Organic Ingredients🌱 Plant-Based Option
Garlic Herb Skillet Naan
Pillowy, blistered flatbreads cooked in a hot skillet and brushed with garlic-herb butter. Ready for curries, dips, or wraps.
Instructions
- Combine the water, yeast, and sugar. Add the yogurt, oil, flour, and salt and knead 5 minutes into a soft dough.
- Rise covered 1 hour until doubled.
- Divide into 8 balls and roll each into an oval about ¼-inch thick.
- Heat a cast-iron skillet over medium-high heat. Cook each naan 1–2 minutes until bubbly and charred underneath, flip, and cook 1 minute more.
- Brush immediately with garlic-herb ghee and stack under a towel to keep soft.
Baker's tip
Keep the cooked naan wrapped in a clean towel; the steam keeps them pillowy.
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