Pillowy soft and fluffy, Biscuit Dough Garlic Naan is pan-seared in minutes with canned biscuit dough. It’s perfect for sandwiches, tacos, pizzas, or dipping!
You can enjoy hot Indian naan any time with this simple recipe.
BISCUIT DOUGH GARLIC NAAN
All you need for this recipe is Grands canned biscuits, butter, and garlic. For the equipment, you need a rolling pin, skillet or griddle, and a basting brush.
It’s best to have the biscuit dough at room temperature. They’ll roll flat easier and cook better if you’ll allow the biscuits to come to room temperature.
With a rolling pin roll each biscuit out as thin as you can get it. It should be at least 6-inches in diameter or larger. If it’s not at least 6-inches roll it some more. You need it to be really thin. Otherwise, it’ll puff up too much when cooking it.
Typically, canned biscuits have enough fat in them that you won’t need any flour on your rolling pin to prevent them from sticking. However, if you find the dough sticking simply dust a little on the dough and the rolling pin.
COOKING YOUR NAAN FLATBREAD
Heat a skillet or griddle on low. The naan needs to cook slowly so the inside gets done. Therefore, put your stove eye on the lowest it’ll go. I used a well-seasoned cast-iron skillet and did not need spray to prevent the dough from sticking to the pan.
Next, cook on the first side for 1.5 to 2 minutes. You can lift the edge to see if it’s brown. Then, flip to the other side and cook another 1.5 to 2 minutes. Your stove low setting may be hotter or not as hot as mine. Therefore, it’s important for you to check and test to make sure it’s brown before flipping.
As soon as they came off the pan, I brushed some melt, garlic butter over the hot bread.
HOW TO SERVE YOUR BISCUIT DOUGH GARLIC NAAN
- My boys enjoy naan hot with melted garlic butter.
- They also use them as taco shells for and Tex-Mex filling. When we’re eating them as taco cheese I don’t brush them with garlic butter.
- We use them to make pizzas.
- Cut into smaller pieces, they make great dippers for hummus or cheese dip.
Store leftovers in an airtight zip-top bag at room temperature.
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BISCUIT DOUGH GARLIC NAAN
Ingredients
- 6 ounces canned biscuits you can use any size of Pillsbury Grands
- 2 tablespoons butter salted, melted
- 1 clove garlic minced
Instructions
- Separate dough into individual biscuits. With a rolling pin flatten each biscuit to 6-inched in diameter.
- Mince garlic. Melt butter. Mix garlic with butter.
- Heat a skillet to low.
- Add biscuit rounds, as many as will fit in the pan with room to flip; cook 2 minutes per side.
- Turn biscuit over and cook about 2 minutes (or until light golden brown.)
- Remove from skillet and immediately brush with melted butter
- Serve hot.
Nutrition
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Sarah says
What a smart idea! I always have a can of biscuits in the fridge. These were so easy and the family loved them! Thank you for sharing.