Roasted Garlic Naan

Warm, soft, pillowy naan is so easy to make at home and is wonderful right out of the oven and slathered with butter.

Naan is such a beautiful, delicious flatbread, it’s almost hard to believe something so easy cold be this good.

I started buying naan years ago, looking for something different to serve than my usual biscuits (gasp!). I love it because of it’s simplicity…you can do so much with it. It’s great for pizzas, wraps and sandwiches, and for dipping in curries, soups and stews.

The roasted garlic makes this next level for me, but feel free to leave it out if garlic’s not your thing. And if it IS your thing, by all means feel free to brush with garlic butter one it comes out of the oven (Dracula wouldn’t survive five minutes in my house…just sayin’…).

Roasted Garlic Naan

4.50 from 2 votes

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Prep Time 1 hour hr 18 minutes mins

Cook Time 5 minutes mins

Course Side Dish

Servings 8

Ingredients

  

• 2 1/4 teaspoons instant yeast
• 1 tablespoon honey
• 1 cup warm water
• 1/2 cup greek yogurt
• 3 tablespoons olive oil
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/8 teaspoon baking soda
• 1 head roasted garlic see note

Instructions

 

• In a small bowl, combine the water, sugar and yeast. Set aside until mixture looks foamy, about five minutes.
• In the bowl of a stand mixer, combine the flour, yogurt, olive oil, salt, baking soda, garlic and yeast mixture. Knead using the dough hook on medium speed until the dough begins to come together and stops sticking to the bowl. The dough will be soft and tacky, but still workable. If needed, add an additional tablespoon or two of flour.
• Cover and set aside for about an hour or until doubled in size. Cut dough into eight equal portions and roll each portion into a ball. Use a rolling pin to flatten into ovals.
• Heat an electric griddle or a cast iron skillet to medium high. Lightly grease the skillet and add naan portions. Keeping a close eye, watch for the naan to bubble. Cook about three minutes on the first side, checking to see that the bottom doesn’t get too brown (lower the heat if this is the case). Flip, and cook an additional two minutes.
• Remove from heat, bush with butter and serve.

Notes

** To roast a head of garlic, preheat your oven to 400 degrees. Slice off about a 1/4 inch from the top of the head of garlic, and remove a few of the outer, papery skins, leaving the whole head intact. Place the head on a sheet of foil and drizzle with 1-2 teaspoons of olive oil. Wrap the head on the foil and bake at 400 degrees for 35-40 minutes. Allow to cool. Open foil packet and remove garlic from skin by squeezing.