This Garlic Naan is soft and supple! Twist, bend, fold, roll....it won't crack. No Tandor, Tawa, or cast iron?No worries. A frying pan is your friend!
Step 4. Knead the dough in the bowl to incorporate all the flour. Even though it is shaggy, it should be moist. If you are having a tough time incorporating all the flour due to dryness, add 1 tbs of warm water. Once all the flour is incorporated, put the dough on a clean surface for additional kneading. Knead for 3 - 5 mins. 
Step 5. Place the dough in a clean, well greased, large bowl. Grease the top of dough as well. Cover tightly and let it rise for 2 hours.
I tried a frying pan out of desperation to satisfy a serious craving for garlic Naan. We recently moved and all my awesome kitchen gear is still in storage. No cast iron! No Tawa! And, I've never owned a Tandor. So helloooo frying pan! This recipe is dance while you eat worthy.
My Garlic Naan is dedicated to some old friends who hosted and served an amazing Indian feast for my husband and I fourteen years ago, where I was first introduced to Naan 
📸 The Recipe Sherpa
Prep Time: 20 mins
Rise Time: 2 hrs + 15 mins for proofing
Cook Time: 15 - 20 mins
Yields 6 Naan
Ingredients: The ingredients have been grouped to simplify the prepping and cooking process.
Bloom the Yeast - Mix and set aside for 10-15 mins (uncovered)
- Warm Water - 1/2 cup + 1 tbs
- Dry Active Yeast - 2 ¼ tsp (or 1 remeasured package)
- Sugar - 1 tsp
- All Purpose Flour - 2 cups
- Plain, Full Fat, Yogurt - 1/4 cup (I used a thick, Greek yogurt)
- Kosher Salt - 1 tsp
- Baking Soda - 1/4 tsp
- Baking Powder - 1/2 tsp
- ↓ Garlic Butter Mixture ↓ - 2 tbs w/garlic bits
- Unsalted Butter - 1 stick (1/2 cup)
- Garlic - 4 medium gloves, minced
Method
Step 1. Bloom the yeast. In a large mixing bowl, add the water, sugar, and yeast. Set it aside for 10 - 15 minutes. 
Step 2. Melt 1 stick (or 2 half sticks) of butter in a small sauté pan. Once the butter is melted and starts to mildly sizzle, add the chopped garlic. Give it a stir and turn off the heat. Set it aside. Do not brown the butter or burn the garlic.
Step 3. By now, the yeast mixture should look foamy. Add the yogurt, flour, baking soda, baking powder, salt, and garlic butter (with bits of the garlic). Use a wooden spoon or spatula and mix the dough together. You should end up with a shaggy dough. (Yes I know it's time for my favorite spatula to go to spatula heaven 😢)
Step 4. Knead the dough in the bowl to incorporate all the flour. Even though it is shaggy, it should be moist. If you are having a tough time incorporating all the flour due to dryness, add 1 tbs of warm water. Once all the flour is incorporated, put the dough on a clean surface for additional kneading. Knead for 3 - 5 mins.
Step 6. Remove the cover. Punch down the air and put the dough on your working worface. Gently shape the dough back into a ball. Then cut the dough into 6 even pieces. Shape each piece into a ball, dust with flour and cover with Saran Wrap to proof for 15 mins.
Real time shaping video. Watch here → https://youtu.be/Z39__1Vdd1g
Step 7. Start preheating a large frying pan to medium high heat. If your stove runs hot, select one level above medium. I have an electric stove in which medium high heat is too hot so I just go one notch above medium.
Leave all the dough covered. Remove 1 piece at a time. Pat the dough flat, removing the air. Using a rolling pin, roll the dough into an oval shape and as thin as you can without tearing it. Flip and roll a few times to keep the dough stretched. Sprinkle some cilantro on one side and use the rolling pin to roll the cilantro into the dough.
Step 8. Gently lift the dough and place it on the preheated pan (cilantro side up). It should start to bubble within seconds. Once the bottom is golden brown and you have several bubbles, flip the Naan and gently press. Remove and stack the Naan to create steam between each layer. This will soften the Naan. Glaze with the remaining garlic butter mixture and serve!
Naan bubbling in real time. Watch here → https://youtu.be/JRgBxM3VB1U
This Garlic Naan is so gratifying. It is soft, moist, and chewy. Enjoy this with some Tandoori Chicken!
Tips and 411
- Frying the Naan is like frying pancakes. The first one never seems to turn out right.
- If you're unsure about the frying temperature, sacrifice one of your Naan rolls and turn it into several mini rolls and use those to practice and test the temperature.
- If the Naan doesn't start bubbling right away, the pan isn't hot enough. If it bubbles too fast, check the bottom of the Naan frequently to gage if your pan is too hot. You don't want it to burn before the dough has a chance to develop enough beautiful bubbles. If it cooks too fast on high heat, the end result will be a stiff Naan.
- While rolling the dough, remember there is garlic in it. You might get a small hole here and there. Don't worry about it. Just cook it that way!
- To store - Cool completely, place in zipper bag and put in the refrigerator. A quick go in the microwave will soften these beauties right back!
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