Garlic Naan
This recipe yields soft, chewy naan bread infused with garlic, perfect for scooping up curries or serving as a flavorful side. The dough is easy to work with, resulting in a delicious homemade bread that rivals restaurant versions. A simple brushed garlic butter finish adds a burst of aromatic flavor.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 420 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 2.5 cupall-purpose flour
- 7 gactive dry yeast
- 1 tspgranulated sugar
- 0.5 tspsalt
- 0.5 cupplain yogurt
- 0.5 cupwarm water
- 2 tbspolive oil
garlic butter
- 3 clovegarlic, minced
- 2 tbspunsalted butter, melted
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
cast-iron skillet · pastry brush · rolling pin · measuring cups · large bowl · measuring spoons
The method
Step by step
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
Cook’s note: Ensure the water is warm (around 40-45°C) but not hot, to activate the yeast without killing it.
- 2
Add the all-purpose flour, salt, plain yogurt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
About 2 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
About 7 min
Cook’s note: If the dough is too sticky, add a little extra flour, one tablespoon at a time.
- 4
Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A warm oven (turned off) or a sunny spot on the counter works well for rising dough.
- 5
While the dough is rising, prepare the garlic butter by combining the melted unsalted butter and minced garlic in a small bowl. Set aside.
About 2 min
- 6
Once the dough has risen, gently punch it down and divide it into 8 equal portions. Roll each portion into a smooth ball.
About 3 min
- 7
On a lightly floured surface, roll each dough ball into an oval or tear-drop shape, about 6-8 inches long and 1/8 inch thick.
About 5 min
Cook’s note: Don't worry about perfect shapes; rustic naan looks great.
- 8
Preheat a cast-iron skillet or a heavy-bottomed pan over medium-high heat. You can also preheat your oven to its highest setting with a pizza stone or baking steel inside.
About 5 min
Cook’s note: For best results, the pan or oven needs to be very hot to cook the naan quickly and achieve a puffy texture.
- 9
Cook one naan at a time. Place a rolled naan into the hot skillet or onto the pizza stone/baking steel. Cook for 1-2 minutes per side, until bubbles form and the naan is golden brown with some charred spots.
About 8 min
Cook’s note: If cooking in a skillet, you can lightly brush one side with water before placing it down to create steam, which helps it puff up.
- 10
As each naan finishes cooking, immediately brush generously with the prepared garlic butter. Sprinkle with fresh cilantro, if using.
About 1 min
- 11
Stack the cooked naan on a plate and cover with a clean kitchen towel to keep them warm and soft until serving.
Per serving
Nutrition
- Calories
- 420.4kcal
- Protein
- 9.6g
- Carbs
- 61.4g
- Fat
- 14.7g
- Fibre
- 2.6g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover naan in an airtight container at room temperature.
Reheat naan in a dry skillet over medium heat for 1-2 minutes per side, or in a toaster oven until warm and soft.
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