The original recipe asks for italian sausage, but ground beef or venison also works well in this creamy soup.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 naan |
Ingredients
- ½ cup warm water, or more as needed
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- ¼ cup butter
- 2 cloves garlic, minced
- 2 cups bread flour, or more as needed
- ¼ cup plain yogurt
- 1 teaspoon kosher salt
- ¼ cup chopped cilantro (Optional)
Instructions
- Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
- Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.
- Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.
- Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.
- Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
- Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.
- Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.
- Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
- Brush naan with more garlic butter before serving.
- You can use all-purpose flour instead of bread flour, and you can replace kosher salt with 1/2 teaspoon fine salt if desired.
- Try pairing the naan with my recipe for
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Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 385 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Using a breadmaker to cut down the labor of making the dough was key! Wonderful recipe! Will use again and again.
Let’s be honest, it’s Chef John, so of course I keep coming back to his recipe and method. I think this is my 5th or 6th batch of naan I’ve made. I always mess up the first one. My cast iron is never hot enough. I have zero patience I guess. 3 kids force me to make a double batch every time. Thanks for another win.
Super easy and perfect taste and texture
I don’t know who thought it was a good idea to cook this in a cast iron skillet. I wrecked my hard-won seasoning with the first bread. I read the other entries as to heat level. This would work better on the top of those adobe stoves in Central America. I’m finishing the rest in the oven at 400 F.
excellent I’ll make sure my cast iron skillet is a little hotter next time also, tried my pancake side of waffe grill but not really hot enough to bubble but still could be an option if someone doesnt have a cast iron skillet
Delicious & easy! Cast iron pan was perfect, not really frying just really baking on stove in hot pan like tandoori & cooks really fast! It was very good by itself or dipped in tzatziki sauce too. I’m going to make it again when I make coconut curry chicken.
So good!! I cooked it on a pre-heated cookie sheet in the oven on the low broiler setting. 1-2 minutes each side. If you pre-heat the cookie sheet, and the temp is hot enough, they will blow up like a balloon!
Very tastey
I really like it. Though I put chopped garlic in my dough and less garlic in the butter.
Dough is hard to get down and stay as thin as most naan that I’ve had in restaurant. Cooked in skillet and in ooni pizza oven – same results. None the less it was delicious and gone at the end of dinner!
Love Chef John’s recipes and I’ve used this one over and over. I do a garlic oil instead of butter to cut back on the dairy a bit and it’s still yummy!
So easy to make with a delicious flavour!
This was actually the first bread I had ever made. It was perfect!
Fantastic recipe, love this!
Loved this recipe! Tender & savory with garlic and butter for an added bonus. I brushed each one with garlic butter and a sprinkle of flaky sea salt & used a mix of fresh parsley & cilantro. I served this with Butter Chicken & jasmine rice.
A great success!
This was delicious! The only thing that I changed was adding more garlic to the garlic butter. There’s no such thing as too much garlic, right? Lol!
This is amazing! We make it all of the time and especially love using it for hummus sandwiches.
Made this and it went great with curry!
This was delicious. Thank you chef John!
We have been experimenting with different bread recipes and this one is our favorite so far. The taste is very authentic.