5garlic clovesminced and combined with the butter for brushing
Instructions
About an hour before you will cook them, heat your oven to its highest temp and place a pizza steel or stone into the oven. If you don’t have one you can use the clean back of a cookie sheet to cook these on.
Mix the liquid ingredients with the dry in a stand mixer with the hook attached. Reserve the butter and garlic for brushing on after cooking. Knead the dough until it comes together into a smooth and stretchy ball, about 5-8 minutes.
Cut into 8 pieces and form into balls. Place the balls on a greased cookie sheet and cover with greased plastic wrap and let sit for 30 minutes.
Lightly dust a counter and roll out one ball at a time into an 8-9 inch circle. Place it directly onto the hot sheet and let cook for about a minute until it has some dark spots. Flip and cook another 1-2 minutes until bubbled up and browned in some areas.
Remove to a plate and brush with the garlic butter, being sure to get some of the chopped garlic on too. Yum! Complete the rest of the dough balls until you have a nice stack of garlic naan. These keep well in the freezer once cooled and you can pull out reheat one and time in a frying pan on the stove top.