Skillet Garlic Naan Bread with Yogurt Dough
Soft yogurt naan cooked in a hot skillet and brushed with garlic and parsley butter.
Equipment
- Stand mixer with dough hook
- Large Frying Pan
- Rolling Pin
- Baking tray
- Pastry brush
Ingredients
Main Ingredients
- 2 tsp instant yeast
- ½ cup warm water warm but not hot
- 2 ½ cup bread flour 300 g, plus extra for dusting
- 1 tsp superfine sugar
- ½ tsp baking powder
- 1 tsp salt for the dough
- ½ cup plain yogurt plus 2 tbsp, 150 ml
- 2 tbsp unsalted butter melted, for the dough
- 3 tbsp all purpose flour for dusting, up to 4 tbsp
- 5 tbsp unsalted butter melted, for brushing
- ½ tsp salt for the garlic butter
- 2 cloves garlic minced
- 2 tsp dried parsley or 4 tsp fresh parsley
Instructions
Cooking
- Activate the yeast. Combine the yeast and warm water and rest 5 minutes until foamy.
- Knead the dough. Mix the flour, sugar, baking powder, salt, yeast, yogurt, and butter, then knead with a dough hook for 10 minutes until sticky and smooth.
- Rise. Cover the dough in an oiled bowl and let it double, 60 to 90 minutes.
- Shape. Divide into 6 balls and roll each into a teardrop about 7 inches long.
- Cook. Fry each naan in a very hot pan about 3 minutes per side until puffed with golden patches.
- Brush and hold. Brush with the garlic parsley butter and keep warm under foil in a low oven.
Notes
Substitutions: All purpose flour can replace bread flour for a softer bread. Fresh parsley works in place of dried.
Tips: Keep the dough tacky and the pan very hot, and brush the naan while it is fresh from the pan.
Storage: Keep at room temperature 1 day, refrigerate up to 3 days, or freeze up to 3 months.