Homemade Roasted Garlic Naan

An easy, high altitude tested recipe for homemade naan, flavored with roasted garlic, cooked in a cast iron skillet and brushed with butter.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 5 votes

Prep Time 15

Cook Time 16

Resting Time 45

Total Time 1 16

Course Side Dish, Snack

Cuisine Indian

Servings8

1 head garlic (or as many as you want to roast)
1 tbsp olive oil
4 cups all-purpose flour, fluffed, spooned and leveled
1 packet (2 1/4 tsp) instant / rapid-rise yeast
2 tsp coarse Kosher salt (if using table salt, use half the amount)
1 tsp baking powder
¼ tsp baking soda
1 cup water, warmed to between 110-115 degrees Fahrenheit
¾ cup low fat buttermilk or kefir (you can also use a combination of milk and low fat sour cream or plain yogurt) warmed to between 110-115 degrees Fahrenheit
4 tbsp unsalted butter, melted or very soft

Preheat the oven to 400 F, and position a rack in the center of the oven.
Peel the excess paper off the head of garlic, but leave it intact at the base. Use a sharp knife to slice about 1/2 inch off the top of the head of garlic, to expose the cloves.
Place the head/s of garlic in a baking pan (or just in a piece of aluminum foil) and drizzle with the olive oil, about a tablespoon of oil per head of garlic.
Tightly cover the pan with foil and roast the garlic for about 60-90 minutes, until very soft and caramelized. You should be able to easily pierce the garlic cloves with a knife.
Let cool until cool enough to handle, then scoop out the roasted garlic. Smash with a fork to make a paste.

In the bowl of your stand mixer fitted with the dough hook, whisk together the flour, yeast, salt, baking powder and baking soda.
Add the roasted garlic and the warm water/buttermilk mixture, then stir into a shaggy dough. Knead on medium low speed for 5 minutes until smooth, soft and sticky.

Scrape the dough out onto a well floured surface. Sprinkle the dough with a little more flour, and cut the dough into 8 equal portions. Roll each portion of dough into a smooth ball.
Cover the dough balls with a clean kitchen towel, and let rest and puff up for 45 minutes.

Preheat a cast iron skillet over medium heat for 5 minutes.
Roll out a ball of dough to about 7-8 inches in diameter. Place the dough into the hot, dry skillet. Cook for about 30-60 seconds, until the naan starts to bubble and puff up, then flip it over, and cook for another 30-60 seconds.
If the naan burns before it puffs up, your pan is too hot, and needs to be turned down a bit. Also, as excess flour accumulates in the pan, just brush it aside with a pastry brush.
Transfer the cooked naan to a plate, and brush with butter.
Continue to roll out and cook the naan, brushing each with butter as you add it to the stack of cooked naan. You might also want to sprinkle the naan with a little chopped fresh cilantro.
Serve warm, with your favorite Indian dish. Store leftover naan in an airtight container or freezer bag at room temperature for up to 3 days, or in the freezer for up to 3-6 months.

Recipe adapted from Foodess.

Keyword Garlic, High Altitude, Naan