Garlic Butter Naan

Method

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1. Stir the yeast and sugar into the warm milk and leave 10 minutes until foamy.

   Mark done

2. Mix the flour, salt and baking powder, then add the yogurt, oil and yeast mixture. Bring together and knead for 8 minutes until smooth and soft — the dough should be slightly tacky.

   Mark done Start 8 min timer

3. Cover and prove in a warm place for 1 to 1.5 hours until doubled.

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4. Knock back gently and divide into eight. Roll each into a ball, cover, and rest 15 minutes.

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5. Mix the melted butter with the garlic, coriander and salt.

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6. Heat a heavy cast-iron pan over the highest heat for 5 minutes until it is genuinely smoking.

   Mark done Start 5 min timer

7. Roll one ball into a 20 cm teardrop about 4 mm thick. Brush the top lightly with water and scatter with nigella seeds.

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8. Slap it into the dry pan wet-side down, cover with a lid, and cook 60 to 90 seconds until large bubbles form.

   Mark done Start 60 sec timer

9. Flip and cook 45 to 60 seconds more until charred in spots. Brush immediately with garlic butter and keep warm under a cloth while you cook the rest.

   Mark done Start 45 sec timer

Chef’s Tips

• The wet side down is what makes it stick to the pan and puff like a tandoor naan.
• Do not use a non-stick pan; it cannot take the heat required and the naan will not blister.
• Naan dough freezes well as portioned balls — thaw overnight in the fridge and rest at room temperature for an hour.

Pairing Suggestions

• Any curry, but especially butter chicken
• Serve with dal and raita
• Excellent with leftover curry the next day

Storage & Reheating

Best hot. Keeps 2 days wrapped in a cloth; refresh in a dry pan for 30 seconds a side. Freezes 2 months.

Nutritional Highlights

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