What’s the point in making tikka masala if you don’t have any naan to swipe up the leftover sauce? If I had known how easy it was to make naan on the stovetop, I would’ve made it a long time ago! Since I had some garlic and scallions lying around, I decided to make the garlic version, which let’s face it, is so much better than the plain version.
I found the dough to be on the wetter side, so make sure you work it on a floured surface and use a floured rolling pin or else it’ll end up sticking everywhere and to everything. Sadly, naan does not keep well so I would suggest eating it the same day it is made.
Garlic Naan (adapted from Saveur)
makes 4 pieces
6 tablespoons water heated to 115°F
1/2 teaspoon honey
1 heaping teaspoon active dry yeast
1 cup all-purpose flour
1⁄4 cup plain, full-fat Greek yogurt
1 tablespoon canola oil
1⁄4 teaspoon kosher salt, plus more for sprinkling
1 tablespoon minced garlic
1 tablespoon chopped scallions
Melted ghee or butter, for brushing
Stir water and honey in a bowl. Add the yeast and let sit until foamy. Add the flour, yogurt, oil, and salt and stir until dough forms. Knead the dough in bowl until smooth, about 5 minutes. Cover and let sit in a warm place until doubled in size, about 1 hour.
Transfer dough to a floured work surface and divide into 4 balls. Working with 1 ball at a time and using a rolling pin, roll dough into a 7″ circle about 1⁄4″ thick. Sprinkle with garlic and scallions and press into dough.
Heat a 12″ nonstick skillet over medium-high. Working with 1 piece dough at a time, cook dough, plain side down, until bubbles appear over the surface and brown spots appear on the bottom, about a minute. Flip the dough and cook until the bottom gets browned in spots as well. Transfer naan to a plate and brush with ghee. Sprinkle with more kosher salt and serve hot.
Next: Pasta con le Sarde
Previously: Tofu Tikka Masala
Last Year: Vegan Almond Joy Ice Cream and Bon Bons
Two Years Ago: Spaghetti Carbonara for One
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Six Years Ago: Black Sesame Ice Cream