Whenever I have curry, I always reach for garlic naan. Whilst this is great at restaurants, what you can get from supermarkets is rather lacking. I wanted delicious naan bread at home, but I don’t have a Tandoor oven. However, with a ripping-hot cast iron skillet you can easily make your own great tasting naan.

This technique generates a lot of smoke, so make sure to open the windows! This recipe is a slightly modified version of Joshua Weissman’s recipe. I particularly enjoy these with my favourite curry, Murgh do Pyaza.

Garlic Naan

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Prep Time 1 30

Cook Time 30

Total Time 2

Course Side Dish

Cuisine Indian

Servings 8 breads

Ingredients

Dough

135 g water @ 33°C
1 tbsp instant yeast
375 g plain flour
1 tsp kosher salt
1 tsp sugar
2 tbsp melted ghee
120 g plain yoghurt

Garnish

2 tbsp ghee
1 clove garlic finely chopped
fresh parsley finely chopped

Instructions

Add the yeast and sugar to the warm water and allow to bloom for 10 minutes.
In a stand mixer bowl, whisk together the flour, salt and sugar. Add the yeast mixture, ghee and yoghurt, then mix on low with a dough hook until the dough is smooth and combined.
Shape the dough into a ball, place in a bowl, cover with cling film and allow it to double in size (around 1-1.5 hours).
On a lightly floured surface, divide the naan dough into 8 equal portions, then roll each out until it is around 3mm thick.
Heat a very lightly oiled cast-iron skillet over high heat until smoking hot. Place a portion in the pan for 1-2 minutes, until bubbles form and you get some light charring. Then flip on to the other side for 20-30 seconds. Repeat with the remaining portions.
Keep the naans warm by wrapping them in a towel or foil.
To finish the naans, melt the ghee in a pan, then add the garlic and allow to cook slightly – no more than 15-20 seconds. Remove from the heat, brush the naans with the garlic ghee and sprinkle with parsley.