📝 About This Recipe
These pillowy, hand-stretched mini naans are a celebration of traditional Indian flavors, reimagined as the perfect party starter. Infused with a rich garlic-herb butter and charred to perfection, each bite offers a delightful contrast between a soft, airy interior and a slightly smoky, blistered crust. Whether served alongside a spicy curry or enjoyed as a standalone appetizer, these bite-sized breads bring the authentic taste of a tandoor oven straight to your home kitchen.
🥗 Ingredients
The Dough
- 3 cups All-Purpose Flour (sifted, plus extra for dusting)
- 2 teaspoons Instant Yeast
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 1 teaspoon Sea Salt (fine grain)
- 1/4 cup Greek Yogurt (full fat, at room temperature)
- 3/4 cup Warm Water (approx 105°F to 110°F)
- 2 tablespoons Olive Oil
Garlic Herb Glaze
- 4 tablespoons Unsalted Butter (melted)
- 4 cloves Garlic (very finely minced)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Nigella Seeds (optional, for authentic flavor)
- 1/2 teaspoon Red Chili Flakes (for a hint of heat)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the warm water, sugar, and instant yeast. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
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2
Add the Greek yogurt, olive oil, and sea salt to the yeast mixture. Whisk until the yogurt is fully incorporated and the liquid is smooth.
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3
Gradually stir in the flour, one cup at a time, using a wooden spoon or a dough hook on a stand mixer. Continue until a soft, slightly sticky dough forms.
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4
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes. The dough should become smooth, elastic, and bounce back when poked.
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5
Lightly grease a clean bowl with oil. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the garlic glaze. In a small bowl, combine the melted butter, minced garlic, chopped cilantro, and chili flakes. Set aside to let the flavors infuse.
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7
Once the dough has risen, gently punch it down to release the air. Divide the dough into 16-18 small, golf-ball-sized portions.
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8
On a floured surface, use a rolling pin to flatten each ball into a small oval or circle, about 3-4 inches in diameter and 1/4 inch thick.
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9
Heat a heavy cast-iron skillet or non-stick pan over medium-high heat. Do not add oil to the pan; it should be dry and very hot.
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10
Place 2-3 mini naans in the hot skillet. Cook for 1-2 minutes until large bubbles form on the surface and the bottom is charred with golden-brown spots.
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11
Flip the naan and cook the other side for another 30-60 seconds. If you have a gas stove, you can briefly char the edges over an open flame using tongs for a smoky finish.
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12
Immediately after removing from the pan, brush the hot naan generously with the garlic butter mixture and sprinkle with nigella seeds.
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13
Stack the finished naans in a clean kitchen towel or a foil-lined basket to keep them soft and warm while you finish the remaining batches.
💡 Chef's Tips
Always use full-fat Greek yogurt; the acidity and fat content are what create that signature tender crumb. Ensure your skillet is truly hot before starting; if the pan is too cool, the bread will become tough and dry rather than fluffy. Don't over-knead the dough; you want enough gluten for structure, but too much will make the mini naans chewy like pizza crust. If the dough keeps shrinking back while rolling, let the dough balls rest for 10 minutes to relax the gluten. To make ahead, you can freeze the cooked naans and reheat them in a dry pan or oven just before serving.
🍽️ Serving Suggestions
Serve warm with a side of creamy Tikka Masala sauce for dipping. Pair with a refreshing Cucumber Mint Raita to balance the garlic intensity. Accompany with a chilled glass of Mango Lassi or a crisp Indian Lager. Arrange on a platter with pickled red onions and lemon wedges for a vibrant presentation. Use as a base for 'Indian Sliders' by topping with spiced pulled lamb or paneer.