Naan bread, especially this easy to make garlic naan, is the
real reason Indian restaurants give you so much extra sauce when you order a
curry. I mean, sure, the basmati rice helps, but good luck getting all that
goodness off your plate using a fork.
Besides being near lots of great curries, the other
advantage the restaurant naan enjoys is being cooked in the intense heat of the
tandoor oven. However, we can pull off a pretty good version at home by using a
smoking hot cast iron skillet. By the way, it shouldn’t literally be smoking,
since we cook these without any oil in the skillet, but the key to this whole
operation is waiting for the pan to get up to the proper temperature.
In fact, done correctly, the blistered bubbles will be
charred to a lovely golden-black, so be brave. I’m working on the creamy cashew
chicken curry seen herein, and hope to post that next, but in the meantime, I
really hope you give these a try soon. Enjoy!
Ingredients for 6 Garlic Naan:
1/2 cup warm water
1 teaspoon sugar
1 package dry active yeast
1/4 cup plain yogurt
about 2 cups bread flour, plus more as needed
1 tablespoon garlic butter
– Cook in a very hot, dry cast iron skillet for 2 to 3
minutes per side
For the Garlic Butter:
1/2 cup melted butter
4 cloves finely minced garlic
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