Description
Garlic Naan Bread is a warm, soft, and slightly chewy Indian flatbread infused with the fragrant flavors of garlic and fresh herbs. This homemade naan is perfect for pairing with curries, dipping into sauces, or enjoying with a dollop of butter. Easy to make and irresistibly flavorful, it’s the ultimate side dish that will quickly become a favorite in your kitchen.
Ingredients
- For the Naan Dough:
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2 ¼ teaspoons active dry yeast (1 packet)
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1 teaspoon sugar
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¾ cup warm water (about 110°F/43°C)
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3 ½ cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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2 tablespoons olive oil (or melted butter)
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1/3 cup plain yogurt (room temperature)
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2 tablespoons milk
For the Garlic Butter Topping:
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2 tablespoons unsalted butter, melted
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3 cloves garlic, finely minced
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1 tablespoon fresh cilantro, chopped (optional)
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Salt, to taste
Instructions
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Make the Naan Dough:
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In a small bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until frothy.
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In a large bowl, whisk together flour, salt, and baking powder.
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Add the yeast mixture, olive oil (or melted butter), yogurt, and milk to the dry ingredients. Mix until the dough comes together.
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Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
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Cook the Naan:
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Heat a cast-iron skillet or nonstick frying pan over medium-high heat until hot.
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Once the dough has risen, punch it down and divide into 8 equal pieces. Roll each into a ball and flatten to a ¼-inch thick disc.
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Roll each piece into an 8-inch circle, then cook on the skillet for 1-2 minutes until bubbles form. Flip and cook the other side until golden and slightly charred, about another 1-2 minutes. Repeat for all naan.
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Add the Garlic Butter:
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In a small bowl, combine melted butter, minced garlic, and a pinch of salt.
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Brush the hot naan with the garlic butter mixture and sprinkle with fresh cilantro, if desired.
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Serve:
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Serve the garlic naan warm alongside curries, stews, or as a snack with your favorite dip.
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Notes
The dough can be refrigerated for up to 24 hours after kneading. Let it rise to room temperature before cooking.Naan can also be baked at 500°F (260°C) for 4-5 minutes if you don’t have a skillet.For best results, serve immediately while the naan is warm.
