The Best Easy Garlic Naan Bread
Unlock the secret to incredibly soft, chewy, and aromatic homemade garlic naan right in your own kitchen. This easy-to-follow recipe brings the authentic taste and texture of your favorite Indian flatbread to your table, elevated by a fragrant garlic-infused butter. Forget takeout; you'll be amazed at how simple it is to create this delightful accompaniment for any meal.
Prep Time
1 hour 20 minutes (includes rise time)
Cook Time
20-25 minutes
Total Time
1 hour 45 minutes
Servings
8 pieces
Keywords
Why This Recipe Delivers
- Achieves authentic Indian restaurant quality naan at home with ease.
- The combination of soft dough and aromatic garlic butter is simply irresistible.
- Surprisingly simple to make from scratch, even for novice bakers.
- Perfectly versatile to accompany a wide range of global cuisines.
- Yields a delightfully chewy yet fluffy texture with beautiful charred spots.
Ingredients
- 375 grams (3 cups) all-purpose flour
- 7 grams (1 package, 0.25 oz) active dry yeast or instant yeast
- 4 grams (1 teaspoon) sugar
- 240 milliliters (1 cup) warm water, 43°C (110°F)
- 6 grams (1 teaspoon) salt
- 60 milliliters (4 tablespoons) plain yogurt
- 30 milliliters (2 tablespoons) oil or ghee
- 45 grams (3 tablespoons) minced garlic
- 30 milliliters (2 tablespoons) melted butter
- 8-10 grams (2 tablespoons) chopped cilantro or parsley
Instructions
- Activate the Yeast. In a medium bowl, combine 7 grams (0.25 oz) active dry or instant yeast, 4 grams (1 teaspoon) sugar, and 240 milliliters (1 cup) warm water (around 43°C or 110°F). Stir gently to dissolve the sugar and yeast, then let the mixture stand undisturbed for 10 minutes. This crucial step allows the yeast to become active, indicated by a frothy, bubbly surface. If it doesn't foam, your yeast may be old or the water temperature incorrect, and you should start over with fresh ingredients.
- Prepare the Dough Base. In a large mixing bowl, combine 375 grams (3 cups) all-purpose flour, 6 grams (1 teaspoon) salt, 60 milliliters (4 tablespoons) plain yogurt, and 30 milliliters (2 tablespoons) oil or ghee. These ingredients form the foundation of your naan dough, with yogurt contributing to softness and a slight tang, and oil to elasticity and tenderness.
- Combine and Knead the Dough. Pour the activated yeast mixture into the flour mixture. Begin to incorporate the wet into the dry ingredients using a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead it for approximately 10 minutes until it becomes smooth, elastic, and no longer sticky. Proper kneading develops the gluten, which is essential for the naan's characteristic chewiness and ability to puff.
- First Rise. Place the kneaded dough into a lightly oiled bowl, turning it once to coat all surfaces. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has visibly doubled in size. This fermentation process develops flavor and creates a light, airy texture.
- Shape the Naans. Gently punch down the risen dough to release the accumulated air. Transfer it to a lightly floured surface and divide it into 8 equal portions. Roll each portion into a smooth ball, then, using a rolling pin, flatten each ball into an oval or teardrop shape, about 20 centimeters (8 inches) long and 0.5 centimeters (1/4 inch) thick. Don't worry too much about achieving perfect uniformity; the rustic shape is part of naan's charm.
- Cook the Naans. Heat a heavy-bottomed skillet, griddle, or cast-iron pan over medium-high heat until it is thoroughly hot. Lightly grease the pan if necessary, though a well-seasoned cast iron might not need it. Place one rolled naan dough onto the hot skillet. Cook for approximately 1 minute per side, or until large bubbles appear on the surface and the underside is golden brown with slightly charred spots. Flip and cook the other side until similarly golden and cooked through. Repeat with the remaining dough balls, adjusting heat as needed.
- Prepare the Garlic Butter. While the naans are cooking, or once they are all done, combine 45 grams (3 tablespoons) of finely minced garlic with 30 milliliters (2 tablespoons) of melted butter in a small bowl. The fresh garlic infuses the butter with its pungent and aromatic flavor, a signature element of garlic naan.
- Final Touches and Serve. As each naan comes off the skillet, immediately brush generously with the prepared garlic butter mixture. Sprinkle lightly with a pinch of salt if desired, and then garnish with 8-10 grams (2 tablespoons) of freshly chopped cilantro or parsley. Serve the garlic naan warm, straight from the pan, alongside your favorite curries, stews, or simply on its own as a delightful snack.
Tools You’ll Need
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Rolling pin
- Heavy-bottomed skillet or cast-iron pan
- Pastry brush
- Cutting board
- Knife
Essential Success Tips
- Ensure your yeast is fresh and the water temperature is precisely right (around 43°C/110°F) for proper activation. This is the cornerstone of light, airy naan.
- Do not skimp on kneading; dedicating the full 10 minutes is crucial for developing the gluten, which results in the desired chewy texture and structural integrity.
- Let the dough rise in a truly warm, draft-free spot. A slightly warm oven (turned off with the light on) or a sunny spot on your counter works wonders to encourage a good rise.
- Don't overcrowd the skillet; cook naans one at a time for even cooking, proper browning, and optimal puffing. Patience here pays off.
- Brush with garlic butter immediately after cooking to allow the warm bread to fully absorb all the delicious flavor and keep it moist and tender.
Professional Cooking Secrets
- For an even chewier naan with a slightly more complex flavor profile, substitute a small portion (about 50 grams or 1/2 cup) of the all-purpose flour with whole wheat flour.
- To achieve a slightly smoky flavor akin to a tandoor oven, quickly char the naan directly over an open flame on a gas stove (using tongs) for a few seconds after cooking on the skillet. Be careful not to burn it.
- To enhance the fluffiness, add a touch of baking powder (1/4 teaspoon) to the dry ingredients along with the flour and salt. This provides an extra lift, resulting in an even lighter crumb.
Notes
- Storage: Leftover naan can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month. To reheat, gently warm in a dry skillet over medium heat, in the microwave, or briefly in a toaster oven until soft.
- Variations: Experiment with different toppings! Before cooking, sprinkle nigella seeds, sesame seeds, or finely chopped green chilies on the rolled dough. You can also add finely chopped herbs to the dough itself.
- Make Ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator overnight. On cooking day, bring the dough to room temperature for 30-60 minutes before shaping and cooking.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, the recipe specifies either active dry or instant yeast. If using instant yeast, you can technically mix it directly with the dry ingredients. However, activating it in warm water with sugar first, as described, helps ensure it's alive and gives your dough a strong start.
My naan isn't puffing up like a balloon. What could have gone wrong?
Several factors can cause naan not to puff. The most common reasons include inactive yeast (check freshness and water temperature), insufficient kneading (which doesn't develop enough gluten), not enough rising time, or the skillet not being hot enough. Ensure your yeast is fresh, knead thoroughly to create an elastic dough, allow ample time for the dough to double in size, and always cook on a very hot pan.
Can I make this naan vegan?
Absolutely! To make this naan vegan, substitute the plain dairy yogurt with a dairy-free yogurt alternative (such as coconut or soy yogurt) and use oil instead of ghee in the dough. For the garlic butter topping, simply use a plant-based butter alternative or more oil infused with garlic.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 250-300, Protein: 8-10g, Fat: 8-12g, Carbs: 40-45g, Fiber: 2g.
Allergy Information
This dish contains gluten (flour) and dairy (yogurt, butter). For a gluten-free version, use a gluten-free flour blend specifically designed for yeast breads, though the texture may vary. For a dairy-free or vegan version, substitute plain yogurt with a non-dairy alternative and use oil or vegan butter.
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