Garlic Naan Bread 

Ingredients

Dough

  • 2 cups (250 g) all-purpose flour, plus extra for dusting
  • 1 tsp sugar
  • 1 tsp salt
  • 8 g (about 2¼ tsp) active dry yeast
  • ¼ cup (60 ml) warm water (about 40–45 °C / 105–115 °F) for activating the yeast
  • 3 Tbsp melted butter (unsalted preferred)
  • ¼ cup (60 g) plain yogurt (full-fat works best)
  • Additional warm water as needed (start with 2–4 Tbsp extra if the dough is too dry)

Garlic Oil

  • ½ cup (120 ml) neutral oil (vegetable, canola, or light olive oil)
  • 4 garlic cloves, crushed or finely minced
  • 1–2 Tbsp finely chopped fresh parsley (optional)

Method: 

  1. Put the oil, crushed garlic, and chopped parsley (if using) in a small saucepan. Cook over medium-low heat for 3–5 minutes until the garlic is fragrant and just beginning to turn golden (do not let it burn). Remove from heat and let cool completely.
  2. In a small bowl, stir the yeast and sugar into the ¼ cup warm water. Let stand 5–10 minutes until foamy and “bloomed.”
  3. In a large bowl, whisk together the flour and salt. Add the activated yeast mixture, melted butter, and yogurt. Mix until a shaggy dough forms. Knead on a lightly floured surface (or in a stand mixer with a dough hook) for 8–10 minutes until smooth and elastic. If the dough feels very dry, add warm water 1 tablespoon at a time. Lightly coat the dough ball with about 1 tablespoon of the cooled garlic oil. Place in a clean bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1½–2 hours, or until doubled in size.
  4. Divide into 6–8 equal pieces. On a lightly floured surface, roll each piece into a rough oval or circle about ½ cm (¼ inch) thick.
  5. Heat a heavy frying pan, cast-iron skillet, or flat griddle over medium-high heat (no oil needed in the pan). Brush both sides of a piece of dough lightly with the cooled garlic oil. Cook 1–2 minutes per side until golden-brown spots appear and the bread puffs with air bubbles. Immediately brush the hot bread with a little more garlic oil, then stack the finished breads on a plate and cover with a clean tea towel so they steam and stay soft