If you’ve ever dipped a warm, buttery piece of Garlic Naan into a fragrant curry or swooned over fresh-off-the-skillet bread at your favorite Indian restaurant, you know just how unforgettable this classic flatbread can be. There’s something magical about the combination of soft, pillowy dough, golden-brown bubbles, and that irresistible punch of garlic butter. In this guide, I’ll walk you through every step to create truly mouthwatering Garlic Naan at home—no tandoor required, just your kitchen and a big appetite for flavor!
Ingredients You’ll Need
Garlic Naan comes together with a lineup of staple pantry ingredients, but each one brings something special to the table. These basics build layers of texture, flavor, and those gorgeous golden spots you crave in authentic naan.
- All-purpose flour: The backbone of your naan, lending soft chewiness and a tender bite.
- Salt: Just a touch to balance out the mild sweetness and bring all the flavors forward.
- Sugar: Helps encourage browning and gives your naan a subtle, lovely sweetness.
- Baking powder: Works with the yeast for extra lift and those signature bubbles.
- Instant yeast: Speeds up the rise, so your dough becomes fluffy in no time.
- Warm water: Activates the yeast and helps meld the dough together.
- Plain yogurt: Adds a delicate tang and makes each naan soft and supple.
- Vegetable oil: Keeps the dough moist and easy to handle, plus helps in that tender crumb.
- Melted butter: For brushing, because glossy, buttery naan is always better.
- Fresh garlic: Key to that classic aroma and sharp, garlicky kick in every bite.
- Chopped fresh cilantro (optional): A pop of color and herby flavor to finish things off beautifully.
How to Make Garlic Naan
Step 1: Mix Your Dry and Wet Ingredients
In a large mixing bowl, gather your flour, salt, sugar, baking powder, and instant yeast. Give them a quick stir so everything’s well combined and evenly distributed. Next, pour in the warm water, plain yogurt, and vegetable oil, and mix everything together until you have a sticky, shaggy dough. Don’t worry if it looks a bit rough at this stage!
Step 2: Knead to Perfection
Turn your dough out onto a surface dusted with flour. Get in there with your hands and knead for about 5–7 minutes, adding flour as needed to prevent sticking. You’re aiming for a dough that’s soft, smooth, and just a bit tacky.
Step 3: Let the Dough Rise
Place your silky dough into a lightly oiled bowl, then cover it snugly with a damp towel. Find a warm spot in your kitchen (an oven with the light on works wonders), and let the dough rise until it’s doubled in size—usually about 1 to 1.5 hours. Your patience will be rewarded with naan that practically floats off the plate.
Step 4: Portion and Shape
Once your dough is puffy and doubled, gently punch it down to release air. Divide it into six equal portions and roll each one into a ball. Working one at a time, roll each ball out on a floured surface into an oval or teardrop shape about 1/4 inch thick. Don’t worry about making them perfect—those rustic edges are all part of the charm.
Step 5: Cook in a Hot Skillet
Heat a dry skillet or cast-iron pan over medium-high until it’s nice and hot. Carefully lay a rolled-out naan onto the skillet and cook for 1–2 minutes, until bubbles begin to form. Flip it over and cook for another minute or two, using a spatula to press gently for even browning. You’ll see lovely pockets and toasty patches forming fast.
Step 6: Brush with Garlic Butter
As soon as each naan comes off the skillet, brush it generously with your melted butter and minced garlic mixture. For that finishing touch, sprinkle with fresh cilantro if you like. Repeat with remaining dough, stacking your fragrant Garlic Naan under a kitchen towel to keep them warm and pillowy.
How to Serve Garlic Naan
Garnishes
Give your naan the royal treatment with a final flourish of chopped fresh cilantro, a dusting of flaky salt, or even a pinch of sesame seeds. Extra garlic butter brushed over just before serving never goes amiss either!
Side Dishes
Garlic Naan is an essential side for scooping up rich curries, dal, and chutneys. Pair it with creamy tikka masala, smoky butter chicken, or a simple bowl of spicy lentils. It also works magic alongside soups or even as the base for makeshift pizzas.
Creative Ways to Present
For something unexpected, slice your Garlic Naan into strips and serve with hummus or baba ghanoush for fusion flair. Turn leftovers into naan wraps stuffed with grilled veggies or use them for breakfast egg sandwiches. Your creativity is the only limit!
Make Ahead and Storage
Storing Leftovers
To keep your naan fresh, wrap any leftovers in foil and store them at room temperature for up to two days. For longer storage, pop them in the fridge, but try to enjoy them fresh if you can—they’re just so much better that way!
Freezing
Garlic Naan freezes beautifully. Once completely cooled, layer parchment between each naan, then seal in a freezer bag or airtight container. They’ll keep in the freezer for up to two months, ready to save the day on busy nights.
Reheating
For soft, warm naan, wrap them in foil and reheat in a 350°F oven for about 5–8 minutes. For a crisper finish, use a toaster oven or skillet. If reheating from frozen, you can thaw at room temperature first or add a couple of extra minutes to the reheating time.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can swap in whole wheat flour for some or all of the all-purpose, but keep in mind it will make your Garlic Naan a bit denser and more rustic. For best results, try a 50-50 blend to keep things soft yet hearty.
Do I need a tandoor or can I use my regular skillet?
No fancy oven required! A heavy-bottomed or cast-iron skillet works perfectly. You’ll still get those delightful bubbles and golden patches that define authentic Garlic Naan.
How do I get extra char on my naan?
For a restaurant-style char, you can broil your naan briefly after cooking in the skillet. Place cooked naan on a baking sheet under the broiler for 1–2 minutes, watching closely to avoid burning.
Can I make the dough ahead of time?
Absolutely. After kneading, cover the bowl tightly and refrigerate overnight. The slow rise develops even more flavor. When you’re ready, let it come to room temperature before shaping and cooking your Garlic Naan.
Can I leave out the garlic or cilantro?
Of course! If you prefer plain naan or want to customize it, simply skip the garlic and cilantro in the final step. The basic naan recipe is delicious on its own, and you can always get creative with different toppings or mix-ins.
Final Thoughts
If you’ve been craving that perfect bite of Garlic Naan, now you can create it right in your own kitchen—no takeout required! I hope this recipe inspires you to give homemade naan a go and bring restaurant-worthy warmth and flavor to your table. Trust me, once you taste it fresh from the skillet, you’ll be hooked!
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Garlic Naan Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including rising)
- Yield: 6 naan
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Garlic Naan is a delicious Indian flatbread infused with garlic flavor and topped with fresh cilantro. This easy homemade naan is cooked on a stovetop, resulting in a soft, chewy bread that pairs perfectly with curries or can be enjoyed on its own.
Ingredients
Dough:
- 2 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon instant yeast
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
Garlic Butter Topping:
- 2 tablespoons melted butter
- 3 cloves garlic (finely minced)
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- In a large bowl, combine flour, salt, sugar, baking powder, and yeast. Add warm water, yogurt, and oil, and mix until a sticky dough forms.
- Knead the dough on a floured surface for about 5–7 minutes until soft and elastic.
- Place dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Once risen, divide the dough into 6 equal portions and roll each piece into a ball.
- On a floured surface, roll out each ball into an oval or teardrop shape about 1/4 inch thick.
- Heat a skillet or cast-iron pan over medium-high heat. Place one naan in the dry skillet and cook for 1–2 minutes, until bubbles form.
- Flip and cook for another 1–2 minutes, pressing down gently with a spatula for even cooking.
- In a small bowl, combine melted butter with minced garlic. Brush the hot naan with garlic butter as soon as it comes off the skillet. Sprinkle with fresh cilantro if desired.
- Repeat with remaining dough and serve warm.
Notes
- For extra char, you can broil the naan briefly after cooking in the skillet.
- Store leftovers wrapped in foil and reheat in a warm oven or toaster.
Nutrition
- Serving Size: 1 naan
- Calories: 220
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
