Garlic naan in a cast iron skillet — tawa-style (no yeast, no oven)
Recipe Information
Garlic Naan
Cultural Context
Garlic naan is a popular Indian flatbread, often served with various curries and dishes. It is traditionally cooked in a tandoor, giving it a unique texture and flavor. Naan has a long history in South Asian cuisine, with variations found across the region. Garlic naan adds a fragrant twist, making it a favorite in many Indian restaurants and homes.
all-purpose flour
🥗Healthier: whole wheat flour
Whole wheat flour is more nutritious.
butter
🥗Healthier: olive oil
Olive oil is a healthier fat option.
Combine all the dough ingredients and knead, adding additional milk/water as needed, until you have a dough that is soft, springy, and only a little sticky.
Oil the dough ball, cover it, and leave it for at least a half hour, ideally for several hours.
Knead the dough again right before baking and divide it into four balls.
Get a well-seasoned cast iron skillet heating on medium heat.
Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro, and roll the toppings into the dough.
Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet.
Cook until the edges are looking dry and cooked, about two minutes, and then invert the pan over your burner.
Turn the heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked.
Brush the naan with melted butter and sprinkle on some salt, then use a spatula to scrape the naan out of the pan.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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