Garlic Naan

Indian bread made in regular oven. Traditionally, this bread is baked with the help of a clay oven (tandori) where you press the dough on the wall, but at home you have to settle for a regular oven, which works really well. Naan bread is often used to scoop up curry directly from the plate.

This variant is brushed with garlic butter and the dough also contains garlic, but it is of course possible to exclude the garlic if desired. Personally, I love garlic so for me it is necessary to include.

At home, you can make this bread with the help of an ovenproof frying pan (eg cast iron) and an oven with grill elements. It is also possible to use a baking stone or pizza steel with good results. In the video I use both of these methods and think that the results are similar. As the pizza stone has a larger surface area, it should be able to produce more than 2 loaves at the same time, but otherwise it is largely the same process. I have seen other methods where you make sure that the bread gets stuck in the frying pan and then you turn the pan upside down to burn the top of the bread using the stove flame - this of course only works if you have a gas stove. You could also use a smaller gas burner on the top of the bread instead of putting the hot frying pan in the oven. However, I have not tested either of the last 2 methods so I do not know how well these work.

I think these breads are significantly better than the ones you can buy in the store and it does not take much effort. It is excellent to freeze the bread after it has cooled and then heat it up for a few minutes in the oven the next time you serve an Indian buffet.

If you are wondering why I use weight as the primary way to measure ingredients (instead of volume), I have written a short article about it.