Ingredients:
Naans:
• 4 cups all-purpose flour
• 1 ½ teaspoon sugar
• 1 ½ teaspoon salt
• 2 teaspoons active dry yeast
• 3 tablespoons plain yogurt
• 5 tablespoons neutral oil
• 1 cup warm water
Garlic Butter:
• 4 tablespoons unsalted butter, melted
• 2-3 garlic cloves, minced
• 1–2 tablespoons fresh parsley, finely chopped
• salt, to taste
Directions:
Naans:
• Dissolve the yeast and sugar in the warm water, and let sit for a few minutes until a light froth forms.
• In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture, yogurt, and vegetable oil.
• Knead into a soft, elastic dough for 10 minutes.
• Lightly oil a clean bowl and place the dough inside, turning it once so the surface is coated in a thin sheen of oil.
• Cover the bowl tightly with plastic wrap (you can place a clean kitchen towel over the plastic if your kitchen is drafty) and let rise in a warm place for 1 hour.
• Punch down the risen dough and divide it into 6 equal pieces.
• Shape each piece into a smooth ball.
• On a lightly floured surface, roll out each dough ball into a flatbread of your desired thickness.
• Cover with plastic wrap and let rest for 10 minutes.
• Heat a heavy-bottomed skillet (like cast iron) over medium-high heat until very hot (do not add oil to the pan).
• Cook each flatbread for 3 to 4 minutes per side, until puffed up and blistered with golden-brown spots.
Garlic Butter:
• Melt the butter.
• Stir in the minced garlic and a pinch of salt.
• Gently sauté the minced garlic in the butter for 1 minute.
• Stir in chopped parsley.
• Mix well and set aside.
Assembly:
• Immediately brush the hot flatbreads generously with the prepared garlic butter as soon as they come off the skillet.
Tip: Stack the finished naan flatbreads directly on top of each other and cover them with a clean kitchen towel. The trapped steam will keep them wonderfully soft and pliable.
Storage and reheating:
If you plan on storing your garlic naan bread, do not brush them with the garlic butter.
Short-Term Storage (1–2 Days at Room Temperature):
• Let the naans cool completely, then stack them together and place them inside a large airtight zip-top bag or wrap the stack tightly in plastic wrap.
• Warm them up for 15–20 seconds in the microwave (wrapped in a slightly damp paper towel) or toss them onto a hot, dry skillet for 30 seconds per side.
Medium-Term Storage (3–5 Days in the Fridge):
• Stack cooled naans, wrap them securely in foil or seal them in an airtight container, and store them in the refrigerator.
• Splash a few drops of water on them and heat them in a preheated oven at 350°F (175°C) for 3–5 minutes, or on a hot skillet until steaming and soft.
Long-Term Storage (Up to 1–2 Months in the Freezer):
• Let the naans cool completely.
• Place small pieces of parchment paper or wax paper between each naan so they don’t freeze together, then slide the stack into a heavy-duty freezer bag.
• Squeeze out as much air as possible and seal.
• Take a frozen naan straight from the freezer, sprinkle a tiny bit of water on it, and warm it directly in a toaster oven, a hot skillet for 1–2 minutes per side, or an oven at 375°F (190°C) until hot and pliable.
Brush them with fresh garlic butter after you reheat them for the best flavor!
