Naan is a flatbread cooked in a tandoor and eaten in parts of Asia, the Middle East and Caribbean. No tandoor? Make garlic naan on the stovetop using a griddle.
- 2 cups bread flour
- ½ teaspoon baking powder
- 2 teaspoons sugar
- ½ teaspoon salt
- 2 tablespoons oil
- ¾ cup full-fat milk
- 1 teaspoon chopped garlic
- ¼ cup chopped cilantro
- ghee for brushing
- In a bowl, whisk together the bread flour, baking powder, sugar and salt.
- Make a well in the center, and pour in the milk and oil.
- Stir the contents of the bowl to form the dough. Keep stirring until the dough starts to form into a ball.
- Transfer the dough to your work surface and knead until smooth, about ten minutes.
- Form the dough into a ball, cover loosely with cling film and leave to rest for ten to 15 minutes.
- While the dough rests, chop the garlic and cilantro.
- Cut the dough into halves, and each half into five equal portions.
- Roll each portion between the palm of your hands to form a ball.
- Flatten each ball with a rolling pin.
- Sprinkle garlic and cilantro on the dough. Use the rolling pin to press them into the dough.
- Lightly brush a griddle with ghee then lay the rolled dough, two to three at a time (depending on the size of your griddle) and brush the tops with more ghee.
- Cook the rolled dough until the undersides are lightly browned and the top is bubbly.
- Using a kitchen torch, scorch the top of the naan until blistered and blackened in spots (see notes after the recipe).
- Serve the garlic and cilantro naan warm.
Without a tandoor, the more common way of cooking the top of the naan is to invert the pan and let the flames of the gass stove lick the dough. That technique means cooking the naan one piece at a time. Meanwhile, with a kitchen torch, no flipping is required and the naan can be cooked in batches of two to four. Updated from a recipe originally posted in August 24, 2020