Garlic Naan (No-Yeast and Yeast-Based Variations)
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Delicious restaurant-quality garlic naan made at home in a cast-iron skillet on the stovetop. This guide covers both a quick yeast-free recipe and a flavorful yeast-based version, cooked tawa-style by inverting the pan to get the perfect tandoor-like char.
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🍳 Cooking Flow
Prepare either the No-Yeast dough (rest 30+ mins) or the Yeast dough (rise 1+ hour). → Divide dough into 4 balls, roll out thin, add grated garlic and chopped cilantro, and roll the toppings into the dough. → Wet the bottom of the naan with water and place it wet-side-down into a hot cast-iron skillet over medium heat. → Once bubbles form, invert the skillet directly over the high-heat burner to char the top (or manually flip with a spatula on induction stoves). → Brush with melted butter, scrape the naan out of the pan, and wipe the pan clean before cooking the next one.
Cooking Steps
Brief Cooking Order
Prepare either the No-Yeast dough (rest 30+ mins) or the Yeast dough (rise 1+ hour). → Divide dough into 4 balls, roll out thin, add grated garlic and chopped cilantro, and roll the toppings into the dough. → Wet the bottom of the naan with water and place it wet-side-down into a hot cast-iron skillet over medium heat. → Once bubbles form, invert the skillet directly over the high-heat burner to char the top (or manually flip with a spatula on induction stoves). → Brush with melted butter, scrape the naan out of the pan, and wipe the pan clean before cooking the next one.
Introduction
Delicious restaurant-quality garlic naan made at home in a cast-iron skillet on the stovetop. This guide covers both a quick yeast-free recipe and a flavorful yeast-based version, cooked tawa-style by inverting the pan to get the perfect tandoor-like char.
Step 1
【No-Yeast Dough】In a large mixing bowl, combine 2 cups of flour, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, 2 tablespoons of oil, 1/4 cup of yogurt, and about 1/2 cup of milk or water. Mix and knead, adding more liquid as needed, until the dough is soft, springy, and only slightly sticky. Coat the dough ball in a little oil, cover with a wet towel, and rest for at least 30 minutes (ideally several hours).
Step 2
【Yeast-Based Dough】In a separate bowl, mix 2 cups of flour, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of dry yeast, 1/2 teaspoon of baking powder, 2 tablespoons of oil, 1 tablespoon of yogurt, and about 1 cup of milk or water. Knead into a smooth, slightly sticky dough. Cover and let rise for at least an hour at room temperature.
Step 3
【Dough Portioning】Knead the rested dough briefly once more right before cooking (this redistributes the gas to prevent a single giant bubble). Divide the dough into four equal-sized balls. If using yeast dough, let the portioned balls proof for an additional 15 minutes.
Step 4
【Rolling Out】Roll out a dough ball on an unfloured counter to just shy of its thinnest possible thickness. Letting the dough stick slightly to the counter helps keep it from shrinking back.
Step 5
【Toppings】Spread grated garlic and chopped fresh cilantro evenly over the rolled dough. Use the rolling pin to roll directly over the toppings to embed them firmly into the dough.
Ingredients List
Important Notes
Grated or pressed garlic adheres much better to the dough than chopped garlic, which tends to fall off easily during the baking process.
Using a yogurt containing live active cultures in the yeast-free dough helps slowly ferment the dough and create more airy bubbles.
A well-seasoned cast-iron skillet is essential. If the skillet is not seasoned properly, the naan may permanently stick or slide off during inversion.
Do not use a kitchen blowtorch to brown the top; it will quickly scorch and burn the garlic, giving it a bitter taste.
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