Indian Bread
Garlic Butter Naan with Yogurt and Cast-Iron Char
A yogurt-enriched dough cooks in a hot cast-iron skillet until chewy, blistered, and ready for garlic butter and cilantro.
High CarbBaking ProjectComfort Food
At a Glance
- Time
- 2 hr
- Serves
- Makes 8 naan
- Cost
- Low
- Cuisine
- Indian Bread
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Mix the all-purpose flour, bread flour, instant yeast, sugar, and kosher salt in a bowl. Stir in the yogurt, warm water, and melted butter until a soft dough forms, then knead until smooth.
- Cover the dough and let it rise until puffy. Divide it into 8 pieces and roll each piece into an oval on a lightly floured surface.
- Heat a cast-iron skillet over medium-high heat and cook the naan one or two at a time until bubbles form and dark blisters appear, then flip and cook the second side.
- Stir the garlic into a little melted butter or ghee and brush it over the hot naan as they come off the skillet. Finish with the cilantro while the bread is still warm.
- Serve right away or keep wrapped in a towel. The naan should bend easily, with charred spots outside and a soft chewy middle.
Adaptations
Plan Ahead- Gluten-Free: Plan Ahead Possible, but it requires multiple substitutions or separate preparation; see the note below.
- Dairy-Free: Plan Ahead Possible, but it requires multiple substitutions or separate preparation; see the note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: For dairy-free, use plain dairy-free yogurt and olive oil in place of butter — the dough will still be soft and pliable. GF naan requires a significantly different approach (GF flour blend with xanthan gum, no lamination) and the chewy texture that defines naan will not be replicable.