Garlic Naan

[The Second to Naan Remix]

Soft, pillowy Indian flatbread infused with aromatic garlic and herbs, made with cassava flour for a grain-free twist. This tender naan has crispy edges and a chewy center that’s perfect for scooping up curries or enjoying on its own.

remixology.com/recipe/garlic-naan/

Makes

8 naan breads

Total Time

2 hr 30 min (30 min prep + 2 hr rise)

Ingredients

For the Dough:
3 cups (360g) cassava flour
1 tsp (4g) baking powder
1/2 tsp (3g) baking soda
1 tsp (6g) sea salt
1 tsp (4g) coconut sugar
3/4 cup (180ml) plain kefir or Greek yogurt
1/4 cup (60ml) warm water
2 tbsp (30ml) avocado oil

For the Garlic Topping:
4 cloves garlic, minced (about 2 tbsp/30g)
1/4 cup (55g) butter (or Ghee), melted
2 tbsp (8g) fresh cilantro, chopped
1 tsp (2g) fresh parsley, chopped
1/4 tsp (1g) sea salt

Steps

Mix:

In large bowl, whisk together cassava flour, baking powder, baking soda, salt, and coconut sugar until evenly distributed.

Combine:

In separate bowl, whisk together kefir, warm water, and avocado oil until smooth. Pour wet ingredients into dry ingredients and mix until soft dough forms.

Knead:

Turn dough onto lightly floured surface and knead gently 2-3 minutes until smooth. Place in oiled bowl, cover with damp towel, and let rest 2 hours at room temperature.

Prep:

Meanwhile, prepare garlic topping by mixing minced garlic, melted butter, cilantro, parsley, and salt in small bowl. Set aside until ready to use.

Divide:

After resting, divide dough into 8 equal pieces. Roll each piece into ball and cover with towel while working to prevent drying.

Roll:

On lightly floured surface, roll each ball into oval or teardrop shape about 1/4 inch thick and 6-8 inches long. Don’t roll too thin or naan will become crispy.

Cook:

Heat cast iron skillet or heavy pan over high heat. Cook naan 1-2 minutes until puffed and charred spots appear, flip, and cook 1 minute more. Brush immediately with garlic butter.

Make it Good For The Gut (Optional)

Use plain kefir instead of Greek yogurt for maximum probiotic benefits and tangier flavor. Add 1 tablespoon psyllium husk powder to the dry ingredients for added fiber and gut health support. Include 1 teaspoon fresh grated ginger with the garlic for digestive and anti-inflammatory properties. For traditional fermentation, make dough the night before and let it slowly rise in refrigerator for enhanced digestibility and deeper flavor development. Serve alongside fermented vegetables or probiotic-rich chutneys.

Remix Options

Herb Variations: Replace cilantro and parsley with fresh basil, oregano, or rosemary for different flavor profiles. Cheese Naan: Sprinkle grated mozzarella or paneer inside dough before rolling for stuffed cheese naan. Spice Blends: Add 1 teaspoon nigella seeds, sesame seeds, or everything bagel seasoning to garlic topping. Sweet Version: Replace garlic with cinnamon-honey butter and serve as dessert bread. Onion Naan: Caramelize 1 sliced onion and mix into garlic topping for onion-garlic naan. Coconut Flour Option: Replace 1/2 cup cassava flour with coconut flour (add extra liquid as needed) for different texture. Tandoor Style: Brush with ghee instead of butter and cook directly on pizza stone in 500°F (260°C) oven for authentic char.

Good To Know

Cassava Flour Behavior: Cassava flour creates a different texture than wheat – expect slightly denser naan that’s still soft and pliable when cooked properly. Rising Time: Without gluten, cassava dough won’t rise dramatically but the rest period allows flavors to develop and texture to improve. Kefir Benefits: The acidity in kefir or yogurt helps tenderize the cassava flour and creates the characteristic tangy naan flavor. High Heat Essential: Cook naan on highest heat possible for authentic charred spots and quick cooking that prevents drying out. Steam Method: Cover cooked naan with damp towel immediately to create steam and maintain soft texture. Storage Tips: Best eaten fresh and warm, but can be stored wrapped in refrigerator 2-3 days and reheated in dry skillet. Freezing Success: Freeze cooked naan between parchment paper up to 3 months – thaw and reheat directly from frozen in skillet or oven.