Crazy Dough Naan is your ticket to soft, pillowy bread with a golden, slightly charred crust in just 40 minutes. This recipe delivers a fluffy, chewy texture that’s perfect for scooping up curries or slathering with garlic butter. The dough’s versatility means you can customize it with herbs, spices, or even a sprinkle of sesame seeds for extra flair.
With a prep time of only 20 minutes, this naan is quick, easy, and irresistibly aromatic, filling your kitchen with the warm scent of freshly baked bread. Each bite offers a delightful contrast of crispy edges and tender insides, making it a crowd-pleaser for any meal. Whether you’re a seasoned cook or a beginner, this recipe promises restaurant-quality results with minimal effort.
Crazy Dough Naan Ingredients
- 1 batch Crazy Dough recipe (prepare ahead of time)
- 1/4 cup (2oz/60g) butter, softened (unsalted recommended for better control of flavor)
- 5 cloves garlic, minced (use a garlic press for ease)
- 1/4 cup (2oz/60g) chopped fresh cilantro (substitute with parsley if preferred)
- Sea salt for sprinkling (flaky sea salt works best for texture)
Step-by-Step Instructions
- In a small bowl, combine the softened butter, minced garlic, and chopped cilantro. Mix well and set aside.
- Divide the Crazy Dough into 8 equal-sized balls. Keep the remaining balls covered with a tea towel to prevent drying.
- Roll one ball of dough into an 8″ x 8″ oval shape, about 1/8th of an inch thick.
- Heat a stovetop grill or large heavy-bottomed sauté pan over medium-high heat.
- Brush the rolled-out naan dough with the garlic & cilantro butter mixture.
- Carefully place the naan onto the hot pan and quickly cover it with a large heatproof bowl to create steam and form air bubbles.
- Cook for 3 minutes, then remove the bowl and flip the naan using tongs.
- Cook the other side for an additional 3 minutes, or until the naan is golden, spotted, and bubbly.
- Set the finished naan aside and repeat the process with the remaining dough balls. Keep cooked naan stacked under a clean tea towel to retain warmth.
- Serve warm and enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Crazy Dough Naan with delicious dips and toppings! Try pairing it with mint chutney or raita for a refreshing contrast. For a richer option, drizzle with garlic-infused olive oil or serve alongside hummus. If you’re feeling adventurous, sprinkle with crumbled feta or toasted sesame seeds for added texture and flavor.
Serve It Right: Creative Serving Suggestions
This naan is incredibly versatile! Use it as a side for curries, grilled meats, or vegetable stews. It also makes a fantastic base for flatbread pizzas—just add your favorite toppings and bake. For a fun twist, tear it into pieces and serve as a dipper for soups or dips at your next gathering.
Keep It Fresh: Storage and Reheating Tips
Store leftover naan in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, warm it in a dry skillet over medium heat for 1-2 minutes per side or pop it in the toaster for a quick fix. For a softer texture, wrap it in foil and heat in the oven at 350°F (175°C) for 5-7 minutes.
Mix It Up: Recipe Variations to Try
Customize your naan to suit your taste! Swap the garlic and cilantro for rosemary and sea salt for a herby twist, or add chopped jalapeños for a spicy kick. For a cheesy version, sprinkle shredded mozzarella or parmesan on top before cooking. You can even make it sweet by brushing with honey butter and sprinkling with cinnamon sugar.
Quick Tips: Time-Saving Hacks
To save time, prepare the garlic butter mixture in advance and store it in the fridge. If you’re making multiple naans, use two pans simultaneously to speed up the cooking process. For even faster prep, roll out all the dough balls at once and keep them covered with a damp tea towel until ready to cook.
Crazy Dough Naan
Ingredients
- 1 batch Crazy Dough recipe
- 1/4 cup butter, softened 2oz/60g
- 5 cloves garlic, minced
- 1/4 cup chopped fresh cilantro 2oz/60g
- sea salt for sprinkling
Instructions
- In a small bowl combine the softened butter, mince garlic and chopped cilantro then set aside.
- Divide the Crazy Dough into 8 balls.
- Roll one of the balls of dough out into an 8″ x 8″ oval shape about 1/8th of an inch thick. Cover remaining balls of dough while working with a tea towel.
- Heat up a stove top grill or large heavy bottomed saute pan on medium high heat.
- Brush the naan dough with the garlic & cilantro butter and carefully place directly on your pan. Quickly cover with a large heat proof bowl. This will allow the dough to steam creating those signature air bubbles.
- After 3 minutes carefully remove the bowl and turn one the naan with a tongs.
- Cook on the other side for an additional 3 minutes. When naan is done it should golden, spotted and bubbly in texture.
- Set the finished naan aside and repeat the process with the additional balls of crazy dough until all are cooked. Keep them stacked under a clean tea towel and you cook them off.
- Serve warm!
