Inspired by a trip to India, this recipe brings the delicious flavors of Garlic Naan, traditionally baked in a tandoor, to your home kitchen using a pan and direct fire method. The dough is quick to make and results in fresh, soft bread infused with garlic and melted butter.
For the dough: In a bowl, mix the flour, sugar, baking soda, and salt. Add the yogurt, 20g melted butter, and water. Mix well until all ingredients are incorporated into the dough. Work in the bowl until all is incorporated, then knead the dough out of the bowl on a working surface for 6 minutes. Round the dough and let it rest, covered with a towel, for about 45 minutes to 1 hour. The dough doesn’t need to double in size.
While the dough rests, prepare the garlic brush: Smash 6 garlic cloves, sprinkle some salt on top, and mash with your knife to a paste. Add the mashed garlic to a tiny bowl with 0.5 cup coriander, 50g melted butter, and more salt (to taste).
Roll the dough and divide it into 6 pieces. Working on one piece of dough at a time, open it with a rolling pin (or wine bottle) to a 3 mm thickness. Spread some garlic slices, herbs (coriander), and black sesame on top of one side. Flip to the other side and roll again to incorporate the toppings into the naan. Wet the naan on the side without toppings. Place the wet side on a preheated pan.
To mimic traditional tandoor cooking: when one side of the naan is done, use kitchen tongs to burn the top side on direct fire. Be careful – the cooking on open fire takes a few seconds and aims to leave the top part still very soft and almost raw. When done, brush with the garlic butter sauce.
