Description
This Garlic Naan Bread recipe yields soft, fluffy, and flavorful Indian-style flatbreads infused with garlic and topped with a delicious garlic butter and fresh herbs. Perfect to serve alongside curries, stews, or as a tasty snack on its own, this naan is made with simple ingredients and cooked on a stovetop skillet for an authentic, quick homemade touch.
Ingredients
Scale
Dough Ingredients
- ¼ cup warm water
- 2 tsp granulated sugar
- 1 ½ tsp active dry yeast (or instant)
- ¾ cup warm milk
- ¾ cup Greek or plain yogurt
- ¼ cup vegetable oil (plus 2 tbsp extra for cooking)
- 2 cloves garlic, minced
- 4 cups plain flour (plus extra for dusting)
- 1 tsp baking powder
- 1 tsp salt
Garlic Butter Topping
- 3 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp fresh cilantro or parsley, chopped
Instructions
- Activate Yeast: Combine warm water, granulated sugar, and yeast in a bowl. Let it sit for 5-10 minutes until the mixture becomes bubbly, indicating that the yeast is active and ready.
- Make Dough: Add warm milk, yogurt, ¼ cup vegetable oil, 2 minced garlic cloves, flour, baking powder, and salt to the yeast mixture. Mix thoroughly until all ingredients come together to form a dough.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 3-5 minutes until the dough becomes smooth and elastic.
- First Rise: Lightly grease a mixing bowl with oil, place the kneaded dough inside, and cover with plastic wrap. Allow it to rise at room temperature for about 1 hour or until the dough doubles in size.
- Shape Naan: Punch down the risen dough and divide it into 10 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each ball into a 6-inch oval, about â…›-inch thick.
- Preheat Skillet: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat and grease lightly with ½ teaspoon of vegetable oil.
- Cook Naan First Side: Place one naan on the hot skillet. Cook for 1-2 minutes until bubbles begin to form on the surface. Brush the top with a little oil as it cooks to keep it moist.
- Cook Naan Second Side: Flip the naan and cook for another 1-2 minutes or until golden spots appear on the bottom side.
- Keep Warm: Remove the cooked naan from the skillet and wrap it in a clean kitchen towel to keep warm and soft. Repeat the cooking process with the remaining dough pieces, keeping all cooked naan wrapped.
- Prepare Garlic Butter: Combine melted butter with minced garlic. Brush each hot naan with the garlic butter mixture and sprinkle with freshly chopped cilantro or parsley before serving.
Notes
- Ensure the water and milk are warm, not hot, to properly activate the yeast without killing it.
- Kneading the dough well is crucial for soft and fluffy naan texture.
- Covering the naan with a towel after cooking keeps it moist and soft.
- Use a cast iron skillet or heavy pan for best heat retention and even cooking.
- If desired, you can add a pinch of nigella seeds or sesame seeds to the dough for extra flavor.
- Serve naan warm for the best taste and texture.
