Garlic Naan Bread Recipe

In a small bowl, stir 1 tsp sugar into the warm water until dissolved.

Add the instant yeast, cover loosely, and let it sit for 5–7 minutes until foamy.

In a large mixing bowl, whisk together the flour, 2 tbsp sugar, and sea salt.

Add in the foamy yeast mixture, yogurt, and olive oil.

Mix until the dough begins to come together, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 2 hours or until doubled in size.

Punch down the risen dough and divide into 8 equal portions. Roll each portion into an oval or round naan shape (about ¼-inch thick).

Sprinkle freshly grated garlic and dried herbs over the top. Gently press them into the surface so they stick during cooking.

Heat a cast-iron skillet or non-stick pan over medium-high heat until hot.

Place one naan on the pan and cook for 1 minute, then flip and cook for 1 minute on the other side.

Flip once more, cooking 15 seconds per side to finish.

Brush lightly with olive oil on both sides while cooking.

Stack naans in a clean kitchen towel to keep warm and soft. Serve hot with curries, dals, or just on their own with a little extra garlic butter if you like.