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Spicy Garlic Naan

Spicy garlic naan on a wood and marble board

5 from 4 reviews

Spicy garlic naan is the side dish that steals the spotlight. This easy to make, pillowy soft, flatbread is cooked completely on the stove top and bathed in chili garlic butter.

Scale

Ingredients

2 C flour
1 tsp baking powder
1 tsp instant yeast (or rapid rise)
1 tsp kosher salt
1 T brown sugar
1 C plain, whole milk yogurt (not greek)
1 T water
1 T vegetable oil
4 T unsalted butter
2 cloves garlic, thinly sliced
1/2 tsp kosher salt
1/2 tsp chili flake
Parsley to garnish

Instructions

In a large bowl, whisk together flour, baking powder, instant yeast, kosher salt, and brown sugar. Add yogurt and mix until a dough forms. If it’s too dry add a tablespoon of water at a time until you have a slightly sticky, somewhat shaggy, but cohesive ball of dough. Cover with plastic wrap and let rise until doubled in size – roughly an hour (but could be sooner).

Divide the dough into four pieces and roll each portion out, on a well floured surface, to a rough 9 inch circle. Keep rolled out dough separated by pieces of parchment paper while you finish the rest of the dough.

Place a large skillet (cast iron or stainless steel work best) over medium high heat. Heat one teaspoon of oil until it shimmers but doesn’t smoke. Lay one dough round in the pan and immediately cover with a tight fitting lid (or a large rimmed baking sheet). Cook covered for two minutes. Remove lid and flip naan. Cook the second side, uncovered, until it is spotty brown. Wrap cooked naan in a clean kitchen towel to keep warm while you repeat the process with the rest of the dough.

When all the naan has been cooked, wipe out the skillet with a paper towel and return to medium heat. Melt the butter and add the garlic, kosher salt, and chili flake. Sauté until garlic is light golden in color. Remove from heat. Spoon spicy garlic butter directly onto warm naan and garnish with parsley. Serve immediately.

Leftover naan can be reheated in a low oven.

Notes

Make sure your yeast is labeled “instant” or “rapid rise”. If it says “active dry” then you’ll need to proof it before you mix up your dough. To do this, dissolve the yeast and brown sugar in a couple tablespoons of warm water and let sit for five minutes. It should bubble up and foam (if it doesn’t it means your water was probably too hot or your yeast is dead). Then add this mixture to your dry ingredients and proceed with the recipe. You may need to add a little more flour to compensate for the added liquid.

This dough doesn’t require much kneading, so just trust that as long as it comes together in a ball (even if it’s a slightly sticky, somewhat shaggy ball) then you’re good to go.

Don’t use a non-stick skillet for this. Cast iron or stainless steel will work best.

Make sure to monitor your heat and adjust accordingly. You want the pan to be hot, but you don’t want your oil to smoke.

If you don’t have a lid for your skillet feel free to improvise by putting a rimmed baking sheet on top of your pan.

Keywords: spicy garlic naan, naan bread, easy bread, side dish, indian food

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