Ingredients
- 1/2 cup warm water (around 110F)
- 2 teaspoons active dry yeast
- 1.5 teaspoons honey
- 1/4 cup plain, full-fat yogurt
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 3 tablespoons melted ghee
- 1 1/2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- A pinch of kosher salt
Activate the Yeast and Mix the Dough
In the bowl of a stand mixer or a large bowl, combine the warm water, honey, and yeast. Give it a gentle stir and let it sit for ~5-10 minutes. The mixture should become foamy and smell distinctly like bread. If it doesn’t foam, your yeast is likely dead, and you must start over.
To the foamy yeast mixture, add the yogurt, kosher salt, and melted ghee. Whisk to combine.
Add both the all-purpose and whole wheat flours. If using a stand mixer, use the dough hook to knead on low speed for ~5-7 minutes. If mixing by hand, stir until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for ~8-10 minutes. The final dough should be smooth, elastic, and slightly sticky.
Let the Dough Rise
Divide the dough into 4 equal pieces and shape each into a smooth ball. Place the dough balls in a lightly greased tray or bowl, cover with plastic wrap, and let them rise in a warm place for about 1 hour, or until they have doubled in size.
While the dough rises, prepare the garlic butter by melting the 3 tablespoons of butter in a small bowl and stirring in the minced garlic, chopped cilantro, and a pinch of salt. Set aside.
The Inverted Pan Method
About 10 minutes before the dough is done rising, place a large, heavy skillet (cast iron is best) upside down over a burner on medium-high heat. Let it get screaming hot.
Once the pan is thoroughly heated, reduce the heat to medium.
Stretch and Cook the Naan
Work with one piece of dough at a time, keeping the others covered. On a lightly floured surface, use your fingertips to press the dough into a flat disc, then use your hands to gently stretch it into a teardrop or oval shape, about 8-9 inches long. The edges should be slightly thicker than the center.
Carefully lay one stretched naan onto the hot, inverted surface of the pan. It should start to bubble within seconds. Cook for ~45-60 seconds, until large bubbles form and the underside has charred spots.
Using tongs, flip the naan and cook for another ~30-45 seconds on the other side.
Keep Them Soft
As each naan comes off the heat, immediately brush it with the prepared garlic butter and wrap it in a clean kitchen towel. Stacking the hot naan in the towel is crucial; the trapped steam keeps them perfectly soft and pliable.
Tandoor Style Flatbread (Naan)
Ingredients
- 1/2 cup warm water around 110F
- 2 teaspoons active dry yeast
- 1.5 teaspoons honey
- 1/4 cup plain full-fat yogurt
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 3 tablespoons melted ghee
- 1 1/2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 2 tablespoons chopped fresh cilantro
- A pinch of kosher salt
Instructions
- In a large bowl, combine the warm water, honey, and yeast. Let sit for 5-10 minutes until foamy.
- Add the yogurt, kosher salt, and melted ghee to the yeast mixture and whisk together.
- Mix in the all-purpose and whole wheat flours. Knead with a dough hook for 5-7 minutes or by hand for 8-10 minutes until smooth and elastic.
- Divide the dough into 4 equal balls. Place in a greased bowl, cover with plastic wrap, and let rise for 1 hour until doubled.
- Combine the melted butter, minced garlic, cilantro, and a pinch of salt in a small bowl.
- Heat a large cast iron skillet upside down over medium-high heat for 10 minutes.
- Reduce heat to medium.
- Working with one piece at a time, stretch the dough into an oval about 8-9 inches long, keeping edges slightly thicker.
- Place the stretched naan on the hot pan. Cook for 45-60 seconds until bubbled and charred.
- Flip and cook another 30-45 seconds.
- Brush each hot naan with the garlic butter mixture.
- Wrap the naan in a clean kitchen towel, stacking them as you go.
