{"id":41,"date":"2019-10-02T20:32:45","date_gmt":"2019-10-02T20:32:45","guid":{"rendered":"http:\/\/www.jaderiderjourneys.com\/cookbook\/?p=41"},"modified":"2024-12-22T16:30:45","modified_gmt":"2024-12-22T22:30:45","slug":"cast-iron-garlic-naan","status":"publish","type":"post","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/10\/02\/cast-iron-garlic-naan\/","title":{"rendered":"{Cast Iron} Garlic Naan"},"content":{"rendered":"

{Cast Iron} Garlic Naan<\/strong>
\nMakes 6<\/em><\/p>\n

Ingredients:<\/strong><\/p>\n

1 teaspoon active dry yeast
\n2 teaspoons sugar, divided
\n\u00be cup warm water
\n3 tablespoons plain yogurt
\n2 tablespoons extra-virgin olive oil
\n2 cups all-purpose flour, plus more for rolling
\n1 teaspoon kosher salt, more for finishing
\n1\/8 teaspoon baking powder
\n2 tablespoons unsalted butter (or melted ghee<\/em>)
\n1 heaping tablespoon minced fresh garlic, divided
\n1 teaspoon garlic powder
\nsea salt
\n2 tablespoons chopped cilantro<\/p>\n

In a small bowl, stir together the yeast, 1 teaspoon sugar and water. Allow the mixture to sit for about 10 minutes until it becomes bubbly. Whisk in the yogurt and olive oil.<\/p>\n

In a large bowl, whisk together the flour, kosher salt, remaining sugar, and baking powder. Pour in the yogurt mixture and use your hands to mix the ingredients all together. The dough will be very wet and sticky at first but continue to mix\/knead until it becomes rather soft and pliable. Once it comes together, cover the bowl with plastic wrap and place it in a draft free place for 3-4 hours until it nearly doubles in size.<\/p>\n

Place the butter and 1 tablespoon garlic in a small, microwave proof bowl. Heat in the microwave until the butter has melted.<\/p>\n

Dust your counter (or other work place) with flour and place your naan dough onto it. Using a pastry cutter or sharp knife, divide the dough into 6 even portions. Lightly roll each of the dough balls into the flour to help them from sticking. Using a floured rolling pin, roll one of the dough portions into a circle about \u00bc inch thick \u2013it\u2019s completely okay if it\u2019s an imperfect circle. Sprinkle the top side with a bit of the garlic powder and remaining minced garlic. Use your fingers to press it into the dough and then pass the rolling pin over the top of it to ensure it\u2019s secured. Repeat this method with the remaining dough.<\/p>\n

Warm a large cast-iron skillet over medium-high heat until it\u2019s nearly smoking. Be sure to have a lid large enough to fit the skillet and have the bowl of garlic butter with pastry brush nearby.<\/p>\n

Carefully pick up one of the rolled out naan and gently lay it in the skillet, garlic side up, and cook for about one minute. The dough should start to bubble. After the minute, use tongs\/spatula to flip the naan and cook for another 30 seconds to 1 minute. Flip it over again and cover the skillet for about an additional 30 seconds to 1 minute. The bread will look blistered and have blackened in a few spots.<\/p>\n

Remove the naan from the skillet and generously brush the top with the garlic butter. Sprinkle the tops with a few pinches of sea salt and chopped cilantro. Repeat with the remaining 5 naan. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"

\n{Cast Iron} Garlic Naan Makes 6 Ingredients: 1 teaspoon active dry yeast…\n<\/div>\n
Continue reading “{Cast Iron} Garlic Naan”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":43,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[11,9,13],"class_list":["post-41","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-carbs","tag-cast-iron","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2019\/10\/naan-1.jpg?fit=600%2C800&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p88GgB-F","jetpack-related-posts":[{"id":131,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2020\/11\/24\/roasted-sweet-potatoes-with-balsamic-onion-jam\/","url_meta":{"origin":41,"position":0},"title":"Roasted Sweet Potatoes with Balsamic Onion Jam","author":"Balam","date":"November 24, 2020","format":false,"excerpt":"Serves 4 Ingredients: 2 pounds sweet potatoes (2 large), scrubbed, skins on, cut length wise into thick wedges olive oil kosher salt 4 tablespoons butter 1 medium yellow onion, about 6 to 8 oz., finely diced \u00bd cup balsamic vinegar 1 teaspoon red chili flakes 1 teaspoon herbs de Provence\u2026","rel":"","context":"In "Main Course"","block_context":{"text":"Main Course","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/main-course\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/11\/Oven2520Roasted2520Sweet2520Potato.jpeg?fit=800%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/11\/Oven2520Roasted2520Sweet2520Potato.jpeg?fit=800%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/11\/Oven2520Roasted2520Sweet2520Potato.jpeg?fit=800%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2020\/11\/Oven2520Roasted2520Sweet2520Potato.jpeg?fit=800%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":338,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2025\/07\/29\/baba-ganoush\/","url_meta":{"origin":41,"position":1},"title":"Baba Ganoush","author":"Balam","date":"July 29, 2025","format":false,"excerpt":"Prep Time: 15 mins Cook Time:\u00a045 mins Additional Time:\u00a015 mins Total Time: 1 hr 15 mins Servings: 4 Ingredients 1 large eggplant 2 tablespoons tahini (Greek yogurt can be a nice alternative in a pinch) 2 tablespoons fresh lemon juice 1\u20132 garlic cloves, minced 2 tablespoons olive oil, plus more\u2026","rel":"","context":"In "Add-ons"","block_context":{"text":"Add-ons","link":"https:\/\/www.jaderiderjourneys.com\/cookbook\/category\/add-ons\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2025\/07\/baba-ganoush-e1753812671506.png?fit=683%2C934&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2025\/07\/baba-ganoush-e1753812671506.png?fit=683%2C934&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.jaderiderjourneys.com\/cookbook\/wp-content\/uploads\/2025\/07\/baba-ganoush-e1753812671506.png?fit=683%2C934&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":35,"url":"https:\/\/www.jaderiderjourneys.com\/cookbook\/2019\/10\/02\/whole-wheat-no-knead-skillet-bread\/","url_meta":{"origin":41,"position":2},"title":"Whole Wheat No-Knead Skillet Bread","author":"Balam","date":"October 2, 2019","format":false,"excerpt":"The simplest tweak of a recipe can yield a completely different loaf. 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