Garlic Naan

Recipe By: Home Cooking Collective


Who doesn’t love naan? It’s soft, chewy, and slightly charred from cooking in a tandoor or a hot skillet. Home Cooking Collective developed an easy and delicious naan recipe using Icelandic Provisions Skyr to make the naan super soft and fluffy — as a bonus, it’s fast enough to get on the table during the week.

Makes 6 Naan

For the naan:
300 grams
Bread Flour
6 grams
Kosher Salt
13 grams
4.5 grams
Instant Yeast
150 grams
60 grams
Icelandic Provisions Traditional Plain Skyr
7 grams
Neutral Oil
for cooking the naan
For the garlic ghee:
2 tbsp
Garlic Cloves
1/4 cup
Step 1:
In a large bowl, mix together bread flour, salt, sugar, and yeast until combined. Make a well in the center of the bowl, and add in water, skyr, and 1 1/2 teaspoons ghee. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry bits remain, about 2 minutes.
Step 2:
Knead dough on a wooden cutting board or work surface for an additional 3 to 4 minutes until a smooth dough forms. Wipe bowl clean, then rub with 1/2 teaspoon ghee. Place dough in the bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm spot for 60 to 90 minutes, or until it doubles in size.
Step 3:
Divide dough into six equal portions and form each into a ball. Roll out each ball into an oblong, oval-shape, between an 1/8” and 1/4" thick. Keep covered until ready to cook.
Step 4:
Preheat a cast iron skillet on high heat until just barely smoking. Add a little bit of oil in the pan, then place the naan into the pan. Cook for 1 to 2 minutes until blisters form on the other side. Flip and cook for an additional 1 to 2 minutes. Turn down the heat as needed if it begins to burn.
Step 5:
Meanwhile, melt 2 tablespoons of ghee and garlic in a small saucepan on medium-low heat. Cook garlic for 1 to 2 minutes, until aromatic and cooked through. Set aside.
Step 6:
Brush hot naan with garlic ghee and top with cilantro. Serve hot.

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