Homemade garlic naan is so much easier than you think! Soft, slightly chewy, and flavored with garlic, make a big batch and freeze the rest for later.
When I posted the recipe for eggplant curry last week, I mentioned that I also made garlic naan. This was actually my first time making naan – I have no idea why it took me so long. I don’t make bread frequently, and every time I do, I question why I don’t do it more often. There’s something so incredibly cathartic about kneading dough by hand and (not-so) patiently waiting to see if your dough rises. I think I might try working my way through a variety of yeast breads this fall; I’m already daydreaming about chilly fall days with the kitchen door open, football on the TV, and the scent of fresh bread coming from the oven.
Back to reality… and upper-80s summer weather. This garlic naan was a peace offering to my husband, going alongside the vegan and gluten-free (two of his least favorite food descriptors) eggplant curry. The process is incredibly simple, though a bit time consuming if you don’t have a large workspace on your grill. Since I was stirring the curry simultaneously, I chose to make these on a grill pan on my stove, but the whole process would have gone much quicker if I used my outdoor grill. I used an assembly line-style process: roll out one piece of dough and add to grill pan. Roll out a second piece of dough and add that to the grill pan. Flip the first piece, roll out a third piece. Flip the second piece, remove the first piece, add the third piece to the grill, and so forth.
This recipe makes quite a lot (16 pieces based on the size I used), but it’s worth making the full batch, since they freeze well. I let the naan cool, wrap individual pieces in aluminum foil, and then store them in an air-tight bag. When you’re ready to use them, put them right in a 450F oven (straight from frozen) and cook for 6 or 7 minutes. All the deliciousness, with the work done ahead of time! What’s not to love?
Homemade garlic naan is so much easier than you think! Soft, slightly chewy, and flavored with garlic, make a big batch and freeze the rest for later.
A Bunsen Burner Bakery Original Protocol