This is an easy flat bread cooked in your cast iron pan or a non-stick skillet. Brush with a mixture of melted butter, garlic and fresh herbs before serving.
Homemade Garlic Naan
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon instant dry yeast
1 teaspoon salt
3 tablespoons white vinegar or unsweetened yogurt
2 tablespoons oil
¾ cup warm water
Melted butter, chopped herbs and minced fresh or jarred garlic for brushing on finished naan
Mixing and proofing: In a medium bowl, mix together flour sugar, yeast, and salt. Set aside.
In a large proofing bowl mix together the vinegar/yogurt, oil and warm water. Add the dry ingredients to the wet ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly stick dough. As soon as it comes together, stop kneading. DO NOT OVER-KNEAD. LESS IS MORE.
Remove the dough and set aside and scrape out any remaining dough. Lightly oil or spray the inside of your large proofing bowl. Place the dough ball in the proofing bowl and cover with plastic wrap or a damp kitchen towel. Place in a warm location (outside in the summer months is OK) for 1 – 1.5 hours.
Shaping and cooking: Dust your hands and a work surface with flour and remove the dough onto it. Shape into a rectangle and cut into 6 equal portions, dusting with more flour if necessary so the dough does not stick.
Warm a large cast iron pan or heavy non-stick pan over medium heat until very hot. Using a rolling pin or a drinking glass roll one of the dough balls into an oval shape about ¼ inch thick. Place in the hot, dry pan and cook until the top is bursting with air bubbles and the bottom is golden and blackened in a few spots. Flip the naan with a spatula and cook for 1-2 minutes on the other side. Remove and brush with the melted butter, garlic and herb mixture.
They can be frozen up to 3 months.