Garlic Naan Recipe

In a stand mixer, combine yeast, sugar, salt, and bread flour in the bowl of stand mixer. Mix with paddle attachment until combined, about 15 seconds. Add water, yogurt, olive oil, and garlic. Mix on low until a shaggy dough forms, about 30 seconds.

Replace the paddle with the dough hook and knead the dough on medium speed until smooth and glossy, about 8 minutes. If dough is too sticky, add 1 tablespoon flour at a time, just until dough clears the sides of the bowl. Do not add too much flour. If dough is too dry, add 1 teaspoon water at a time. Dough should still stick a bit to the bottom of the bowl.

Transfer dough ball to well oiled bowl. Turn dough in bowl, so surfaces of dough are protected by oil. Cover with plastic wrap and place in draft free, warm spot until dough has doubled in bulk, about 1 hour. Actual time depends on room temperature.

Turn dough onto lightly floured surface. If sticky, sprinkle lightly with flour. Form dough into a log and slice into 8 equal portions. Roll each portion into round ball. Roll or flatten each ball into a 4-inch circle, always keeping other dough balls covered while working. It helps to set them on wax or parchment paper to prevent bottoms from sticking.

Let the 4-inch circles rest for 10 minutes, covered. Using lightly oiled rolling pin, roll each round into 6 inch circle. Keep others covered as you roll each dough round.

5-10 minutes before ready to cook, heat a heavy cast iron pan over medium high heat. Working one at a time, gently lift a dough circle, stretch it about 1 inch larger, and place in skillet. You can also press it into a wider circle carefully, right after you put it into the pan.

Cook until small bubbles appear on the surface of the dough and bottom is a deep golden brown, about 1-2 minutes. Using a large flat spatula, flip the naan bread and repeat on other side.

Transfer naan bread to a wire rack and cool for a couple of minutes. Combine melted butter with garlic powder. Right before serving, brush each naan generously while still warm.

Lightly sprinkle with a bit of kosher salt, desired herbs, and serve immediately. Cover bread loosely in clean towel to keep warm.