- ¾ tsp active dry yeast
- 2 Tbsp water, lukewarm (110–115°F)
- 1 tsp granulated sugar
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 Tbsp (85g) whole milk, room temperature
- 8 ½ Tbsp (120g) Greek yoghurt, room temperature
- 1–2 cloves of garlic, grated*
- ¼ cup (56g) Pure Indian Foods Original Ghee, divided
- 3–4 cloves of garlic, finely chopped*
- handful of cilantro, finely chopped
*We love the organic, gourmet garlic from New Dawn Fields!
- In a small bowl, dissolve yeast in lukewarm water with sugar. Mix well and leave undisturbed for about 10 minutes until the mixture gets foamy.
- In a large bowl, whisk together flour, baking powder, and salt. Make a well in the centre, then add milk, yoghurt, grated garlic, and foamy yeast mixture. Mix with a spatula and/or your hands until flour is moistened.
- Knead with your hands or in the bowl of a stand mixer fitted with dough hook until dough is smooth.
NOTE: If the dough is still rather sticky after kneading for a bit (such as on a very humid day in Atlanta), you can add a little bit more flour—a few tablespoons at most.
- Once dough is smooth, form into a ball and place into a well-oiled bowl. Roll dough around in bowl to coat all sides with oil. Cover bowl with cling film. Place bowl in a warm, dry spot and leave undisturbed until dough doubles in size, roughly 1 hour.
- After dough has doubled in size, punch it down to release excess gas build-up.
- Divide dough into 4 equal pieces. Roll into balls, then cover with an oiled piece of cling film and allow to rest for 10–15 minutes.
NOTE: If dough is sticky, oil your hands before dividing.
- During the second proof, melt 3 tablespoons (42g) of ghee over medium-low heat. Add chopped garlic and cook just until garlic has browned a little. Remove from heat and allow to infuse. Once cool, pour into a small bowl.
- After second proof, flour your work surface and rolling pin. Roll naan out to 7–9" in diameter, but don’t worry about making them perfectly round.
- Melt remaining 1 tablespoon of ghee. Brush tops of naan with melted ghee.
- Heat up a cast iron skillet over medium to medium-high heat. Once it’s hot, brush pan with a little melted ghee. Place naan in skillet, ghee side down. Cook for 1–2 minutes until bubbles begin to form.
- Brush top side with garlicky ghee. Using tongs, flip naan over and cook for 1-2 minutes until underside browns. Remove from pan and cover with foil while you make the other three naan.
- Once all naan are made and they’re still warm, brush or drizzle with remaining garlicky ghee and top with chopped cilantro.
- Serve immediately with saag paneer, aloo gobi, tofu tikka masala, or any other favourite dish!
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