*Makes 12 (3 x 6in / 7.5 cm) pieces



5 garlic cloves, minced

½ green chile, seeded and minced

2 tbsp finely chopped fresh mint leaves

2 tbsp nigella seeds

all-purpose flour

8 tbsp (115 g) ghee (unsalted butter) at room temperature

kosher salt


Naan dough:

1 teaspoon active dry yeast

¼ cup (55 g) water

5 cups minus 2 tablespoons (620 g) bread flour, plus more for shaping

1 tbsp kosher salt, plus more for serving

2 teaspoons sugar

½ teaspoon baking powder

¾ cup (180 g) whole milk

¾ cup (180 g) plain full-fat yogurt

1 tablespoon ghee or unsalted butter, melted, plus more as needed



  1. Stir together the yeast and water in the bowl of a stand mixer fitted with a dough hook. Add the bread flour, salt, sugar, baking powder, milk, yogurt, and 1 tablespoon ghee to the bowl. Mix on low speed until all of the ingredients are combined, about 2 minutes. Increase the speed to medium-high and mix until the dough is smooth and leaves the side of the bowl clean, about 5 minutes.

2.  Coat the inside of a large bowl with some ghee and transfer the dough to it. Cover the bowl with plastic wrap or put the whole bowl into a large plastic bag and let the dough rise at room temperature until it is softer than a firm balloon, is supple, and holds an indentation when pressed lightly, about 2 hours.

3.  Transfer the dough to a floured work surface and divide it into 12 equal pieces (each weighing about 3 ½ ounces (100 g). Roll each piece into a ball between the palms of your hands. Cover the dough balls with plastic wrap and let rise at room temperature until they’re softer than firm balloons and hold indentations when pressed lightly, about 1 hour.

4.  Put a pizza pan on the lowest rack of the oven and preheat to 500° F (260° C). Let the pan heat up for at least 30 minutes.

5.  Put the garlic, chile, mint, and nigella seeds in a small bowl and stir to combine.

6.  Sprinkle each ball on naan dough with about 2 tbsp of the garlic mixture and then fold the dough in half to encase the garlic mixture. Working with one naan at a time (keep the rest covered with plastic), gently stretch the dough into a rough circle about 4 inches (10 cm) in diameter.

7.  Using the back of a rimmed baking sheet, transfer the naan to the hot pizza pan, fitting as many as you can in a single layer. Bake until the edges are dry and the underside is browned, about 2 minutes. Use the peel of the spatula to flip the naan and bake until the underside is browned, another 2 minutes. Repeat the process with the remaining pieces of dough. Keep the baked ones warm in a towel-lined basket while you bake the rest.

8.  Serve the naan warm, spread with the ghee and sprinkled with salt. Any leftovers should be stored in an airtight plastic bag at room temperature. Reheat on both sides in a skillet over medium heat or in a 400° F (205° C) oven until warm.


From The Hot Bread Kitchen Cookbook

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