Garlic Naan

Oh, do I have a treat for you today! Garlic Naan—the soft, pillowy, slightly chewy flatbread that’s been perfectly infused with aromatic garlic, fresh herbs, and a touch of buttery goodness. Seriously, it’s the kind of bread that you just can’t stop tearing into. Whether you’re dunking it in curries, scooping up dal, or just enjoying it warm with a little extra butter, this naan is pure comfort food at its finest.

You’ll be amazed at how easy it is to make this at home. The best part? You don’t need a tandoor (that’s the traditional clay oven) to get the perfect naan; your stovetop works just fine, and the results are still incredible. Trust me, once you’ve made this garlic naan from scratch, you’ll never want to settle for store-bought again.

Why You’ll Love Garlic Naan

Let me tell you, there are few things more satisfying than breaking off a piece of soft, garlicky naan and pairing it with a rich curry. Here’s why you’re going to love this recipe:

Fresh and Flavorful: The combination of garlic, fresh cilantro, and warm naan is just out-of-this-world delicious. It’s the perfect balance of savory, aromatic, and comforting.

Easy to Make: No special equipment needed! You don’t need a tandoor to make this naan—just a skillet on the stove. It’s simple, straightforward, and super satisfying.

Customizable: Want to add a little twist? Feel free to sprinkle some chili flakes for a bit of heat, or throw in a pinch of cumin for extra flavor.

Perfect for Any Meal: Serve it alongside your favorite curry, use it to scoop up hummus, or just enjoy it with a little extra butter on the side. It’s perfect for any occasion, from a weeknight dinner to a special celebration.

Soft and Buttery: The texture is key here—soft, airy, and just a little chewy, with a crisp exterior. And the garlic butter finish? Absolutely irresistible.

Ingredients

These are the ingredients you’ll need to create the ultimate garlic naan experience:

All-Purpose Flour: The base for your naan, giving it that soft, pillowy texture. You can even try using whole wheat flour for a slightly heartier version.

Yogurt: Adds tenderness and a slight tang to the dough, which helps make the naan extra soft.

Baking Powder & Baking Soda: These work together to give your naan the perfect lift, making it light and airy.

Garlic: Minced garlic is the star here, adding that irresistible aroma and flavor to the naan. Plus, you’ll brush more garlic on top after baking to really bring out that garlic goodness.

Butter: A little butter brushed over the naan after baking gives it that golden sheen and extra richness. You can’t have naan without it!

Cilantro: Fresh cilantro adds a burst of freshness and color, making each bite even more enjoyable.

Sugar: A small amount of sugar helps activate the yeast, making the dough rise beautifully.

Active Dry Yeast: Essential for helping the dough rise and become soft and fluffy.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make the fluffiest, garlickiest naan? Here’s how:

Step 1: Make the Dough

In a large bowl, combine your flour, sugar, baking powder, baking soda, and a pinch of salt. In a separate small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it gets frothy. Add the yeast mixture to the dry ingredients, along with the yogurt and a tablespoon of melted butter. Mix everything together until you get a sticky dough.

Turn the dough out onto a lightly floured surface and knead it for about 5-6 minutes, until it becomes smooth and elastic. If it’s too sticky, add a little more flour as needed, but be careful not to add too much. You want it to be soft and slightly tacky.

Step 2: Let the Dough Rise

Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise for about 1-1.5 hours, or until it has doubled in size. This step is crucial for getting that fluffy, pillowy texture in your naan.

Step 3: Prepare the Garlic Butter

While your dough is rising, melt a few tablespoons of butter and mix in minced garlic. This will be brushed over your naan once it’s cooked, so it’s important to get the garlic buttery goodness ready!

Step 4: Roll Out the Naan

Once the dough has risen, punch it down and divide it into 6-8 equal portions (depending on how big you want your naan). Roll each portion into a ball and let them rest for a few minutes. Then, using a rolling pin, roll each ball into an oval or tear-drop shape, about 1/4 inch thick.

Step 5: Cook the Naan

Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Once it’s nice and hot, place a piece of naan into the pan. You’ll see bubbles start to form almost immediately—this is what makes the naan so light and airy!

Cook for about 2-3 minutes until the bottom is golden and has some charred spots, then flip it over and cook for another 1-2 minutes on the other side. It should be soft and golden, with those signature spots of char. Repeat with the remaining dough.

Step 6: Brush with Garlic Butter and Serve

Once the naan is cooked, brush it generously with the garlic butter mixture. Sprinkle with fresh cilantro, cut into pieces, and serve warm.

How to Serve Garlic Naan

Garlic naan is so versatile! Here are some ideas for how to serve it:

With Curry: Naan and curry are a match made in heaven. Pair your garlic naan with a rich, flavorful curry like butter chicken, palak paneer, or lamb rogan josh.

As a Side to Hummus: Serve with a bowl of creamy hummus or baba ganoush for a Mediterranean twist.

With Dips: Naan is perfect for dipping into chutneys, raita, or even a savory yogurt dip.

As a Snack: Warm naan with a little extra butter and a sprinkle of salt makes for an irresistible snack on its own!

Additional Tips

• Make Ahead: You can make the dough ahead of time and store it in the fridge for up to 24 hours. Let it come to room temperature before rolling it out.
• Storage Tips: Leftover naan can be stored in an airtight container for up to 2 days. Reheat it in a skillet or oven for that warm, soft texture.
• Topping Variations: If you want to get fancy, add a sprinkle of cheese (like mozzarella) to the naan just before you flip it in the skillet for a cheesy garlic naan.
• No Skillet? No Problem!: If you don’t have a skillet, you can also bake the naan in a hot oven at 500°F (260°C) for 3-4 minutes on a baking sheet.

FAQ Section

Q1: Can I make garlic naan without yeast?
A1: While yeast helps give naan its signature softness and texture, you can try using baking powder as a substitute for a quicker version. The result won’t be as fluffy, but it’ll still be tasty!

Q2: How can I make the naan spicier?
A2: Add some finely chopped green chilies or a sprinkle of red chili flakes to the dough or on top before serving.

Q3: Can I freeze garlic naan?
A3: Yes! After cooking, let the naan cool completely, then wrap it tightly in plastic wrap and store it in a freezer-safe bag. To reheat, warm it in a skillet or the oven.

Q4: What if I don’t have a cast-iron skillet?
A4: No worries! A regular non-stick skillet will work just fine. Just make sure it gets nice and hot before you add the naan.

Q5: Can I use whole wheat flour?
A5: Absolutely! You can swap half (or all) of the all-purpose flour for whole wheat flour for a slightly nuttier flavor and a bit more fiber.

Q6: Can I make naan without yogurt?
A6: Yes! You can substitute the yogurt with buttermilk or even a non-dairy yogurt (like almond or coconut yogurt) for a dairy-free option.

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