Garlic Naan

Method

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1. Whisk the yeast and sugar into the warm milk and leave 10 minutes until frothy.

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2. Mix the flour, salt and baking powder. Add the yeast milk, yoghurt, oil and egg, and knead 8 minutes to a soft, slightly tacky dough.

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3. Prove, covered, for 90 minutes until doubled.

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4. Divide into 8, roll each into a ball, and rest 15 minutes.

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5. Melt the butter with the garlic and set aside with the coriander.

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6. Heat a heavy cast-iron pan over the highest heat for 5 minutes until it is genuinely smoking. Use no oil.

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7. Roll each ball into a teardrop about 4 mm thick, stretching rather than pressing so the air stays in.

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8. Wet one side of the naan lightly with water and lay it wet side down in the pan. It will stick.

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9. Cook 60 seconds until large bubbles rise, then either flip it or, better, invert the pan over the flame to char the top directly. Brush with garlic butter and scatter with coriander.

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Chef’s Tips

• The pan must be smoking and dry. Any oil and you get a fried flatbread instead of a naan.
• Wetting one side makes it stick to the pan, which is how a tandoor works and how you get the char.
• Stack the cooked naans under a cloth so the steam keeps them soft.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Any curry with a sauce worth mopping
• Dal makhani
• A mango lassi

Storage & Reheating

Best within the hour. Keeps 1 day wrapped and freezes 1 month; reheat in a dry pan for 30 seconds a side.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.