Name: Garlic Naan Bread
Ingredients: 1/4 cup warm water; 2 tbsps sugar; 1 1/2 tsps active dry or instant yeast; 3/4 cup warm milk; 3/4 cup plain or Greek yogurt (whole); 1/4 cup Secolari Mantequilla Olive Oil (more for cooking); 2 cloves of garlic (minced); 4 cups all purpose flour (more for dusting); 1 tsp baking powder; 1 tsp Secolari Fleur de Sel Sea Salt; 3-4 tbsps Secolari Mantequilla Olive Oil; 2 cloves of garlic (minced); 1-2 tbsps minced cilantro or Italian parsley

Garlic Naan Bread

Naan is a traditional Indian sourdough bread that is served to accompany meat and fish dishes, especially when they are rich in seasoning. By custom it is cooked in a tandoori clay oven, but it can also be prepared at home using just a few ingredients. This recipe flavors the Naan dough with garlic, and uses with fresh garlic and herb as a topping, a very aromatic bread to enjoy. Chef Ravi

Garlic Naan Bread

Naan is a traditional Indian sourdough bread that is served to accompany meat and fish dishes, especially when they are rich in seasoning. By custom it is cooked in a tandoori clay oven, but it can also be prepared at home using just a few ingredients. This recipe flavors the Naan dough with garlic, and uses fresh garlic and herb as a topping, a very aromatic bread to enjoy. Chef Ravi

Print Recipe Pin Recipe

Course Breakfast, Side Dish, Snack

Cuisine Indian, vegetarian

Servings 4 people

Ingredients

The dough:

1/4 cup warm water
2 tbsps sugar
1 1/2 tsps active dry or instant yeast
3/4 cup warm milk
3/4 cup plain or Greek yogurt whole
1/4 cup Secolari Mantequilla Olive Oil more for cooking
2 cloves of garlic minced
4 cups all purpose flour more for dusting
1 tsp baking powder
1 tsp Secolari Fleur de Sel Sea Salt

Garlic Sauce

3-4 tbsps Secolari Mantequilla Olive Oil
2 cloves of garlic minced
1-2 tbsps minced cilantro or Italian parsley

Instructions

The dough:

Combine the water, sugar and yeast together. Let sit 10 minutes or until the mixture begins to bubble on top.
Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. With your hands, mix until the dough comes together.
Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature about 1-2 hours until doubled in size.
Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
Flip over and cook for another 1-2 minutes, until large golden spots appear on the bottom.
Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).