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dinner · vegetarian

Skillet garlic naan

Soft, blistered naan from a wet yogurt dough, cooked in a very hot cast-iron pan and finished under the broiler, brushed with garlic butter.

Time
120min
Steps
6
Skillet garlic naan, photographed from above

Ingredients

8 servings

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Allergens

Contains milk and wheat.

Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.

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    Equipment

    You'll need: Oven, Cast-iron pan.

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    Method

    1. 1

      Mix the flour, yeast, sugar, salt and baking powder. Add the yogurt, water and oil and mix to a soft, sticky dough. Knead briefly with oiled hands.

    2. 2

      Cover and rise until doubled, about 1.5 hours.

    3. 3

      Heat a cast-iron pan over high heat and the broiler to high. Mix the melted butter with the garlic.

    4. 4

      Divide the dough into 8. With oiled hands, stretch each into a teardrop about 5 mm thick.

    5. 5

      Cook in the dry pan for 1-2 minutes until bubbles form and the base is spotted, then slide under the broiler for 1 minute to blister the top.

    6. 6

      Brush with garlic butter and sprinkle with cilantro and flaky salt.

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