Description
This homemade garlic naan recipe yields soft, fluffy Indian flatbreads infused with fragrant garlic and fresh cilantro. Made with simple ingredients like all-purpose flour, yogurt, and yeast, this naan is cooked on a hot skillet for an authentic texture and flavor. Brushed with melted butter and topped with garlic and cilantro, it is perfect to serve warm alongside curries, dals, or as a delicious bread appetizer.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
Topping Ingredients
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, sugar, active dry yeast, baking powder, and baking soda.
- Mix Dry Ingredients: Mix the dry ingredients thoroughly with your hands or a spoon to ensure even distribution.
- Prepare Wet Ingredients: In a separate small bowl, pour the warm water and add the plain yogurt, stirring to combine.
- Add Oil: Add the vegetable oil to the water-yogurt mixture and mix well.
- Form Dough: Gradually pour the wet ingredients into the dry mixture, stirring continuously with a spoon or your hands until a dough begins to form.
- Knead Dough: Once the dough starts coming together, knead it on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
- Adjust Dough Consistency: If the dough feels too sticky, sprinkle a little flour on your hands or the surface as needed while kneading.
- Proof Dough: Place the kneaded dough into a clean, lightly oiled bowl, covering it with a damp cloth or plastic wrap.
- Let Dough Rise: Allow the dough to rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Melt Butter: While the dough is rising, melt the butter and set it aside for later use.
- Deflate Dough: Once the dough has risen, punch it down gently to release any air bubbles.
- Divide Dough: Divide the dough into small portions, approximately 6-8 equal pieces.
- Shape Naan: Roll each portion into a ball and then flatten it into a round shape using your hands or a rolling pin, aiming for about 1/4-inch thickness.
- Prevent Sticking: If the dough sticks to the surface, dust it lightly with flour while rolling.
- Preheat Skillet: Heat a skillet or griddle over medium-high heat until it is very hot.
- Cook Naan Side 1: Place one naan onto the skillet and cook for about 2-3 minutes until bubbles start to form on the surface.
- Cook Naan Side 2: Flip the naan over and cook for another 1-2 minutes until golden brown spots appear.
- Butter and Garnish: Remove the cooked naan from the skillet and brush it immediately with the melted butter. Then sprinkle the minced garlic and chopped cilantro on top while it is still warm.
- Repeat Cooking: Repeat the process with the remaining dough portions.
- Serve: Serve the garlic naan warm as a side dish or with your favorite curry.
Notes
- Ensure the water is warm but not hot to activate the yeast properly.
- You can substitute plain yogurt with Greek yogurt for a thicker texture.
- Use a non-stick skillet or cast iron griddle for best results in cooking naan.
- For extra flavor, brush more garlic butter on the naan just before serving.
- If you want a smokier flavor, you can cook naan on an open flame carefully after skillet cooking.
- Allow the dough sufficient rising time to develop a light and airy naan texture.
