This is one of my “go to” recipes now for making garlic naans both in my tandoor oven and also in a frying pan on the hob. I am currently working on a video which will demonstrate both methods but this recipe – unlike some of the photographs – is for cooking in a pan.
This recipe, minus the garlic butter of course, is vegan. There are no eggs, yoghurt or milk. In fact you could get really good results using dairy free vegetable ghee instead of butter if you are going dairy free.
This recipe makes 6 very large garlic naans naans. Usually naans this size are shared so you could serve up to twelve unless you’re cooking for a really hungry group.
I hope you have a chance to give this one a try. If you do own a tandoor and have any questions on using it for naans or anything, please get in touch. I’d be happy to help!
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- 600g plain white flour plus more for rolling out the naans
- 1 tbsp. salt
- 1 tsp. baking powder
- 2 tbsp. sugar
- 7g dry yeast
- 420ml warm water
- 4 tbsp. melted butter or vegetable ghee (optional)
- 3 cloves garlic - finely chopped (optional)
- 3 tbsp. chopped fresh coriander (optional)
- Sift the flour, salt and baking powder into a large mixing bowl. Set aside.
- Bring 210ml water to a rapid boil. Pour it into a jug and top with 210ml cold water. This should be the perfect temperature to wake up the dry yeast. Stir in the yeast and sugar and leave to froth up for about ten minutes.
- When the water is nice and bubbly, make a well in the flour mixture and pour it into the well. Mix it all together with your hands for a minute or so and then leave to rest for two minutes. Then knead the dough as best you can. It will be very sticky but don't be tempted to add more flour. Form into a ball, cover and leave to rise for an hour in a warm place.
- When the dough has risen (it should double in size but don't worry too much if it doesn't) divide it into six equal sized pieces. Dust each with a little flour and from into smooth balls. Place on a high sided tray and cover with a clean tea towel. Let the dough balls rise for another hour.
- When I cook in a tandoor, I place the balls on a floured surface and work them out into naan shapes with oiled hands - as shown. When pan frying I just use flour.
- Roll each ball out into round or teardrop shapes. For crispy naans, roll them quite thin. For fluffier naans the discs should be about 5mm think.
- Heat a pan - preferably cast iron over high heat until the base of the pan is very hot. Think tandoor here! The pan should be extremely hot. Slap the naan discs around between your hands to remove any excess flour.
- If using an electric hob, fry on the first side until bubbles begin to form on the top. Then flip it over briefly to brown the other side.
- If using a gas hob, wet one side of the naan with water and then slap it down hard on the pan, water side down. This will help it stick to the pan. Fry until bubbles from on top. The naan should stick to the pan. Turn the pan over so that the gas flame browns the top. Gravity will make the bubbles larger and you will have a naan that looks just like it came out of the tandoor. Pry the naan of with a metal spatula or similar.
- Repeat with the other naans and wrap in foil to keep warm.
- To serve, brush each with butter or butter with chopped garlic and coriander. This is optional but really good.