Description

Ingredients

• 🌾 All-purpose flour: 360 g (3 cups / 12.7 oz)
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz)
• 🍬 Sugar: 8 g (2 tsp / 0.28 oz)
• 🍞 Instant yeast: 7 g (2¼ tsp)
• 🥛 Warm milk (40–43°C / 104–110°F): 180 ml (¾ cup / 6 fl oz)
• 🥣 Thick yogurt: 120 g (½ cup / 4.2 oz)
• 🛢 Neutral oil (or melted ghee): 15 ml (1 tbsp / 0.5 fl oz)
• 💧 Water, as needed for soft dough: 15–30 ml (1–2 tbsp / 0.5–1 fl oz)
• 🧈 Melted butter or ghee (brushing): 45 g (3 tbsp / 1.6 oz)
• 🧄 Garlic, very finely minced: 8–10 g (2–3 cloves / 0.3 oz)
• 🌿 Chopped cilantro (optional): 2 tbsp (6 g / 0.21 oz)
• ⚫ Nigella/kalonji seeds (optional): 1 tsp (3 g / 0.1 oz)

Preparation

• Make the dough: In a bowl whisk 🥛 milk, 🍬 sugar, and 🍞 yeast. Add 🌾 flour, 🧂 salt, 🥣 yogurt, and 🛢 oil; mix to a soft, slightly tacky dough (add 💧 water only if needed).
• Knead & rise: Knead 8–10 min until smooth. Cover and let rise 60–90 min until doubled.
• Portion: Knock back; divide into 8 balls. Rest 10 min (relaxes gluten). Mix 🧈 melted butter with 🧄 garlic and 🌿 cilantro.
• Shape: On a lightly floured surface roll each ball into a tear-drop/oval 18–20 cm (7–8 in); sprinkle ⚫ nigella if using and press in.
• Cook (skillet): Heat a heavy cast-iron skillet on high until smoking-hot. Lay one naan (no oil). Cook 45–60 s until bubbles form and underside is spotted. Flip 30–45 s for light char. (Gas option: hold with tongs over flame a few seconds for extra blister.)
• Finish: Brush hot naan with garlic butter. Keep covered in a towel while cooking the rest. Serve warm.

Total Time

🕒 Prep: 10 min (+ rise 60–90 min)

🔥 Cook: 12–15 min

⏳ Total: ~25 min active

Nutritional Value

Advice

Status

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