Skillet Garlic Naan with a Toasted Garlic Crust

By Sprig Originals ✓ · cooked up in Sprig

Pillowy, blistered yogurt-dough naan with raw minced garlic, cilantro and nigella seeds pressed directly into the surface before it hits a screaming-hot cast iron pan. The garlic toasts into the bread as it bakes instead of scorching in melted butter, so you get sweet roasted-garlic flavor in every bite and a clean ghee finish on top. No tandoor, no pizza stone — just a heavy skillet and about 90 minutes of mostly hands-off rising.

Ingredients

• 3 cup all-purpose flour, plus more for dusting
• 2 1/4 tsp instant yeast (one packet)
• 2 tsp sugar
• 1 1/4 tsp fine sea salt
• 1/2 tsp baking powder
• 3/4 cup whole milk, warmed to 105°F
• 1/2 cup plain whole-milk yogurt, room temperature
• 2 tbsp neutral oil or melted ghee

• 8 clove garlic, very finely minced
• 1/3 cup cilantro, finely chopped (leaves and tender stems)
• 2 tsp nigella seeds (kalonji), optional
• 1/2 tsp flaky sea salt

• 4 tbsp ghee or unsalted butter, melted
• 2 tbsp cilantro, chopped, for serving

Instructions

1. Whisk the flour, instant yeast, sugar, salt and baking powder together in a large bowl. Warm the milk to 105–110°F (it should feel just barely warm on your wrist), then stir in the yogurt and oil.
2. Pour the wet mixture into the dry and stir with a sturdy spoon until a shaggy, sticky dough forms with no dry flour left, about 1 minute. Turn it out onto a lightly floured counter and knead 8 to 10 minutes, adding flour only a teaspoon at a time, until the dough is smooth, soft and slightly tacky but no longer sticking to your hands. (In a stand mixer with the dough hook: 6 minutes on medium-low.)
3. Shape the dough into a ball, place in an oiled bowl, cover with plastic wrap or a damp towel, and let rise at warm room temperature until doubled and domed, 75 to 90 minutes.
4. While the dough rises, combine the minced garlic, 1/3 cup chopped cilantro, nigella seeds and flaky salt in a small bowl. Do not add any fat — you want the garlic dry so it grips the dough.
5. Punch down the dough and divide it into 6 equal pieces (about 4 oz each). Roll each into a tight ball, set on a floured tray, cover loosely, and rest 15 minutes so they roll out without fighting back.
6. Set a 10- or 12-inch cast iron skillet over medium-high heat and let it preheat for a full 5 to 7 minutes, until a flick of water evaporates on contact almost instantly. Leave the pan dry — no oil.
7. Working with one ball at a time on a lightly floured counter, roll and stretch it into a rough teardrop or oval about 8 inches long and 1/8 inch thick. Sprinkle a heaping tablespoon of the garlic-herb mixture over the top surface, then firmly press and roll it in with the pin so the garlic embeds flush into the dough and won't fall off.
8. Brush or dab a little water on the plain underside of the naan, then lay it garlic-side up in the dry skillet, water-side down (the moisture helps it stick and steam). Cook 60 to 90 seconds, until the surface puffs into large bubbles and the bottom is spotted deep brown.
9. Flip and cook the garlic side down for 45 to 60 seconds, pressing gently with a folded towel or spatula so the bubbles make contact and the garlic toasts to a nutty golden brown. Do not walk away — garlic goes from toasted to bitter in about 20 seconds.
10. Transfer to a plate, brush the garlic side lightly with melted ghee, and stack the naan under a clean kitchen towel to stay soft and steamy. Repeat with the remaining dough, wiping any loose scorched garlic out of the pan with a dry paper towel between breads and letting the skillet come back up to heat for 30 seconds.
11. Scatter the reserved 2 tablespoons cilantro over the stack and serve warm, torn by hand, with dal, curry or grilled meats.
12. To hold for a meal: stack the finished naan in foil and keep in a 200°F oven for up to 30 minutes.

Chef's tips

Nutrition (per serving, estimated)

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