garlic naan

Soft and Buttery Homemade Garlic Naan - just like the one from your favorite Indian restaurant! Enjoy it with your favorite curry!

Restaurant Style Garlic Naan

salt

water (lukewarm, 8 oz)

sugar

active dry yeast

milk (lukewarm)

plain yogurt

oil (I used vegetable)

garlic

nigella seeds/kalonji

butter (I used unsalted)

cilantro

In a bowl whisk together 3.25 cups all purpose flour (423 grams) with 1 teaspoon salt. Set it aside.

To the steel bowl of your stand mixer, add lukewarm water and then add the sugar and yeast. Let it bloom for 5-10 minutes.&nbsp;You will know the yeast is activated when its all bubbly and frothy on top.

Once the yeast in activated, add to it lukewarm milk, yogurt and oil.

Add the flour mixture and mix until combined.

Also add the grated garlic. Start adding the remaining 3-4 tablespoons of flour (27-36 grams). Add 1 tablespoon at a time and add more if the flour is too sticky.&nbsp;I added around 3-4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn't be very sticky.

Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is smooth. Transfer the dough to a greased bowl.

Cover the bowl with a kitchen towel and the the dough rise in a warm place for 60-90 minutes. If it cold where you live, pre-heat your oven for few minutes and then turn it off. Then place your dough inside the oven (remember the oven should be off!)

10- After around 90 minutes, the dough will be more than double in size. Punch the dough lightly to release the air.

Divide the dough into 8 equal parts (around 100-105 grams each). Dough will be sticky so oil your hands while dividing the dough. Cover the dough balls with a kitchen towel and let them rest for 10-15 minutes.

Meanwhile melt 3 tablespoons of butter, add minced garlic and chopped cilantro to it. Keep the garlic butter ready to brush on the naan.

Heat up an iron skillet on medium-high heat. I really recommend using an iron skillet to make these naan.&nbsp;

Take a dough ball and roll it into an oval shape, around 10 to 11 inches long and 6 inches wide. Apply little oil on top of the dough before you try to roll it. Also oil your roller. Do not try to roll the dough like you would roll a tortilla/roti/paratha. Simply stretch it length wise and then width wise.

Dip your finger in water and then sprinkle some nigella seeds on top. This is optional.

Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Brush the naan at this point with the prepared garlic butter.

With the help of a tong, remove the naan from skillet, flip and transfer directly to the gas. There will be a little mess as the butter will pour down - don't worry, it's okay.&nbsp;If you want you can cover your burner with aluminium foil before you begin cooking the naan.You can also skip the step of applying butter at this point and apply it directly once the naan is cooked. I like applying it twice --&gt;more garlic flavor!

Cook the garlic naan for 15-20 seconds (directly on gas) until nicely golden brown from both the sides.

Remove from heat and brush with more garlic butter. Serve these homemade garlic naan with dal makhani or butter paneer!

To cook the garlic naan in oven - pre-heat oven to 500 F degrees. Arrange rolled naan on a baking tray and then bake for 4-5 minutes or until golden brown. Remove naan from oven and apply the garlic butter. If you want, you can then place the naan in the oven under broiler to get them charred.

To Cook Garlic Naan in Oven

Quick EASY Naan Recipe- a simple step by step guide to making authentic Indian style, pillowy naan bread in a skillet with all your favorite variations- garlic naan, onion naan and seeded naan!

How to make Naan (like they do in India!) 

flour

salt,

yeast

water

¼ cup plain yogurt (or sub vegan yogurt)

tablespoon olive oil

garlic onion

In a large bowl, whisk flours, sugar, yeast and salt together. If adding whole spices, add them now.

In a medium bowl, stir ¾ cup warm ( 100F) water with olive oil and yogurt.

Pour the yogurt mixture into the flour mixture and combine with a fork, and with a floured hand, knead the dough for 1-2 minutes. The dough should feel soft, but not sticky. If sticky add a little more flour. Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl and cover with plastic wrap. Place the bowl in a warm spot in the kitchen (the warmer the spot, the faster it will rise) and let rise until it almost doubles in size 45-60 minutes.   (TIP: I&#8217;ll often place rising dough on the top of my stove with my oven set to the lowest setting.)

When dough has risen, place it on a well-floured surface, and roll into a 10 inch log, then divide the log into 10 pieces.

Roll each piece out into a ⅛-¼  inch thick  oval, about 4 by 7 inches long. They don&#8217;t have to be perfect and can be any shape, just make sure thickness is uniform and it is not more than ¼ inch thick. If adding garlic or onion, press some of the finely minced garlic into the dough on one side, just using your fingers and you can actually do this in the pan if you want. You can also roll the garlic into the dough, when it rolling out.

Heat a DRY  cast iron skillet over medium to med-high heat. Cooking one naan at a time, place it in the hot skillet, and cook until bubbles appear on the surface, and bottoms are golden ( check after a couple minutes) then flip. Cook for a few more minutes on the other side until the bubbles are deeply golden. If you have a gas stove, you could place these cooked naan, directly over the gas flame, to get them to puff up even more. Set each one aside and cover with a towel or foil to keep warm.

Cook all the naan, then brush each one with ghee, and a light sprinkling of salt, stacking.  (You can keep them stacked, wrapped in foil in a warm oven until ready to serve.)

Right before serving, sprinkle with chopped cilantro, parsley, or scallions.

I made it yesterday night, but it turned out sour. Maybe because I used buffalo curd, instead of yoghurt because it's difficult to find plain yoghurt in Sri Lanka. Anyway, I added finely chopped garlic and cumin seeds to the dough. The hint of garlic actually makes the naan really yummy! Thank you very much for the recipe.

This recipe is great!  I use 50-50 whole wheat to unbleached white flour, and add cumin, fennel caraway, anise seeds.

Awesome recipe, thanks so much! Followed the directions exactly, turned out perfectly, this is a keeper for our family!

This was easy to make and turned out so well!  Thank you, Sylvia!!

They're so EASY! I thought this would be challenging. I've not yet made bread of any kind so this was my first attempt at anything bread like. They were SO good! Thank you! I made them with your Lentil Dal with Spinach Sauce and the Balinese Fish. Amazing.

1teaspoon of yeast didn't rise my dough. Are you sure you're accurate?  I looked at other recipes and it appears they put 2 1\4 oz.  I used active dry yeast and let it sit for hours, and you didn't specify if it's the same amount as instant.  I got runny dough that didn't rise.  No naan  for my butter chicken. :(

This recipe for naan was fast and easy. Love the tip about putting in the gas burner to puff up- brilliant!

I’ve made this multiple times with much success! My Pakistani born and bred parents were so Impressed... I have a flat cast iron (tawa) that is great for this.. and I actually wet the bottom of the naan when I lay it on the pan and then after it bubbles, I flip the whole pan over— and the naan sticks and gets heated directly on the flame/and puffs up- so fun!!

Can’t thank you enough for the recipe! Made several times already, just love it! Using active dry yeast every time with success. Thanks again! Love your blog and your recipes very much.

https://content.jwplatform.com/videos/lNZkmZW8.mp4

A video on how to make Naan! A simple video guide to making the best, authentic naan bread recipe in a skillet, with all your favorite toppings – garlic naan, onion naan and seeded naan!

 Naan Recipe Video

This Garlic Naan Bread Recipe is easy and delicious. So easy, you can make it just about any night of the week to serve with your favorite curries, dals, or other recipes. Enjoy this restaurant style, soft and fluffy Garlic Naan at the comfort of your home. It might just become your new  family favorite.

Garlic Naan Bread Recipe

all purpose flour

sugar 2 teaspoon

instant yeast 2 ¼ teaspoon

warm milk ¾ cup

butter

garlic 2 tablespoon, finely chopped

nigella seeds

cilantro ¼ cup, chopped

You can either use a stand mixer with...

You can either use a stand mixer with a dough attachment or with your hands.

Add flour, salt, sugar and yeast. Mix well.

Now add oil and milk to knead the...

Now add oil and milk to knead the dough. If using a stand mixer this process will take about 6 minutes on low speed. If kneading with hands knead about 8 minutes until the dough becomes soft and smooth.

You can either use an Instant Pot Yogurt...

You can either use an Instant Pot Yogurt mode to proof the dough or proof it at room temperature, if the weather is warm. I prefer to use the Instant Pot as it is the perfectly warm environment to cultivate rapid yeast growth.

Grease the pot and place the greased dough...

Grease the pot and place the greased dough in the pot.

Cover the dough with a wet cloth to...

Cover the dough with a wet cloth to prevent the dough from drying out or forming a skin.

Place a lid on the pot. If using...

Place a lid on the pot. If using the Instant Pot, set the Instant Pot to Yogurt mode on Normal Heat for an hour.

When your dough is finished proofing ie: doubled...

When your dough is finished proofing ie: doubled in size removed the dough and punch the dough slightly to release the air.

Divide the dough into 8 equal parts and...

Divide the dough into 8 equal parts and roll them into balls.

Take a dough ball and roll it  evenly...

Take a dough ball and roll it  evenly into an oval shape that it 10 inches long and 6 inches wide. The idea is to stretch the dough.

Using a brush apply butter on the top...

Using a brush apply butter on the top surface of the rolled dough.

Sprinkle garlic, cilantro and sesame or onions seeds...

Sprinkle garlic, cilantro and sesame or onions seeds and lightly roll press them.

Heat a pan, once the pan is hot...

Heat a pan, once the pan is hot place the rolled dough on the pan with the sprinkles on the top.

Cook for a minute or two until you...

Cook for a minute or two until you start seeing the bubbles.

Flip the side and cook again for a...

Flip the side and cook again for a minute until you start seeing the bubbles again.

Brush the cooked naan with butter and keep...

Brush the cooked naan with butter and keep it aside.

Repeat the procedure for the remaining dough.

Serve warm with a curry.

https://mediavine-res.cloudinary.com/video/upload/ekxgniydsyxmch7nhjlu.mp4

Soft, puffy and airy Garlic Naan topped with minced garlic and melted butter. Make this skillet naan bread on stove top. The recipe is so easy, hassle-free and delicious!

Garlic Naan

(2 1/4 teaspoons) active dry yeast

all-purpose flour

Greek yogurt, plain

vegetable oil

garlic, finely minced

cilantro leaves

salted butter, melted

In a small bowl, add the sugar, warm...

In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.

Transfer the all-purpose flour to a flat surface...

Transfer the all-purpose flour to a flat surface and make a well in the middle. Add the yeast mixture, yogurt, oil and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size, about 1 hour.

Divide the dough into 8 equal portions. Roll...

Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin. Sprinkle and press some minced garlic and chopped cilantro leaves on the top surface of the dough.

Heat up a cast-iron skillet over high heat...

Heat up a cast-iron skillet over high heat and lightly grease the surface with some oil. Place the dough (with the garlic and cilantro side up) on the skillet. When the naan dough puffs up, bubbles and burnt spots appear , flip it over and cook the other side. Repeat the same until all dough are done.

Brush the naan with some melted butter and...

Brush the naan with some melted butter and serve warm.

This garlic butter naan recipe is perfect for making homemade flatbread at home without a tandoor. By using a cast iron skillet, you can mimic the high even heat of a tandoor and get beautiful bubbles and delicious char on your naan. Pressing fresh garlic and cilantro into the naan, then brushing it with melted ghee is one of my favorite ways to enjoy naan.

Cast Iron Garlic Naan

milk

tsp sugar

instant yeast

all purpose flour (+ ¼ cup for dusting/kneading)

whole milk yogurt

tsp kosher salt

tsp ghee (melted)

tbsp ghee (melted)

garlic (roughly chopped)

tbsp chopped cilantro

In a microwave safe container or on the stovetop, warm the ⅔ cup milk until it’s about 110F (about 45 seconds, use a thermometer to check). In a medium bowl or large measuring cup: add ½ cup of warmed milk, yogurt and 2 tsp oil. Whisk to combine.

In a large bowl add: 2 cups flour, 1 tsp sugar, instant yeast, ½ tsp kosher salt and mix to combine all the ingredients.

Pour half of the milk mixture into the dry bowl ingredients and using a silicone spatula, stirring to combine with the flour. Continue stirring while slowly adding the rest of the milk mixture. Dough should be sticky, if it is too dry add a little bit more of the warmed milk you had leftover.

Lightly dust the countertop with flour and oil your hands with a little bit of olive oil. Begin kneading the dough for it to come together. Continue to knead for 5 minutes, dough should be sticky. If it is overly sticky, add a little more flour, but you want it to remain tacky to the finger. Cover and allow to rise for  2 hours in a warm place.

After 2 hours remove cover and punch down on the dough to deflate.Rub a little olive oil on your hands and divide the dough into 8 pieces and roll each one into a ball.

Sprinkle a little flour on your countertop and on your rolling pin. Place a ball of dough down and roll it into a thin oval. Sprinkle some of the garlic and chopped cilantro over the top and roll the pin once more over the top to press it into the dough. Repeat with remaining dough balls.

Heat a cast iron skillet over medium high heat for 2 minutes. Once it’s very hot, place the naan on the skillet and allow it to cook for 1 minute, it should bubble. Flip it over and cook another 1 minute.

Remove from skillet and immediately brush with melted ghee, then place on a cooling rack. Repeat with remaining naan.

https://content.jwplatform.com/videos/CVomBUQA.mp4

It’s easy to make puffy, chewy Garlic Butter Naan at home in your cast iron skillet! A hot cast iron helps you mimic the even heat of a tandoor, getting beautiful bubbles and delicious char as the naan bakes. Load your naan with fresh garlic and cilantro and finish with melted ghee for an irresistibly warm and fluffy bite that pairs with curries, stew, and more.

A deliciously fluffy naan infused with cottage cheese and garlic, perfect for pairing with curries or dips.

Cottage Cheese Garlic Naan

all-purpose flour (For the naan base.)

cottage cheese (Preferably plain.)

garlic powder garlic

baking powder (For rising.)

(Adjust

Water (To form the dough.)

Butter

Fresh parsley or cilantro (For garnish.)

In a mixing bowl, combine the all-purpose flour, baking powder, garlic powder, and salt. Mix well before adding the cottage cheese.

Gradually add water as needed and knead the mixture until a soft, pliable dough forms.

Cover it with a kitchen towel and let it rest for about 15-20 minutes.

Preparation of Dough

Once rested, take the dough and divide it into equal-sized balls (about the size of a golf ball).

Lightly flour your working surface and roll each ball into a flat, oval shape, roughly 1/4 inch thick.

Shaping the Naan

Heat a skillet or tava (frying pan) over medium-high heat.

Place the rolled naan on the hot skillet. Cook until bubbles form on the surface, then flip it over and cook for another minute or so until it gets brown spots.

Cooking the Naan

Remove from the heat and brush it with melted butter or ghee.

Optionally, sprinkle with chopped parsley or cilantro for an aromatic finish.

Serve warm with your favorite curry or dip!

Finishing Touches

Without owning a massive Tandoor oven it’s always been pretty hard to recreate curry house naans at home – until now!

Bread Flour

Fine Sea Salt

Full Fat Milk

Full Fat Yoghurt

Golden Caster Sugar

Unsalted Butter

Tbsp Light Soy Sauce

Tbsp Chopped Flat Leaf Parsley

Garlic

For the garlic butter Step 1

Melt the butter in a saucepan and use a spoon to carefully remove the milk solids (the white stuff that comes to the top as the butter melts). Continue to heat until the butter goes deep yellow (almost brown, but not quite!).

For the garlic butter Step 2

Remove the pan from the heat and add the soy (it’ll spit and bubble so be careful!) before pouring the butter into a heat proof bowl. Allow to cool for a few minutes before grating in the garlic and lobbing in the chopped parsley. This butter will keep in the fridge for 6 weeks but you’ll want some of it at room temperature for finishing the naans.

For the dough Step 1

To make the dough, pop the flour and salt in a mixer with a dough hook attachment. Heat the milk in the microwave to around 50 degrees celcius (120 fahrenheit) add the yoghurt and sugar and beat with a fork. Check the temp is below 30 degrees now (85 fahrenheit) before adding the yeast and beating again.

For the dough Step 2

Add the milk mix to the flour and knead for 4-5 minutes. Leave to rest for 10 minutes before mixing for a final minute to bring back together.

For the dough Step 3

Transfer the dough to a lightly oiled container, cover, and leave to ferment at room temperature for between 16 and 24 hours.

Building your naan Step 1

When the time is up, divide the dough into 160g pieces and shape into balls. Pop the balls on a floured tray, cover with cling film or a cloth and leave to relax at room temperature for between 2 to 3 hours.

Building your naan Step 2

To bake the naans, open the relaxed dough balls into the classic naan shape with your hands before popping onto a floured Roccbox peel and spritzing the top of the naan with water.

Baking your naan Step 1

Roccbox needs to be fully saturated with heat with the flame turned down to its lowest setting. Bake the naan in the front third of Roccbox rotating as required. Complete bake time will be around 3 1/2 minutes.

Baking your naan Step 2

As soon as the naan comes out the oven brush it liberally with the garlic butter and leave to rest for a few minutes before tearing it up and getting stuck in!

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Top 7 garlic naan recipes from across the web

The most viewed garlic naan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed garlic naan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine