11.12 g
  • Carbohydrates: 50.47 g
    • Sugars: 0.67 g
  • Protein: 8 g
  • Fiber: 1.56 g