Homemade Garlic Naan Bread (Print View)

Soft Indian naan infused with garlic and butter, perfect accompaniment or snack.

# Components:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon sugar
03 - 1 teaspoon instant dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup warm water
06 - 1/4 cup plain yogurt
07 - 1 tablespoon vegetable oil

→ Garlic Butter

08 - 3 tablespoons unsalted butter, melted
09 - 3 cloves garlic, finely minced
10 - 2 tablespoons fresh cilantro, chopped (optional)

# Directions:

01 - In a large bowl, mix the flour, sugar, instant dry yeast, and salt until evenly distributed.
02 - Add warm water, plain yogurt, and vegetable oil to the dry mixture and stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and allow it to rest at room temperature for 10 minutes.
05 - Combine melted unsalted butter with finely minced garlic and set aside.
06 - Divide the dough into 6 equal portions and roll each into an oval shape approximately 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat until hot.
08 - Place one rolled flatbread onto the skillet. Cook for 1 to 2 minutes until bubbles form, then flip and cook another 1 to 2 minutes until golden brown spots develop.
09 - Brush the hot naans immediately with the garlic butter mixture and optionally sprinkle with chopped cilantro.
10 - Repeat the cooking process with remaining dough portions and serve naans warm.

# Expert Advice:

01 -
  • It takes half an hour from start to finish, no long rising time required.
  • The garlic butter seeps into every bubble and char mark, making each bite rich and fragrant.
  • You can skip the takeout and still have restaurant quality bread at home.
  • The dough is soft and easy to work with, even if you have never made bread before.
02 -
  • Do not let the water be too hot or it will kill the yeast, aim for warm like bathwater.
  • If your first naan cooks too fast and chars before puffing, lower the heat slightly.
  • Press the dough gently with a spatula while cooking to encourage even browning and air pockets.
  • Brushing the garlic butter on while the naan is still hot makes all the difference in flavor.
03 -
  • Keep a damp towel over the rolled dough while you cook each naan so they do not dry out.
  • Use a pastry brush to apply the garlic butter evenly, getting into every crevice and bubble.
  • If you want extra garlic flavor, add a pinch of garlic powder to the dough itself.
  • Serve the naan in a cloth lined basket to trap the steam and keep them soft until the last bite.
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