Garlic Naan (نان سیر) — Indian Garlic-Topped Tandoor-Style Flatbread

• 360 gall-purpose flour
• 6 gfine sea salt (about 1 tsp)
• 8 ggranulated sugar (about 2 tsp)
• 6 gbaking powder (about 1 1/2 tsp)
• 3 ginstant yeast (about 1 tsp)
• 120 gplain yogurt (full-fat preferred)
• 150 mlwarm water (about 40°C)
• 15 mlneutral oil (about 1 tbsp)
• 56 gunsalted butter (melted)
• 18 ggarlic (finely minced, about 6 large cloves)
• 8 gfresh cilantro (finely chopped)
• 2 gnigella seeds (about 1 tsp)
• 60 mlwater (for wetting hands and dough surface)

Instructions

1. 1

   Combine the dry ingredients for the dough in a large bowl: flour, salt, sugar, baking powder, and instant yeast. Whisk thoroughly for 30 seconds so the leaveners are evenly distributed, which helps the naan puff and brown consistently.

2. 2

   Add the yogurt, warm water, and oil to the bowl. Mix with a spoon until a shaggy dough forms, then knead by hand for 8 minutes until smooth and elastic; the dough should feel soft and slightly tacky but not wet.

3. 3

   Cover the bowl and let the dough rise at warm room temperature for 60 minutes, or until roughly doubled in volume. This fermentation develops the classic naan chew and makes the dough easier to stretch without tearing.

4. 4

   While the dough rises, prepare the topping by mixing melted butter with minced garlic and chopped cilantro in a small bowl. Let it sit for at least 10 minutes so the butter absorbs the garlic aroma, then keep it at room temperature so it stays brushable.

5. 5

   Place a cast-iron skillet or heavy oven-safe pan on the top rack position and preheat the oven to 260°C (500°F) for 15 minutes. Turn on the broiler for 3 minutes right before cooking to superheat the surface, which mimics tandoor intensity and creates blistered spots.

6. 6

   Turn the dough onto a lightly oiled surface and divide into 8 equal pieces, about 82 g each. Shape each piece into a tight ball, cover with a towel, and rest for 10 minutes so the gluten relaxes for easier rolling.

7. 7

   Working with one ball at a time, flatten and roll into an oval about 20 cm long and 3–4 mm thick. Lightly wet your fingertips with the measured water and dampen one side of the dough; this moisture helps the naan cling briefly to the hot pan and encourages bubbling.

8. 8

   Carefully remove the hot skillet from the oven and place it over high heat on the stovetop. Lay the naan onto the skillet with the damp side down and cook for 45–60 seconds until large bubbles form and the underside shows dark brown spots.

9. 9

   Flip the naan and immediately return the skillet to the oven under the broiler for 45–75 seconds to char the top and finish cooking through. Watch closely because broilers vary; remove the naan as soon as you see blistered, lightly blackened patches.

10. 10

    Brush the hot naan with 1/8 of the garlic butter mixture, about 1 1/2 tsp per piece, and sprinkle with nigella seeds if using. Stack the naan in a towel-lined basket to keep them soft and steamy while you cook the remaining pieces.