No curry dish is complete without garlic naan! It’s like a delicious, pillowy edible spoon. The perfect vehicle to scoop up all that spiced curry. You can buy naan at the store and just warm it up when you’re ready to eat, or you can treat yourself to this fresh, buttery, garlic flavored goodness and make your own at home. It’s easier than you’d think and so worth it! It’s naan of my business what you decide to do, but I highly recommend trying to make it at home.
- 1 teaspoon active dry yeast
- 2 teaspoons honey
- 2 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 6 tablespoons butter, melted
- 1-2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Maldon salt
In a large glass measuring cup, dissolve the yeast and honey with 3/4 cup warm water (about 100 degrees F). Let it sit until frothy, about 10 minutes.
Meanwhile, sift the flour, salt and baking powder into a large bowl.
Once the yeast is frothy, add the yogurt and olive oil in and stir to combine. Pour the yogurt yeast mixture into the dry ingredients and gently mix it together with a fork. When the dough is about to come together, use a wooden spoon to finish mixing. As soon as it comes together, stop mixing. It will be sticky, don’t panic! Cover the bowl of dough with plastic wrap and let it sit in a warm, draft-free place for 1 1/2-2 hours, or until it has risen.
Right before you’re about to cook the naan, melt the butter in a small saucepan over low heat, add the garlic and cook for about 1 minute, off the heat, add the chopped parsley and set aside.
Place about 1/2 cup of flour in a small bowl, dip your fingers in the flour and pinch the dough into 6-8 portions depending on how big you want each piece. Roll each piece of dough in the flour then roll it out using a rolling pin, about 1/4-inch thick. Sprinkle with more flour as you roll if needed.
Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the pan.
Gently lay the naan in the skillet one-at-a-time and cook for 1 minute. The dough should start to bubble.
Flip the naan, cover the skillet with the lid and cook for about 1 minute more.
Remove the naan from the skillet, brush with the garlic herb butter and set on a clean towel and cover to keep warm.
Continue cooking the rest of the naan, adding it to the stack on the towel to keep it warm.
Enjoy your freshly baked naan with your favorite curry dish!