Garlic Naan Recipe
I make this garlic naan on nights when I want fresh bread but don’t have hours to spare. The yeast dough rises quickly, and the skillet does all the work. A quick brush of garlic butter at the end makes it irresistible.
Servings: 8
Ingredients
- 2 ¼ teaspoons instant yeast
- 2 teaspoons sugar
- 1 ½ teaspoons salt, plus more for sprinkling
- 2 ¾ cups bread flour, plus more for dusting
- 1 cup water, room temperature
- ¼ cup whole yogurt, plain
- 1 tablespoon olive oil, plus more for oiling bowl
- 3 cloves garlic, minced
- 4 tablespoons salted butter, melted
- ½ teaspoon garlic powder
Optional
- kosher salt, for sprinkling
- parsley, freshly chopped, for sprinkling
- chives, for sprinkling
Instructions
- In a stand mixer, combine yeast, sugar, salt, and bread flour in the bowl of stand mixer. Mix with paddle attachment until combined, about 15 seconds. Add water, yogurt, olive oil, and garlic. Mix on low until a shaggy dough forms, about 30 seconds.
- Replace the paddle with the dough hook and knead the dough on medium speed until smooth and glossy, about 8 minutes. If dough is too sticky, add 1 tablespoon flour at a time, just until dough clears the sides of the bowl. Do not add too much flour. If dough is too dry, add 1 teaspoon water at a time. Dough should still stick a bit to the bottom of the bowl.
- Transfer dough ball to well oiled bowl. Turn dough in bowl, so surfaces of dough are protected by oil. Cover with plastic wrap and place in draft free, warm spot until dough has doubled in bulk, about 1 hour. Actual time depends on room temperature.
- Turn dough onto lightly floured surface. If sticky, sprinkle lightly with flour. Form dough into a log and slice into 8 equal portions. Roll each portion into round ball. Roll or flatten each ball into a 4-inch circle, always keeping other dough balls covered while working. It helps to set them on wax or parchment paper to prevent bottoms from sticking.
- Let the 4-inch circles rest for 10 minutes, covered. Using lightly oiled rolling pin, roll each round into 6 inch circle. Keep others covered as you roll each dough round.
- 5-10 minutes before ready to cook, heat a heavy cast iron pan over medium high heat. Working one at a time, gently lift a dough circle, stretch it about 1 inch larger, and place in skillet. You can also press it into a wider circle carefully, right after you put it into the pan.
- Cook until small bubbles appear on the surface of the dough and bottom is a deep golden brown, about 1-2 minutes. Using a large flat spatula, flip the naan bread and repeat on other side.
- Transfer naan bread to a wire rack and cool for a couple of minutes. Combine melted butter with garlic powder. Right before serving, brush each naan generously while still warm.
- Lightly sprinkle with a bit of kosher salt, desired herbs, and serve immediately. Cover bread loosely in clean towel to keep warm.
Notes
- The brand of flour you use can make a difference in how much water you'll need for a slightly sticky but workable dough.
- Be sure to gently "scoop and level" with dry-measuring cups when measuring flour; do not tap or pack down flour while measuring (this will lead to bread that's tough/dry.)
- If mixing by hand, knead dough until smooth and elastic, 12-15 minutes.
- The time it takes for dough to double depends on the room temperature. It can take more time if room is cooler.
- Cook time does not include the time for dough to rest/rise.
- Cooked naan bread can be wrapped airtight and stored at moderate room temperature for 2 days. Store airtight in fridge up to 4 days, or in freezer up to 1 month.
- To reheat, wrap them tightly in foil and place in oven for 5-10 minutes at 350F, or just until heated through.
- Uncooked dough circles can be stacked between wax paper and kept airtight in fridge for up to 2 days. They can also be frozen up to 1 month; defrost in fridge and cook as instructed.
- This recipe is part of our Indian Recipes Collection.
- This garlic naan goes great alongside classic Indian dishes such as Chicken Tikka Masala or Instant Pot Chicken Curry.
Nutrition (per serving)
Serving: 1g | Calories: 245kcal | Carbohydrates: 35.6g | Protein: 6.2g | Fat: 8.6g | Saturated Fat: 4.1g | Cholesterol: 16.3mg | Sodium: 733.6mg | Fiber: 1.6g | Sugar: 1.6g