Garlic Naan

Garlic Naan

by Brava Chef Erin

Brava

Servings 5 pieces of naan

Active Time:

~1 hr 20 min

Total Time:

~1 hr 23 min

About this Recipe

Naan is a Northern Indian flatbread that is typically cooked in an extremely hot, large clay oven called a tandoor. Since most of us don't have a tandoor in our kitchen, we can replicate this intense cooking process using the power of the Brava. This naan is topped with garlic butter, but feel free to use any toppings you would like here. You could eat this plain, top with melted ghee, cumin seeds or whatever you have on hand (feel free to get creative!).


Ingredients

  • ¾ teaspoon active dry yeast
  • 2 teaspoons sugar, divided
  • 2½ cups all-purpose flour
  • ¾ teaspoons kosher salt
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter or ghee
  • 1 garlic clove, minced

From Your Pantry

cooking oil

kosher salt

Equipment

Brava metal tray

mixing bowls

rolling pin

tongs

pastry brush

Nutrition Information

Allergens: Milk, Wheat (Gluten)

Tags

  • Lunch
  • Dinner
  • Vegetarian
  • Kid Friendly
  • Asian
  • Bread
  • Indian
  • Metal Tray
  • Recipes
  • Serves 4
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Make dough

    • In small bowl, stir together ¼ cup warm (not hot) water and 1 teaspoon sugar.
    • Sprinkle yeast over water. Let sit for about 5 minutes, until yeast looks foamy.
    • Meanwhile, in a large bowl, combine flour, remaining 1 teaspoon sugar and kosher salt.
    • In medium bowl, combine Greek yogurt, vegetable oil and ½ cup plus 1 tablespoon of water.
    • Add yeast and yogurt mixtures to dry ingredients. Stir together until shaggy dough is formed.

  2. 2

    Knead and rest dough

    • By hand, knead dough on clean surface or in large bowl for 3 minutes (the dough should be slightly tacky but not wet).
    • Form dough into ball and place into oiled bowl.
    • Cover with plastic wrap and let proof in warm place for 1 hour.

  3. 3

    Roll dough

    • Remove dough from bowl and evenly divide into 5 pieces.
    • Roll into 5 balls. Cover with plastic wrap.
    • Let rest for 5 minutes.

  4. 4

    Make garlic butter

    • While dough is resting, make garlic butter.
    • In small saucepan, melt butter or ghee over medium high heat.
    • Once butter has melted, add garlic and a couple pinches of kosher salt. Sauté for 1 minute.
    • Remove from heat. Set aside.

  5. 5

    Form and cook naan

    • One at a time, using rolling pin, roll dough ball into long oval shape (about 9” x 6”).
    • Place dough in Zone 2 of Brava metal tray (the longer side should take up most of Zone 2).
    • Slide metal tray into bottom shelf. Press green button to begin cooking.
    • Note: You will flip naan after 1 minute 45 seconds.

  6. 6

    Continue cook

    • Once Brava notifies you, carefully remove metal tray.
    • Using tongs, flip naan. Make sure naan remains primarily in Zone 2 of metal tray.
    • Slide metal tray into bottom shelf. Press green button to continue cooking.

  7. 7

    Finish

    • When your food is done, carefully remove metal tray.
    • Place naan on serving plate and brush with garlic butter. Cover with towel until ready to serve.
    • Repeat these steps using remaining dough. (ProTip: Make sure metal tray is cool before repeating).