Garlic Naan

🔥 Prep

• Measure 300 g maida (all‑purpose flour) into a mixing bowl.
• Measure 120 ml water and set aside.
• Measure 3 tbsp plain yogurt and keep ready.
• Peel and finely mince 8 cloves garlic.
• Roughly chop 2 tbsp fresh coriander leaves.
• Measure 3 tbsp butter; separate 2 tbsp for the dough and 1 tbsp for finishing.
• Measure 1 tsp salt.

🔥 Cook

• 1. In the bowl with the flour, add the salt and 2 tbsp of softened butter; mix until the mixture resembles coarse crumbs.
• 2. Add the yogurt and water, then knead the dough for 5 minutes until smooth, elastic, and pulling away from the bowl sides.
• 3. Cover the dough with a damp cloth and let it rest in a warm place for 30 minutes to relax the gluten.
• 4. After resting, punch down the dough and divide it into 6 equal portions; shape each portion into a ball.
• 5. On a lightly floured surface, roll each ball into an oval or tear‑drop shape about 6‑mm thick.
• 6. Heat a cast‑iron skillet or heavy‑bottom pan over medium‑high heat until a few drops of water sizzle and evaporate instantly.
• 7. Place the rolled naan onto the hot skillet; cook for 1‑2 minutes until bubbles appear on the surface and the underside shows light brown spots.
• 8. Flip the naan and cook the other side for another 1‑2 minutes; press gently with a spatula to ensure even cooking.
• 9. While the naan is still on the pan, brush the top with ½ tbsp of melted butter, then sprinkle evenly with the minced garlic and chopped coriander.
• 10. Flip once more and cook for an additional 30 seconds to allow the garlic to fragrance without burning; remove from heat.
• 11. Transfer the garlic naan to a serving plate and repeat steps 6‑10 for the remaining dough balls.
• 12. Optional: keep the cooked naans warm wrapped in a clean kitchen towel or in a low oven (low heat, around 90 °C) while you finish the rest.

🔥 Serve

• Serve the garlic naan hot, brushed with extra melted butter if desired.
• Pair with rich North Indian curries such as butter chicken, paneer tikka masala, or lamb rogan josh.
• Accompany with a side of cucumber raita or mint‑yogurt chutney to balance the garlic flavor.
• Offer lemon wedges on the side for a bright citrus squeeze.
• Can also be enjoyed with dal makhani and a simple salad of sliced onions and tomatoes.