Somewhere between a pita and a flatbread, this Indian pastry is the kind of recipe worth keeping on hand.
The garlic naan, taught by talented cook Rinat Inesman, works beautifully alongside salads and grilled meats, but it is just as satisfying on its own as a dinner served with cheeses and fresh vegetables.
The secret ingredients are garlic and cilantro, which add an unmistakable aroma and a taste that makes it difficult to stop at just one.
The naan can be prepared ahead and frozen. When you want to serve it, simply warm it for a few minutes in the microwave or oven.
Garlic naan from the Indian kitchen
Ingredients (for 8 large naan)
For the dough:
3 cups bread flour (or regular all-purpose flour)
3 cups pizza flour (or regular all-purpose flour)
2 teaspoons salt
4 tablespoons sugar
1½ tablespoons dry yeast
500 ml (2 measuring cups) lukewarm water
6 tablespoons olive oil
For the garlic and cilantro topping:
1 tablespoon crushed garlic
½ cup finely chopped cilantro leaves
⅓ cup olive oil
A little salt
Preparation:
- In a small bowl, combine the water, sugar and yeast. Mix and set aside for 10 minutes.
- In a mixer bowl, combine the two types of flour and add the salt. Mix briefly.
- Add the yeast mixture to the flour and knead with a dough hook until a dough forms. It does not need to be completely smooth at this stage.
- Add the olive oil and continue kneading for 5-6 minutes, until the dough comes together into a ball.
- Grease a bowl well, place the dough inside and let it rise for 40-60 minutes, or until it nearly doubles in size.
- Remove the dough, knead briefly by hand until smooth, and divide it into 8 equal pieces.
- Roll each piece into a ball and place on a well-floured surface. Cover with a towel and let rest for 20 minutes.
- Using a rolling pin, roll each ball into a circle about 26 centimeters (about 10 inches)in diameter, roughly matching the size of your pan. The dough should be thin but not transparent, around ½ centimeter (about ¼ inch) thick.
- Meanwhile, mix the olive oil, cilantro and crushed garlic in a bowl.
- Heat a pan over high heat and place a rolled-out naan inside.
- Brush the top side of the dough with the garlic and cilantro oil and sprinkle lightly with salt.
- Once the bottom is browned and cooked, flip the naan and cook for another 2 minutes, just until the bubbles that have formed on top become golden. Do not try to pop the bubbles, they are part of the naan’s texture. Flip only when they have fully puffed.
- Transfer the naan to a serving plate and continue cooking the remaining pieces. Stack them on top of one another and cover with a towel to keep them soft.