Naan (Restaurant Copycat)

⏱️ 3 hours 30 minutes👥 8 naan breads servings❤️ Taste: 10/10
Naan (Restaurant Copycat)

Nutrition Facts

Calories
285
Protein
7g
Carbs
42g
Fiber
2g

Health Benefits

Gut Health5/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 3½ cups all-purpose flour, plus extra for dusting
  • •- 1 cup plain full-fat yogurt
  • •- ⅓ cup warm water (110°F)
  • •- 1½ teaspoons salt
  • •- 2 teaspoons baking powder
  • •- 1½ teaspoons sugar
  • •- 3 tablespoons vegetable oil
  • •- 4 tablespoons unsalted butter, melted
  • •- 4 cloves garlic, finely minced
  • •- 2 tablespoons fresh coriander, finely chopped
  • •- 1½ teaspoons nigella seeds (kalonji)

Instructions

  1. 1Combine flour, baking powder, salt, and sugar in a large mixing bowl, whisking together until evenly distributed. Create a well in the center and add yogurt, warm water, and vegetable oil. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
  2. 2Transfer dough to a lightly floured work surface. Knead by hand using the heel of your palm, pushing away and folding back repeatedly until smooth and elastic, about 8-10 minutes. The dough should be soft and slightly tacky but not sticky.
  3. 3Coat the dough ball lightly with oil and place in a clean bowl. Cover tightly with plastic wrap or a damp kitchen towel. Allow to rest at room temperature for 2½ to 3 hours until nearly doubled in size and very pliable.
  4. 4Combine melted butter with minced garlic in a small bowl, stirring well. Set aside for brushing the finished naan.
  5. 5Heat a cast iron skillet or heavy-bottomed pan over high heat for 5-7 minutes until extremely hot. You should feel intense heat radiating when you hold your hand 4 inches above the surface.
  6. 6Divide rested dough into 8 equal portions, rolling each into a smooth ball. Keep covered with a damp towel while working.
  7. 7Roll one dough ball on a lightly floured surface into an oval or teardrop shape approximately ¼-inch thick and 8-9 inches long. Sprinkle with a pinch of nigella seeds, pressing gently to adhere.
  8. 8Place rolled naan directly onto the preheated skillet. Cook without moving until large bubbles form on the surface and the bottom develops golden-brown charred spots, about 1-1½ minutes.
  9. 9Flip naan using tongs and cook the second side until blistered and charred in spots, about 45-60 seconds more.
  10. 10Remove immediately and brush generously with garlic butter on both sides while still hot. Sprinkle with fresh chopped coriander.
  11. 11Stack finished naan wrapped in a clean kitchen towel to keep warm and soft while cooking remaining pieces. Work quickly, adjusting heat between batches if needed to prevent burning.