Garlic Naan (pan)

No tandoor? A very hot cast-iron pan and a lid give you soft, blistered naan at home.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 6
• Prep 20 min
• Rest 90 min
• Cook 20 min
• Vegetarian

Ingredients

• 300 g plain flour (Type 550 or 700)
• 1 tsp dry yeast
• 1 tsp sugar
• 1 tsp salt
• ½ tsp baking powder
• 120 g yoghurt
• About 80 ml warm water
• 1 tbsp oil
• 3 tbsp butter, melted, with 4 garlic cloves, minced
• Fresh coriander and nigella seeds (kalonji)

Method

1. Mix flour, yeast, sugar, salt and baking powder. Add yoghurt, oil and water and knead to a soft, slightly sticky dough. Cover and let rise 1½ hours.
2. Divide into 6 balls and roll into ovals about 5 mm thick. Sprinkle with nigella seeds and coriander and press in.
3. Heat a cast-iron pan until very hot. Wet one side of the naan with water and place it wet side down.
4. When bubbles appear (1 minute), cover with a lid for 1 minute, then flip and cook the top until spotted.
5. Brush with garlic butter and serve immediately.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.