Naan Recipe (Indian Flatbread)

5 from 3 votes

My naan recipe makes tender, fluffy Indian flat bread that gets cooked and blistered then brushed with butter, garlic and fresh cilantro.

Prep Time30

Cook Time16

Dough Rise1 40

Total Time2 26

Course: breads

Cuisine: Indian

Servings:

Author: Kevin

In a medium bowl, whisk the lukewarm water and sugar until dissolved. Add the yeast and whisk until well incorporated. Rest for 15 minutes to activate the yeast (foamy).
Sift flour, salt, and baking powder into a large bowl. Add the yeast mixture and melted ghee to the flour. Stir to combine with a spatula. When the dough is shaggy (loose but mixed), transfer it to a clean work surface.
Oil your hands and start kneading the dough, oil your hands several times. The dough will be sticky at first, but continue kneading, it will become soft, elastic, and pliable. Knead 5 to 6 minutes.
Oil a large bowl, add the dough ball and turn to coat on all sides. Cover the dough with a light towel. Place in a warm, draft-free place for 90 minutes until the dough doubles.
Once the dough has risen, punch the dough to release the air. Knead briefly with your hands into a ball until smooth.
Using a pastry cutter or knife, divide the dough into 6-8 equal portions (if you want thicker, roll 6, same dimensions). Use your hands to roll the dough into 8 balls. Transfer the balls to a lined tray about an inch apart to prevent sticking. Cover with a dish towel and rest for 10 minutes to rise again and proof.

Add the ghee to a small bowl and add the garlic. Microwave on high for 20 seconds, stir, then microwave for another 20 seconds. Stir in half the cilantro and set aside with brush. Put a small bowl of water next to your work space. Turn oven to 200°F.

Heat a large cast iron skillet or flat grill pan over medium-high heat until it's nearly smoking, at least 3 minutes.
Roll out the naan. Using a rolling pin, roll each piece of dough into a oval shape, about 8 inches long long and 5 inches. Cover the remaining dough balls while you roll each naan.
With a brush, wet one side of the rolled out naan with a little water (this will help the naan stick to the pan).
Pick up the naan and carefully place it in the hot skillet, water side facing down. Once you see bubbles all over and the edges start to dry out (about 45 to 60 seconds), turn the skillet upside down over the flame to cook the top (or under broiler). Look for blistered dough and slight char marks.
Turn skillet back over and use a metal spatula to remove naan from pan. Transfer naan to a tray and brush with the melted ghee, garlic and cilantro. Sprinkle top with fresh cilantro and place tray in oven to keep warm while you make repeat process with remaining naan. Serve and eat while still warm.