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Garlic Naan (No‑Yeast, Stovetop)
Restaurant‑style garlic naan made on a stovetop cast‑iron skillet without a tandoor. The dough uses yogurt, baking powder, and a touch of baking soda for lift, then is topped with grated garlic and cilantro, cooked on high heat, and finished with a brush of melted butter.
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Cost Breakdown
Critical Success Points
- • Mixing dry and wet ingredients thoroughly
- • Resting the dough for at least 30 minutes
- • Wetting the bottom side to create a starch paste
- • Cooking the bottom until bubbles form
- • Inverting the skillet for a quick high‑heat finish
Safety Warnings
- • The skillet will be extremely hot – use oven mitts when handling.
- • Hot melted butter can cause burns; brush carefully.
- • Steam from the dough can cause minor burns; keep face away while cooking.
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