Makes 4 large naan. Approx 2 hours
For a super quick and tasty version of this recipe check out the two ingredient version.
- 375 grams all purpose flour (2 + ½ cups)
- 1 tsp instant yeast
- 3/4 cup water
- 1/4 cup plain yogurt
- 15 grams vegetable oil
- 1/2 tsp sugar
- 1/2 tsp salt
For the garlic topping:
- 2 tablespoons butter, melted
- 2 teaspoons garlic, minced
- 1 teaspoon parsley, finely chopped
- In a large bowl, mix together flour, yeast, water, yogurt, oil, sugar, and salt. Stir well to combine with a spatula until the mixture forms into a shaggy dough. Make sure to scrape off any remaining dry flour from the sides of the bowl.
- Apply some water on your hands and stretch and fold the dough by folding the edges over to the centre. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Because this dough contains high percentage fat (yogurt and oil) and high hydration (water to flour ratio), it is quite sticky and impossible to knead by hand in the beginning. Cover the bowl in cling wrap and let it rest for 30 minutes.
- Knead the dough using your hands. Because the dough has built up some gluten by resting, it should take you less than 5 minutes to form a smooth and soft dough ball this time. Transfer the smooth dough ball back in the bowl and let it rest covered for 1 hour until it is almost doubles in size.
- Transfer dough onto a lightly oiled surface and roll into a log. Divide the log into 10 even balls by cupping them in your palm and making circular motions.
- Transfer the dough balls to a lined baked tray and cover with plastic cling wrap to prevent them from drying out. Allow the dough balls to rest for 20 minutes.
Prepare the Garlic Butter:
- Combine melted butter, minced garlic and chopped parsley in a small bowl and mix them evenly. Set aside.
- Heat a cast-iron skillet over medium-high heat. Transfer the rolled naan onto the hot skillet and cook for 3 minutes on each side. You should see the naan bread rise and form bubbles on top.