🧄 Restaurant Style Garlic Naan

2 hours

1. In a bowl whisk together all purpose flour(423 grams) with salt(5 grams). Set it aside.
2. To the steel bowl of your stand mixer, add lukewarm water(240 ml), then sugar(12 grams) and active dry yeast(6 grams). Let it 10 minutes until bubbly and frothy.
3. Once the yeast is activated, add lukewarm milk(80 ml), plain yogurt(30 grams), and vegetable oil(45 ml) to the bowl.
4. Add the flour mixture and mix until combined using the dough hook or your hands.
5. Add grated garlic(10 grams). Gradually start adding extra all purpose flour(27 grams), about 1 tbsp at a time, only if the dough is too sticky. The dough should remain soft and slightly sticky but not very sticky.
6. Knead the dough using hands or the dough hook for 2 minutes until smooth. Transfer it to a greased bowl.
7. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 90 minutes.
8. After 90 minutes, the dough should be more than double in size. Gently punch it down to release air.
9. Divide the dough into dough ball(8), oiling your hands to help handle the stickiness. Cover the dough balls with a kitchen towel and let them rest for 15 minutes.
10. Meanwhile, melt unsalted butter(45 grams), add minced garlic(8 grams) and chopped cilantro(10 grams). Set the garlic butter aside to brush on the naan.
11. Heat a cast iron skillet on medium-high heat.
12. Take one dough ball(1) and roll it into an oval shape, around 25-28 cm long and 15cm wide. Lightly apply vegetable oil(1 tsp) on the dough surface. Also oil your rolling pin. Do not roll like a tortilla—stretch lengthwise, then widthwise.
13. Dip your finger in water(a few drops) and sprinkle nigella seeds(some) on top (optional).
14. Transfer the rolled naan onto the hot skillet. Cook for 2 minutes, until you see bubbles on top. Brush the naan with the prepared garlic butter.
15. Using tongs, remove the naan from the skillet, flip it, and place directly on the gas flame. Cook for 20 seconds or until golden brown from both sides.
16. You can skip buttering before the flame and brush after cooking instead.
17. Remove from heat and brush with more garlic butter. Serve warm with dal makhani or butter paneer.