Garlic Naan

Instructions

1. 1

   In a large bowl, combine flour, salt, and instant yeast. Make a well in the center and add yogurt, warm water, and honey.

   Tip: The yogurt helps create a tender dough with great texture.

2. 2

   Mix everything together, then knead for 8-10 minutes until the dough becomes smooth and elastic. It should be soft but not sticky.

   Tip: If too dry, add water 1 tablespoon at a time. If too wet, dust with a little flour.

3. 3

   Shape the dough into a ball, coat lightly with oil, and place in a covered bowl. Let it rise at room temperature for 1 hour until doubled in size.

   Tip: You can prepare this dough up to 8 hours ahead and refrigerate it.

4. 4

   While dough rises, mix the softened butter with minced garlic and chopped cilantro in a small bowl.

   Tip: Make this garlic butter ahead of time for easier assembly later.

5. 5

   Divide the risen dough into 6 equal portions and shape each into a ball. On a floured surface, roll each ball into an oval about 3mm thick.

   Tip: Don't overwork the dough or your naan will become tough.

6. 6

   Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place one naan in the dry pan and cook for 2-3 minutes until puffed and golden spots appear on the bottom.

   Tip: A properly heated pan is essential for achieving those characteristic blistered spots.

7. 7

   Flip the naan and cook the other side for another 1-2 minutes until light golden. Transfer to a plate.

   Tip: The naan will continue to puff slightly as it cooks.

8. 8

   Immediately brush the hot naan generously with the garlic butter mixture on both sides. Sprinkle with nigella seeds while the butter is still warm.

   Tip: Apply the garlic butter while the naan is hot so it absorbs the flavors beautifully.

9. 9

   Repeat with remaining dough portions, stacking the finished naan on a plate and covering with a clean kitchen towel to keep warm and soft.

   Tip: Keeping them covered traps steam, which keeps the naan tender and pliable.