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Homemade Naan with Garlic & Cilantro

Homemade Naan with Garlic & Cilantro

Weather: 50, rain
What I’m listening to: His Glory is Rising, The Neverclaim (a reader recommendation)

A moose made me late to church yesterday. No, really. I told the kids to go outside and hop in the car, and just moments later, they came flying back into the house declaring that there was a “huge” bull moose out front (we see cows most often and they are sometimes accompanied by calves, but a bull in the yard is a real treat). Since we couldn’t safely get into the car without disturbing the bull, I pulled out my camera and my iPhone and we all stood very quietly at the front door observing him and snapping pictures while he ate a big breakfast off of the fallen tree pile we have in the yard. When he had his fill and moseyed off, we got into the car and headed to church. I love my life.

Homemade Naan with Garlic & Cilantro

Although I enjoy curry all year, I especially love it in the fall. It’s something about the color of it – rich oranges, yellows, and reds – and the deep spicy complexity of it. And when I have curry, I crave a good piece of naan bread to soak up all that deliciousness.

Homemade Naan with Garlic & Cilantro

Homemade Naan with Garlic & Cilantro
I hadn’t had naan since we moved up to Alaska, so I figured it was about time to learn to make it at home. Some of you may have seen a particular Instagram photo in my feed where a very yeasty dough overflowed the bowl of my KitchenAid stand mixer. That was this dough. It is the yeastiest darn thing I’ve ever had the pleasure of cooking in my kitchen. It overflowed my bowl, then per the instructions, I piled it all into a different container and refrigerated it and it overflowed in my refrigerator as well. It was downright hilarious. It had a mind of its own, this naan dough. But, that’s precisely how naan gets those beautiful pockets of air and puffs up the way only naan does.

Homemade Naan with Garlic & Cilantro

Homemade Naan with Garlic & Cilantro

Aside from the overflow situation (and you can learn from my mistakes, which I will try to help you avoid in the recipe instructions), homemade naan is well worth the effort. It is downright fabulous. Chewy yet airy, with those perfect browned areas, and seasoned with garlic, cilantro, and sea salt. Time to get your curry on. Also, be looking forward to the curried Coconut Red Lentils recipe (pictured) coming up later this week.

Homemade Naan with Garlic & Cilantro

Prep Time: 4 hours

Yield: About 12 naan

Homemade Naan with Garlic & Cilantro

Ingredients

    For the Dough:
  • 2-3/4c hot water (about 110 degrees F)
  • 1-1/2T yeast
  • 2T sugar
  • 2t salt
  • 1/4c extra-virgin olive oil
  • 6-1/2c unbleached all-purpose flour
  • For Serving:
  • 1/3c extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/3c cilantro, finely chopped
  • fine sea salt

Instructions

  1. To the bowl of a stand-mixer fitted with the dough hook attachment, add the hot water, yeast, and sugar. Stir and let sit 5 minutes. Add salt and olive oil. Turn the mixer on low speed and gradually add the flour until completely incorporated. Dough will be elastic, yet sticky and loose.
  2. Transfer dough to a large (5qt or larger) bowl. Cover with a kitchen towel and allow to rise at room temperature for 2 hours. Dough will expand substantially.
  3. Once dough has risen, refrigerate for 1-2 hours before making naan for easier handling.
  4. Combine oil, garlic, and cilantro in a small bowl.
  5. Flour your work surface. Portion dough into balls, about the size of a tennis ball. Roll out the balls into circles about 8 inches wide (naan do not have to be perfectly circular, they're meant to be rustic). If stacking the rolled dough, separate them with waxed paper.
  6. Heat a cast iron skillet or frying pan over medium-high heat. Coat the pan lightly with olive oil (you may need to add more later). Place one dough round into hot pan. The naan will begin to puff up. Gently brush the top side of the naan with the olive oil/garlic/cilantro mixture. Cook until golden brown, then flip (about 2-3 minutes). Brush the other side with the oil mixture. When browned on both sides and cooked through, remove to a plate lined with paper towels. Sprinkle with fine sea salt. Repeat with remaining naan.
  7. Serve naan warm with curry.

Notes

Authentic naan is often brushed with ghee or butter, whereas I use olive oil. You can certainly substitute melted butter for the oil in the brushing stage, if you prefer.

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29 comments
CailinMarie
CailinMarie

I just googled "scratch naan" and found you and I am about to print this out and give it a try, but I had to first let you know I'd stopped by and I adore that photo of that huge moose! So stinking cool! Okay, off to cook. Thanks for the recipe!

TheWordyBaker
TheWordyBaker

This is a great recipe, thanks!  I've made it with white whole wheat flour and with a combination of whole wheat and white, and it's been great both times!  I also brush it with melted butter instead of olive oil.

purish
purish

I suggest you try making this with clarified butter, or "ghee"... or just melting some butter... at least that's how my Indian brethren do it.

Crystal
Crystal

Looks great! Can you freeze the dough before rising to make later? Would I be better off making the Naan then freezing it? Can't wait to try it and thanks!

Lokness @ The Missing Lokness
Lokness @ The Missing Lokness

I love garlic nann! My new kitchen aid mixer is going to arrive on Monday! I can finally use the dough hook function and make some bread! Thanks for the recipe.

AT
AT

can the dough be frozen immediately it being risen to use later?

LeDena Clark-Degagne
LeDena Clark-Degagne

Does the dough need to be " punched down" before the second rising? I've never made bread before ...I am going on a childhood memory of what my grandmother would do.

Tali
Tali

Hi, this looks delicious, can you use any other type of flour to make naan?

julia
julia

Thanks for listening to" the Neverclaim". "Enthroned on High" and "My Soul Longs" are my favs on their latest CD. Your recipes look enticing. Glad that I found you and I'll keep busy in the kitchen for awhile! Thanks, Julia

Alaska from Scratch
Alaska from Scratch

Teresa, sounds awesome! I love flatbread also. I'll make flatbread with my curry when I am short on time. Or I really enjoy curry with steamed rice as well.

Teresa Jones
Teresa Jones

I made flat bread last night without the yeast. It was so good. The recipe is from Hillbillyhousewife.com. It is puffy, chewy and crunchy. The only ingredients are flour, salt, water and oil. So easy too.

Glen Beachy
Glen Beachy

.......you are becoming one of my favorite FB friends, thanks bunch.

Emily
Emily

I have a moose collection. Some in the house and some outside. We don't have moose around but we sure do have a lot of deer! Thanks for the pictures!

Kelly Trujillo Savage
Kelly Trujillo Savage

I have a naan recipe that I love that uses cumin seeds. I'll have to try this one now! I also have a great curry recipe, and tomato chutney... Let me know if you are interested in trying them some time.

Alaska from Scratch
Alaska from Scratch

Susan, I really hope it turns out well for you! Quick note: authentic naan is usually brushed with ghee or butter prior to serving (I used olive oil). Feel free to substitute butter for the oil if you prefer! :)

Susan Beeman Sommer
Susan Beeman Sommer

I just printed this one out, too (second recipe of yours this week!). My Mom and I love Indian food and have tried making naan before but it never turns out chewy enough. So I'm looking forward to trying this.

Jeran McConnel
Jeran McConnel

It's always a good time for curry at our house. Yummo

JB
JB

Wow...moose grazing in the yard!!! Do you manage to have a garden or do the wildlife eat anything you plant?

Alaska from Scratch
Alaska from Scratch

Hi Crystal! Thank you for your question. Freezing prior to rising may kill some of the yeast and may not produce the same results. Trader Joe's sells prebaked (or possibly par baked) naan in their freezer section and it is really quite good, so I would recommend freezing it after pan-frying it, then reheating in the oven (saving the garlic/oil/cilantro) for when you reheat it. Hope this helps! Either way, please come back and let me know how it turned out for you. :)

Alaska from Scratch
Alaska from Scratch

Congratulations on your new KitchenAid Mixer! I don't know what I ever did without mine! I truly hope you enjoy the naan. Come back soon! :)

Alaska from Scratch
Alaska from Scratch

I haven't tried this but you can typically freeze yeast doughs with good results. Please come back and let me know how it turns out for you! :)

Alaska from Scratch
Alaska from Scratch

Hi LeDena, that is true of many homemade bread recipes. However, with this one, you don't need to punch it down because you want to preserve all of those lovely air pockets. Hope this helps!

Alaska from Scratch
Alaska from Scratch

Hi LeDena, that's true of a lot of homemade bread recipes. However, with this one you don't need to punch it down because you want to preserve those big pockets of air that have developed. Hope this helps!

Alaska from Scratch
Alaska from Scratch

Thanks! There are wheat naan recipes out there as well as gluten free naan recipe options. I don't know how well either of those would work with this specific recipe, but I do know there are alternative recipes out there. If you do try a different flour with this recipe, I'd love to hear how it turns out for you! Hope this helps!

Alaska from Scratch
Alaska from Scratch

Hi Kelly! Yes, I would love to try your curry and chutney recipes! Curry is one of my go-to dinners and I'm always looking to try new ways of preparing it. Email me or Facebook me! Thanks! :)

Alaska from Scratch
Alaska from Scratch

Hi JB, that's a great question. We have a "moose fence" around the garden to protect it. So far, it seems to be doing the trick! :)

AT
AT

thanks - will do!

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