Garlic Naan Skillet Flatbread

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 4 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup plain Greek yogurt
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon dried oregano

Steps

1. 1 In a bowl, combine yeast, warm water, and sugar. Let sit for 5 minutes until frothy.
2. 2 In a large mixing bowl, combine flour and salt. Add the yeast mixture and Greek yogurt, stirring until a dough forms.
3. 3 Knead on a floured surface for 8-10 minutes until smooth.
4. 4 Place dough in a greased bowl, cover, and let rise for 1 hour.
5. 5 Divide dough into 8 equal portions and shape into balls.
6. 6 Heat a large skillet over medium heat. Roll out each ball into a flatbread.
7. 7 Cook each flatbread for 2-3 minutes per side until puffed and golden.
8. 8 Brush cooked flatbreads with a mixture of melted butter, minced garlic, cilantro, and oregano.

Equipment

• Large skillet
• Rolling pin

Variations

• Add grated paneer for a cheesy twist.
• Sprinkle with nigella seeds for added flavor.

Substitutions

• Greek yogurt can be replaced with buttermilk for tanginess.
• Use olive oil instead of butter for a dairy-free option.

Pairings

• Pairs wonderfully with a spicy chicken tikka masala.
• Serve alongside a cooling cucumber raita.

Nutrition

Tips

• For extra fluffy naan, let the dough rise until doubled in size.
• If you don't have a skillet, a griddle or large frying pan works just as well.

Storage

Store in an airtight container for up to 2 days. Reheat in a warm oven to restore freshness.

Freezing: Freezes well for up to 3 months. Thaw at room temperature and reheat in a skillet or oven.

Serving Suggestions

• Perfect with curry, kebabs, or as a side to soups and stews.
• Pair with hummus or tzatziki for a delightful appetizer.

FAQ