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Test Kitchen Approved

Pillowy Garlic Naan

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

12 pieces

Prep Time

10 Minutes

Cooking Time

20 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Grocery store naan never quite hits the mark. This garlic naan recipe produces naan bread that's pillowy in the middle, slightly crispy on the outside, and flavored with the perfect amount of garlic and herbs. Use it to sop up your favorite curry, as a crust for your next pizza, or by itself slathered in butter (we're not here to judge).

Ingredients

1 1/4 cups whole milk

2 1/4 tsp. (1 packet) active dry yeast

2 Tbsp. granulated sugar

4 cups bread flour


3/4 cup whole milk yogurt

2 Tbsp. seasoning of choice:



1/2 cup (1 stick) unsalted butter, melted

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Cantanzaro Herbs

    Based on our Italian Herbs blend, this is more of an all-purpose Italian seasoning. Perfect on pasta and in tomato based sauces. Try on vegetables,...

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  • Onion & Garlic Tableside Sprinkle

    This salt-free blend of two kitchen staples is easy to use and always at the ready. Add the perfect blend of garlic and onion to any meal with just...

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Directions

Step 1: Form dough

Microwave milk for 30 seconds until warm but not hot (105 to 115 degrees). Add yeast and sugar to milk and whisk to combine. Let sit 5 min. until frothy. In the bowl of a stand mixer fitted with a dough hook, mix together bread flour and Mayan Sea Salt. Add milk mixture and mix for 1 min. Add yogurt and seasoning of choice and knead on medium-low speed for 5 min. until a smooth dough that pulls away from the sides of the bowl forms. Cover bowl with plastic wrap and let sit at room temperature until doubled in size, about 2 hours.

Step 2: Portion dough

Gently transfer dough to a well-floured surface. Use a bench scraper or knife to split dough evenly into 12 pieces. Roll each piece into a ball. Set on a sheet tray lined with parchment paper and cover with plastic wrap. Let sit at room temperature until doubled in size, 1 to 2 hours.

Step 3: Cook naan

Heat a cast iron skillet over high heat. One at a time, stretch dough balls with hands to a roughly 8-inch oval. Cook naan on skillet until brown bubbles appear, about 3 min. per side. Immediately brush with melted butter. Set cooked naan on a plate covered with a towel or a piece of foil to keep warm. Serve warm.