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Garlic Naan Bread

Introduction & method

You might think you need a tandoor to make naan. But if you don't have one, it's still possible to get those great charred bubbles at home. It will take a bit of practice, but if you can figure out a method that works for you, you'll never have to put up with soggy takeaway naan again!

 Garlic Naan Bread Recipe

Make the Starter


Good naan dough requires a starter and it's best to do this the day before making your naans. But if you can't manage that, your naans will still be good if you use the starter (with the addition of 1 tsp baking powder) as soon as it's made. You can do the next stage with a spoon or spatula, but I'm not promising it will be easy. Mix half of the flour and all the ingredients together using the paddle attachment of a stand mixer. Then swap the paddle for the dough hook and 'knead' the mixture for about 5 minutes. You will have a very runny dough. Transfer this to a bowl, cover it tightly and leave overnight.

Finish the Dough


You need to add more flour to the dough to make it usable - about the same quantity that you started out with, but maybe more, maybe less. So grab a handful of flour and work it into the dough with your fingers. Keep on adding more flour and working it in until you feel the dough is solid enough to roll out.

Form the Naans


Divide the dough into 4 equal pieces and roll them out on a floured worktop. The thickness of the dough will affect the bubble formation - you'll get bigger bubbles with thicker dough. Thin dough will produce lots of smaller bubbles. Slap the dough between your hands. Moisten one side with water.

Cook the Naans


Before you start cooking, prep some garlic ghee. Chop the garlic very finely, melt the ghee over a medium flame and gently cook the garlic in the ghee for about 3 minutes. Now turn off the heat and it will stay liquid for quite some time.
If possible, use a frying pan without a non-stick coating. You want the dough to stick to the pan. Heat the pan very hot, no oil or anything. Slap a piece of dough onto the pan, wet side down. Let it cook for 2 minutes, and cross your fingers that you get some bubbles forming. Then, if you have a gas stove, grab the pan and turn it over to expose the top side of the naan to the flames and char the bubbles slightly. If you don't have a gas hob, use a blowtorch or electric heat gun to colour the bubbles (and this method will also work if your naan won't stick to the paan). When each naan is cooked, paint it with garlic ghee using a pastry brush.

It will probably take some experimentation to get the top cooked without the bottom burning to a crisp, but keep going and you'll soon be enjoying tasty naan bread made without a tandoor.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Garlic Naan Bread on YouTube.

 
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Ingredients & Info


STARTER
 500 grams self-raising flour
 125 ml whole milk
 125 ml water
 1 egg
 1 tsp salt
 1 tbsp sugar
 1 tsp black onion seeds (optional)
TO FINISH
 2 tbsp ghee
 4 cloves garlic

UNITS:
Metric
US Customary/Imperial

Makes 4 naans
Prep time: 15 minutes.
Fermenting time: overnight.
Cooking time: 16 minutes.
Total time: 31 minutes.