Looking for a delicious and easy way to enjoy garlic naan at home? This simple recipe is cooked in a cast iron pan, resulting in perfectly charred and bubbly bread that’s full of flavor. The dough is infused with fresh garlic and cooked to perfection on the stovetop, making it a great option for those who don’t have access to a tandoor oven. Pair this garlic naan with your favorite Indian dishes or use it as a base for wraps or sandwiches. With just a few simple ingredients and a little bit of time, you can enjoy this restaurant-quality bread in the comfort of your own home.
Why You’ll Love This Garlic Naan Recipe
- Flavor: This Indian flatbread is soft and doughy with the perfect blend of garlic and butter flavor. This is the perfect accompaniment to any Indian or middle eastern dish.
- Nutrition: 7 g protein per serving
- Time: 10 minutes prep time. 15 minutes cook time. Allow for 1 hour 45 minutes rise time.
- Diet: Vegetarian
- Method: Stovetop
What Is Naan?
People love naan! It’s a leavened flatbread that’s really popular in South Asian cuisine. It’s made from wheat flour, water, yeast, and sometimes yogurt or milk. You flatten the dough into circles and cook it in a special oven called a tandoor, which makes it crispy and bubbly.
No one’s totally sure where naan came from, but it probably started in Central Asia or the Middle East and then made its way to South Asia. Maybe Persian and Turkish invaders brought it to India way back when.
Now, naan is super important in Indian cooking. You can eat it with all sorts of dishes, like spicy curries or dips and sauces. There are lots of different types of naan too, like garlic, cheese, or keema with yummy spiced meat inside.
People all over the world love naan now, and you can find it at lots of Indian restaurants. It’s really versatile and tastes amazing with so many things. Naan is a super cool bread that’s been around for a really long time and is still really important in South Asian cooking.
Ingredients
Naan Ingredients
- 3 ½ cups all purpose, divided
- 1 teaspoon salt
- 1 cup water lukewarm, 8 oz
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- ⅓ cup milk lukewarm
- 2 tablespoons plain yogurt (or Greek yogurt)
- 3 tablespoons oil
- 2 cloves garlic, minced (2 teaspoons)
Garlic Butter
- 3 tablespoons butter I used unsalted
- 3 tablespoons chopped parsley
- 2 teaspoons minced garlic
Variations
There are many variations of naan bread that are popular in South Asian cuisine. Here are some of the most common:
- Plain naan: This is the most basic and traditional type of naan, made with a simple dough of flour, water, yeast, and salt.
- Cheese naan: Cheese naan is a variation that is stuffed with grated cheese, such as mozzarella or cheddar.
- Tandoori naan: Tandoori naan is a type of naan that is cooked in a tandoor oven, which gives it a distinctive charred and bubbly texture.
- Vegan naan: Substitute a vegan yogurt and butter in this recipe to make vegan naan bread.
Instructions
Full step-by-step instructions for homemade garlic naan bread are in the recipe card below. You can print the homemade naan bread recipe or save to Pinterest for later.
Step 1: In a large bowl, combine dry ingredients: 3 ¼ cups flour and 1 teaspoon salt. Whisk. Set the bowl aside.
Step 2: In the stand mixer bowl, add lukewarm water (warm water that is not hot), sugar and yeast. Let yeast mixture sit for 5 minutes or until the yeast is bubbly and frothy.
Step 3: In the mixer bowl, pour in warm milk, yogurt, oil, garlic and the flour mixture from the bowl you set aside.
Step 4: Using a dough hook on the electric mixer, mix until combined.
Slowly add additional flour 1 tablespoon at a time. The dough will be very sticky when combined. Do not over flour. Kneed with the dough hook attachment for 2-3 mins until the dough is smooth.
Step 5: Grease a medium bowl. Place dough ball into the greased bowl.
Step 6: Cover with a kitchen towel and set aside in a warm place for a 90 minutes (1.5 hrs) dough rise. Dough ball will double in size.
Step 7: Punch the dough down carefully to release the air.
Step 8: Divide the dough into 8 parts. Oil hands before handling to prevent the dough from sticking to your hands.
Step 9: Place naan dough balls on parchment paper or a non-stick surface. Cover with a kitchen towel and let rise for 15 minutes.
Heat a cast iron skillet over medium-high heat. Brush lightly with oil. A cast-iron pan will give best results but you can use any type of skillet that can endure high heat.
Step 10: Drizzle a little oil on top of one soft dough ball. Oil the rolling pin. Using the roller (on a lightly floured surface) or hands, stretch the dough into an oval shape, about 10-inches long and 6-inches wide.
Make garlic butter by melting 3 tablespoons of butter. Add the minced garlic and cilantro. Stir to combine.
Step 11: Place the rolled naan onto the hot skillet. When the top begins to bubble (1-2 minutes), brush the top with the garlic butter. Use tongs to flip it over. Brush top with garlic butter. Cook until golden brown on both sides. Remove from heat.
Step 12: For an authentic naan, move the skillet and flip it directly onto the gas burner to cook.Cook for 15-20 seconds directly on the gas until golden brown. Remove from heat.
Brush with garlic butter again for a yummy butter garlic naan. Garnish with more parsley and course salt, if desired. Serve
Tips and Tricks
- Use minced or finely chopped fresh garlic for the best flavor. Avoid pre-packaged garlic in oil, which has a milder taste and different texture.
- Add the garlic at the right time: To prevent the garlic from burning, add it to the dough just before cooking. You can mix the garlic with melted butter or ghee and brush it onto the naan just after cooking for an extra burst of flavor.
- Use medium-high to high heat: To achieve the signature charred and bubbly texture of naan, it’s important to cook it at a high temperature. If using a stovetop or oven, preheat before cooking. Overcooking will create a tough bread. For a soft naan bread make sure to cook quickly.
- Roll out the dough evenly: To ensure that the naan cooks evenly, roll out the dough to a consistent thickness. Use a rolling pin or your hands to flatten the dough into an oval or oblong shape.
- Experiment with additional toppings: If you want to add extra flavor to your buttery garlic naan breads, try sprinkling it with herbs such as cilantro or parsley, or even cheese. You can also try using different types of garlic, such as roasted or black garlic, for a unique twist on the classic recipe.
Serving Suggestions
Naan is a versatile bread accompaniment that pairs well with a wide variety of dishes. Here are some popular foods that are often served with naan:
- Curry: Naan bread is a classic accompaniment to Indian curries, such as butter chicken, chicken tikka masala, or vegetable korma.
- Chutney and dips: Serve naan bread with a variety of chutneys and dips, such as mint chutney, tamarind chutney, or hummus.
- Grilled meats: Use naan as a wrap for grilled meats, such as chicken, lamb, or beef.
- Vegetables: Serve with a variety of vegetable dishes, such as saag paneer, aloo gobi, or baingan bharta.
- Rice: Serve alongside rice dishes, such as biryani or pilaf, to help soak up the flavors of the dish.
Storing
To store naan bread, let it cool completely on a wire rack or plate before transferring it to an airtight container or plastic bag. If you have multiple naan breads, separate them with a layer of parchment paper or wax paper to prevent them from sticking together.
Store at room temperature for up to 2-3 days. If you plan to store it for longer than 2-3 days, it’s best to freeze it to maintain freshness. To freeze naan bread, wrap it in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Store in the freezer for up to 2-3 months.
Using Leftovers
There are several ways to reheat naan bread, depending on your preference and equipment:
- Oven: Preheat the oven to 350°F (175°C). Wrap the naan bread in aluminum foil and place it on a baking sheet. Bake for 5-7 minutes, or until warm.
- Stovetop: Heat a non-stick skillet over medium heat. Brush the naan bread with a little bit of water or oil, and place it in the skillet. Cook for 1-2 minutes on each side.
- Toaster oven: Preheat the toaster oven to 350°F (175°C). Place the naan bread directly on the rack or on a baking sheet. Bake for 2-3 minutes.
- Microwave: Place the naan bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 10-15 seconds.
Regardless of which method you choose, be careful not to overheat the naan bread, as it can become dry and tough. As soon as it’s heated through, remove it from the heat. Serve hot with your favorite dishes or enjoy on its own.
More Bread Recipes
Try one of these delicious bread recipes from scratch! The homemade pizza dough is my favorite!
Common Questions
The use of plain yogurt in the dough of naan bread creates a soft and pliable texture, while cooking it over high heat gives it the distinctive shiny and bubbly surface. This finish is further enhanced by brushing the bread with ghee or butter, adding a rich and buttery flavor.
Naan and roti are both popular Indian flatbreads, but they differ in several ways. Roti is made from whole wheat flour and is unleavened, resulting in a thinner and denser texture similar to a tortilla. In contrast, naan is made with all-purpose flour and leavened with yeast, resulting in a thicker and airier bread. Additionally, naan contains yogurt and salt, giving it a moist and flavorful taste, while roti is a blank canvas that can be customized to your liking. Naan is typically cooked in a tandoor oven or fried in a pan, while roti is often cooked on a tawa or stove griddle.
Preheat the air fryer to 400°F (200°C) for a few minutes. Place the raw naan in the air fryer basket in a single layer, without overlapping. Cook the naan for 3-4 minutes on one side until it starts to puff up and turn golden brown. Both sides should brown. Remove the naan from the air fryer and brush with melted garlic butter or ghee, if desired. Repeat the process for any remaining naan.
Easy Garlic Naan Recipe
Ingredients
Naan Ingredients
- 3 ½ cups all purpose flour divided
- 1 teaspoon salt
- 1 cup water lukewarm
- 1 tablespoon sugar
- 2 teaspoon active dry yeast
- ⅓ cup milk lukewarm
- 2 tbps yogurt plain, full fat
- 3 tablespoon oil vegetable or canola
- 2 cloves garlic minced (2 tsp)
Garlic Butter Ingredients
- 3 tablespoon butter salted
- 3 tablespoon fresh parsley chopped
- 2 teaspoon garlic minced
Instructions
- In a large bowl, combine 3 ¼ cups flour and 1 teaspoon salt. Whisk. Set the bowl aside.
- In the stand mixer bowl, add water, sugar and yeast. Let sit for 5 minutes or until the yeast is bubbly and frothy.
- Pour in milk, yogurt, oil, flour mixture and garlic. Using a dough hook on the electric mixer, mix until combined.
- Slowly add additional flour 1 tablespoon at a time. The dough will be very sticky when combined. Do not over flour.
- Kneed with the dough hook attachment for 2-3 minutes until the dough is smooth.
- Grease a medium bowl. Place dough ball into the greased bowl. Cover with a kitchen towel and set aside in a warm place for a 90 minutes. Dough ball will double in size.
- Punch the dough down carefully to release the air.
- Divide the dough into 8 parts. Oil hands before handling to prevent the dough from sticking to your hands.
- Place dough balls on parchment paper or a non-stick surface. Cover with a kitchen towel and let rise for 15 minutes.
- Make garlic butter by melting 3 tablespoons of butter. Add the minced garlic and cilantro. Stir to combine.
- Heat a cast iron skillet over medium-high heat. Brush lightly with oil.
- Drizzle a little oil on top of one dough ball. Oil the rolling pin. Using the roller or hands, stretch the dough into an oval, about 10-inches long and 6-inches wide.
- Place the naan onto the hot skillet. When the top begins to bubble (1-2 minutes), brush the top with the garlic butter. Use tongs to flip it over. Brush top with garlic butter. Cook until golden brown on both sides. Remove from heat.
- For an authentic naan, move the skillet and flip it directly onto the gas burner to cook.Cook for 15-20 seconds directly on the gas until golden brown. Remove from heat.
- Brush with garlic butter again. Garnish with more parsley and course salt, if desired. Serve.
Notes
- Use fresh garlic: For the best flavor, use fresh garlic cloves that have been minced or finely chopped. Avoid using pre-packaged garlic that has been chopped and stored in oil, as this can have a milder flavor and a different texture.
- Add the garlic at the right time: To prevent the garlic from burning, add it to the dough just before cooking. You can mix the garlic with melted butter or ghee and brush it onto the naan just after cooking for an extra burst of flavor.
- Use high heat: To achieve the signature charred and bubbly texture of naan, it’s important to cook it at a high temperature. If using a stovetop or oven, preheat it to the highest setting before cooking.
- Roll out the dough evenly: To ensure that the naan cooks evenly, roll out the dough to a consistent thickness. Use a rolling pin or your hands to flatten the dough into an oval or oblong shape.
- Experiment with additional toppings: If you want to add extra flavor to your garlic naan, try sprinkling it with herbs such as cilantro or parsley, or even cheese. You can also try using different types of garlic, such as roasted or black garlic, for a unique twist on the classic recipe.
Nutrition
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Comments & Reviews
Michele Harris says
thanks
Mary says
Made this with your butter chicken recipe and it was good. I think I’ll had more garlic butter to them next time.
Ava says
No more dry naan from the grocery store!