Garlic Naan Recipe

Learn how to make the best Garlic Naan at home from scratch! It turns out so soft, fluffy, and perfect for mopping up your favorite Indian curries or use as a wrap - Ready in one hour!

Course Dinner

Cuisine Indian

Keyword garlic naan, naan, naan flatbread, naan recipe

Prep Time 10

Cook Time 20

Resting time 40

Total Time 1 10

Servings naan

Calories 201kcal

Author Maria Doss

Ingredients

1 teaspoon rapid rise yeast
1 teaspoon sugar
½ cup luke warm water refer notes
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ cup plain yogurt at room temperature
2 tablespoons vegetable oil

Garlic butter

4 to 6 cloves garlic finely chopped
3 tablespoons butter
2 tablespoons finely chopped cilantro
1 pinch salt if using unsalted butter

Instructions

Proof yeast. Add the yeast and sugar to lukewarm water in a small cup and stir gently. Cover with plastic wrap and let it sit for about 10 minutes.
^{1 teaspoon yeast, 1 teaspoon sugar, ½ cup lukewarm water}
Combine dry ingredients. Meanwhile, in a large bowl, add the flour, salt, and baking powder. Whisk together for a few seconds.
^{2 cups flour, 1 teaspoon salt, 1 teaspoon baking powder}
Knead the dough. After 10 minutes, add the proofed yeast mixture, yogurt, and oil to the bowl. Stir with a wooden spoon until the dough comes together and is evenly moistened. Then knead for 1–2 minutes, until the dough is soft and fairly smooth. If it feels too sticky, add a little more flour as needed.
^{2 tablespoon oi, ½ cup yogurt}
👉 The dough should be soft, but not so sticky that it’s hard to knead. If it feels too sticky, add 1-2 tablespoons of flour as needed.
👉 Use room-temperature yogurt. Cold yogurt can slow down the dough’s rise. If your yogurt is cold, warm it briefly in the microwave for 8–12 seconds, stirring every 4 seconds.
Rise. Cover the dough with plastic wrap, then place a tea towel over it. Let it rise for 30 minutes.
Make garlic butter. Add the chopped garlic and butter to a small saucepan and cook over low heat, stirring frequently, until the garlic is fragrant and lightly golden. Be careful not to let it brown. Remove from heat, then stir in the cilantro and salt. Set aside.
Roll into balls. Once the dough has risen, divide it into 8 pieces. Gently roll each piece into a roughly even ball—you don’t need to make them perfectly smooth. Keep the dough covered with a kitchen towel to prevent it from drying out.
Cook. Heat a large, heavy-bottomed pan (cast iron preferred) over medium-high heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about ¼ to ⅛ inch thick). Keep the dough moving between rolling, so that it doesn't stick to the counter.
Place the dough on the hot pan (make sure it's hot to ensure good puffing) and cook until large bubbles have formed and the bottom is golden brown (about 2 to 3 minutes). Flip and cook 1-2 minutes more until that side is golden brown as well.
Brush with garlic butter. Transfer the hot naan to a pan lined with a kitchen towel. Brush with garlic butter and keep the pan covered—this helps the naan stay soft and warm until serving time! Repeat with the remaining pieces.

Notes

Type of yeast: You can use active dry yeast, instant or rapid-rise yeast.

Use lukewarm water: The foolproof method is to use a thermometer - aim for a reading between 105°F to 110°F (40°C to 43°C). An easier method is to place a few drops of water on the inside of your wrist or the back of your hand. The water should feel neither hot nor cold, and barely be warm to the touch. This method is similar to testing a baby's bottle temperature.

Nutrition