Greek yogurt garlic naan
41 min · 14 g protein · 152 cals / serving
Soft, chewy naan with big charred blisters, cooked in a smoking-hot skillet in two minutes and brushed straight away with garlic butter and chopped cilantro. Thick Greek yogurt makes the dough tangy and tender with no yeast, and a little wheat gluten gives it the stretch to tear and dunk into a curry.
Ingredients
- 1 1/3 cups all-purpose flour, plus a little for rolling
- 1/2 cup + 1 tbsp vital wheat gluten
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 2/3 cups nonfat Greek yogurt
Garlic butter
- 1 tbsp butter, melted
- 3 cloves garlic, finely grated
- 2 tbsp fresh cilantro, finely chopped
Steps
- Whisk the flour, wheat gluten, baking powder, baking soda and salt in a bowl. Add the yogurt and stir, then knead in the bowl for 2–3 minutes into a soft, slightly tacky dough. Cover and leave 30–40 minutes; the wheat gluten makes the dough springy, and a long rest relaxes it so the naan roll out thin.
- Stir the melted butter, garlic and cilantro together and keep it near the stove. Divide the dough into 8 pieces and, on a lightly floured surface, roll each into an oval about 6 inch long. Leave them 5 minutes to relax, then roll each again into a thin oval about 8 inch long and ⅛ inch thick; the second roll is what gets them thin without shrinking back.
- Heat a cast-iron or heavy skillet over high heat until a drop of water skitters and vanishes, about 4 minutes. Lay in one naan, cook 60–90 seconds until big bubbles rise and the underside has dark charred spots, then flip and cook 45–60 seconds more.
- Brush the hot naan with a little garlic butter, stack it in a clean tea towel to stay soft, and cook the rest the same way. Serve warm.
Good to know
Can I use regular yogurt?
Thin yogurt makes a sticky dough. Use thick Greek yogurt or skyr; if the dough still sticks to your hands after kneading, work in a tablespoon of flour.
No wheat gluten?
Use the same weight of all-purpose flour. The naan are a little softer and less chewy, with less protein and a lower score, about 35 instead of 49, but still very good.
Nigella seeds?
Press a pinch of nigella (kalonji) or sesame seeds into the top of each naan before it goes into the pan; they toast in the heat.
Make ahead?
Cooked naan freeze well with baking paper between them. Reheat 20 seconds a side in a dry hot pan, or wrapped in foil in a hot oven.
Per
- Calories
- 203
- Protein
- (38%)
- 19 g
- Fat
- (12%)
- 3 g
- Carbohydrates
- (50%)
- 25 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 410 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1218 kcal goes into the pot and 662 g of ingredients comes out as about 600 g of food: 203 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.