Garlic Naan (No‑Yeast, Stovetop)

Ingredients

• 2 cups All‑purpose flour (about 250 g)
• 1 tsp Granulated sugar
• 0.5 tsp Salt (plus extra for topping if desired)
• 1 tsp Double‑acting baking powder
• 0.25 tsp Baking soda (scant)
• 2 tbsp Olive oil (any neutral oil works)
• 0.25 cup Plain yogurt (live cultures) (about 60 g, full‑fat gives best flavor)
• 150 ml Milk or water (adjust as needed for dough consistency)
• 2 cloves Garlic (grated for best adhesion)
• 2 tbsp Fresh cilantro (chopped)
• 2 tbsp Salted butter (melted for brushing)
• 1 tsp Water (for wetting bottom) (just enough to make a thin paste)

Instructions

1. Mix dry ingredients

   In a large bowl whisk together the flour, sugar, salt, baking powder, and baking soda until evenly distributed.

   Time: PT5M

2. Add wet ingredients

   Create a well in the center and add the olive oil, yogurt, and about half of the milk/water. Stir with a spoon, then gradually add the remaining liquid while mixing until a shaggy dough forms.

   Time: PT5M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth, soft, and just slightly sticky. It should bounce back when pressed.

   Time: PT8M

4. Rest the dough

   Lightly oil the dough ball, cover with a damp kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes (longer, up to 2 hours, improves flavor).

   Time: PT30M

5. Divide and shape balls

   Divide the rested dough into 4 equal pieces, roll each into a smooth ball, cover, and let rest another 5 minutes.

   Time: PT5M

6. Prepare garlic‑cilantro topping

   Grate the garlic, chop the cilantro, and combine in a small bowl with a pinch of salt.

   Time: PT5M

7. Roll out naan

   On a lightly floured surface, roll each ball into a thin oval, slightly thinner than the thinnest you could roll a pizza crust – about 2 mm thick.

   Time: PT5M

8. Add topping

   Sprinkle the garlic‑cilantro mixture over the surface of the rolled dough and gently press it in so it adheres.

   Time: PT2M

9. Wet the bottom side

   Using a brush or your fingertip, lightly wet the side that will touch the pan (about 1 tsp water) to create a starch paste that helps the naan stick initially.

   Time: PT1M

10. Preheat skillet

    Place the cast‑iron skillet over medium heat and let it warm for 3 minutes until a drop of water sizzles briefly.

    Time: PT3M

    Temperature: medium

11. Cook bottom side

    Slide the naan onto the skillet, wet side down. Cook 1–2 minutes until bubbles appear and the edges look dry.

    Time: PT2M

    Temperature: medium

12. Finish top side

    Quickly invert the skillet over the burner (or flip the naan) and expose the top to high heat for 30‑60 seconds until lightly charred but still soft in the center.

    Time: PT1M

    Temperature: high

13. Butter and serve

    Remove the naan, brush generously with melted butter, and serve immediately. Repeat with remaining dough, wiping the skillet clean between each naan.

    Time: PT4M

Nutrition Facts

Calories

350

Protein

11 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g