Discover techniques to replicate fluffy, garlicky naan just like in restaurants.
1 Answer
The secret to restaurant-style garlic naan at home is using a soft, enriched dough with yogurt and milk, baking it on a screaming hot surface (like a pizza stone or cast iron skillet) in a very hot oven, and finishing with fresh garlic butter.
Detailed Explanation:
Achieving restaurant-quality garlic naan at home involves replicating the intense heat of a tandoor and using a rich, flavorful dough.
- The Dough: The foundation is a soft, pliable, and enriched dough. This typically includes all-purpose or bread flour, active dry yeast, sugar, salt, baking powder (for extra puff), and crucially, full-fat plain yogurt and milk. The yogurt contributes to tenderness and a slight tang, while milk enriches the dough and makes it softer. A touch of oil or ghee also adds richness.
- Proper Fermentation: Allow the dough to rise in a warm place until doubled in size, which develops flavor and creates an airy texture.
- Extreme Heat Baking: Preheat your oven to its absolute highest setting (500-550°F / 260-290°C) with a baking steel, pizza stone, or an inverted heavy cast-iron skillet inside for at least 30-60 minutes. This creates an intensely hot surface that rapidly cooks the naan, causing it to puff dramatically and develop a crisp exterior.
- Garlic Infusion (Post-Bake): The 'garlic' in garlic naan is usually added after baking. While the naan is still hot from the oven, brush it generously with a mixture of melted butter or ghee, finely minced fresh garlic, and often some chopped fresh coriander (cilantro). The heat of the naan will gently cook the garlic, releasing its aroma without burning it.
- Broiler Finish: For the characteristic bubbly, charred spots, after the naan has puffed on the hot surface, move it briefly under a hot broiler (watching constantly) for 10-30 seconds.
Pro Tip:
When forming the naan, gently stretch it rather than rolling too thin; this helps maintain the airy internal structure.