Description
This Homemade Garlic Naan recipe yields soft, chewy, and flavorful Indian flatbread infused with garlic butter and herbs. Made from scratch using simple ingredients like yogurt, flour, and yeast, this naan is cooked on the stovetop for a perfect golden crust and tender inside. It's an ideal side for curries, grilled meats, or enjoyed on its own with extra garlic butter.
Ingredients
Dough Ingredients
- 1/2 cup Warm Water (heated to 110°F)
- 1 packet Active Dry Yeast (or 2 1/4 teaspoons Instant Yeast)
- 2 teaspoons Sugar
- 2 cups All-Purpose Flour (294g) (plus more for adjusting)
- 3/4 teaspoon Sea Salt
- 1/2 cup Plain Greek Yogurt
- 1 tablespoon Extra Virgin Olive Oil
Cooking Ingredients
- 2 tablespoons Avocado Oil (for cooking)
Garlic Butter Topping
- 2 tablespoons Unsalted Butter
- 2 cloves Garlic (grated)
- 1 tablespoon Fresh Parsley or Cilantro (finely chopped)
Instructions
- Activate Yeast: Combine warm water (110°F), active dry yeast, and sugar in a small bowl. Let the mixture sit for 5–10 minutes until it becomes frothy and yeast is activated. If using instant yeast, skip blooming but use water heated to 130°F.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and sea salt to evenly distribute the salt throughout the flour.
- Form Dough: Add the yeast mixture, plain Greek yogurt, and extra virgin olive oil to the dry ingredients. Stir until a shaggy dough forms that begins to come together.
- Knead: Transfer the dough to a floured surface and knead vigorously for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky, similar in texture to French bread dough, which will result in a chewy naan.
- First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm spot for about 45 minutes or until it has doubled in size.
- Portion Dough: Punch down the risen dough and divide it into 8 equal portions, roughly 74 grams each. Roll each portion into a ball, cover, and let rest for 10 minutes to relax the gluten.
- Roll Out: On a floured surface, use a rolling pin to roll each ball into a thin circle or oval shape. It's best to roll out each piece just before cooking for freshness.
- Prepare Garlic Butter: Melt the unsalted butter with the grated garlic either in a microwave or in a small saucepan over low heat. Stir in finely chopped fresh parsley or cilantro for vibrant flavor.
- Cook Naan: Heat a skillet over medium heat and brush it lightly with avocado oil. Place one rolled-out naan on the skillet and cook for about 1 minute until bubbles appear and the bottom turns golden brown. Flip and cook the other side for an additional 1 minute until cooked through and browned.
- Finish with Garlic Butter: Remove the naan from the skillet and immediately brush both sides generously with the prepared garlic butter to infuse it with aroma and richness.
- Serve: Serve the garlic naan warm, optionally garnished with a sprinkle of fresh parsley or cilantro. Enjoy as a perfect accompaniment to your favorite Indian dishes or as a flavorful snack.
Notes
- If using instant yeast, adjust water temperature to 130°F and skip the yeast blooming step for faster preparation.
- Adjust flour quantity as needed to achieve a soft and elastic dough; dough should not be sticky.
- Use a hot skillet for best results for quick cooking and proper browning of the naan.
- For a richer flavor, substitute unsalted butter with ghee in the garlic butter topping.
- Leftover naan can be reheated in a skillet or wrapped in foil and warmed in the oven.
- Garlic can be adjusted based on preference for milder or stronger flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
