Cast-Iron Garlic Naan

By Sprig Originals ✓ · cooked up in Sprig

A soft, blistered yogurt-leavened flatbread that gets its charred bubbles from a screaming-hot dry cast-iron skillet instead of a tandoor. The dough is enriched with whole-milk yogurt and ghee so it stays pillowy and chewy, and each hot naan is brushed with garlic-cilantro butter the second it leaves the pan. Restaurant naan at home for pennies a piece.

Ingredients

• 1/2 cup warm water (105–110°F)
• 2 tsp granulated sugar
• 2 tsp instant yeast
• 3 cups all-purpose flour (390 g), plus more for dusting
• 1/2 tsp baking powder
• 1 1/2 tsp fine sea salt
• 3/4 cup whole-milk plain yogurt, at room temperature
• 2 tbsp melted ghee or unsalted butter

• 5 tbsp unsalted butter
• 4 cloves garlic, finely grated or minced
• 2 tbsp cilantro, finely chopped
• 1/2 tsp nigella seeds (kalonji), optional
• 1/4 tsp flaky sea salt

Instructions

1. Stir the warm water and sugar together in a small bowl, sprinkle the yeast over the top, and let it sit 5–10 minutes until foamy. If nothing happens, your yeast is dead — start over with fresh yeast.
2. In a large bowl, whisk together the flour, baking powder, and salt. Add the yeast mixture, yogurt, and 2 tablespoons melted ghee. Stir with a sturdy spoon until a shaggy, sticky dough forms and no dry flour remains, about 1 minute.
3. Turn the dough onto a lightly floured counter and knead 8–10 minutes by hand (or 5–6 minutes in a stand mixer with the dough hook on medium-low) until smooth, elastic, and only slightly tacky. Resist adding much extra flour — a soft dough makes soft naan.
4. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled and puffy, 1 to 1 1/2 hours.
5. While the dough rises, melt the 5 tablespoons butter in a small saucepan over low heat. Add the garlic and cook gently for 1–2 minutes, just until fragrant but not browned. Remove from heat and stir in the cilantro and nigella seeds. Set aside.
6. Punch down the dough and divide it into 8 equal pieces (about 85 g each). Roll each into a ball, place on a floured tray, cover with a towel, and rest 15 minutes so they roll out without fighting back.
7. Set a 10- to 12-inch cast-iron skillet over medium-high heat and let it preheat for a full 5–7 minutes, until a droplet of water flicked onto the surface skitters and vaporizes instantly. Do not add oil to the pan.
8. On a lightly floured counter, roll or stretch one ball into a teardrop or oval about 8 inches long and 1/8 inch thick. Brush the top surface very lightly with water — this helps it stick and steam-puff, tandoor-style.
9. Lay the naan wet-side down into the dry hot skillet. Cook 60–90 seconds, until large bubbles inflate across the surface and the underside is spotted deep brown. Flip with tongs and cook 45–60 seconds more, pressing any flat spots gently with a folded towel or spatula to encourage puffing.
10. For extra char, use tongs to hold the cooked naan directly over a gas flame for 5–10 seconds per side, or press it against the hot skillet wall until blistered black in spots.
11. Transfer to a plate, brush generously with the garlic butter, and sprinkle with flaky salt. Stack the finished naan and keep them covered with a clean kitchen towel — trapped steam keeps them pliable.
12. Repeat with the remaining dough, letting the skillet reheat 30 seconds between breads and wiping out any scorched flour with a dry paper towel. Serve warm, brushed with any remaining garlic butter.

Chef's tips

Nutrition (per serving, estimated)

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