Garlic Naan
Garlic naan is a delicious and approachable way to explore Indian bread at home. Garlic Naan, is a soft, fluffy flatbread brushed with butter and topped with fragrant garlic. While it may seem like something only made in restaurants, the process is simple—mixing a basic dough, letting it rest, and cooking it in a hot pan—making it a great recipe for beginners to try.
Ingredients you will need
Gather the freshest ingredients to bring this recipe to life. Each component is carefully selected to ensure the best possible flavor and texture. Here’s what you will need:
- 1 cup warm water (105-115°F)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons olive oil, plus more for brushing
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- Melted butter for brushing (optional)
Step-by-step instructions
Follow these clear and concise steps to create perfect Garlic Naan. Our detailed instructions ensure a smooth cooking experience, even for beginners.
- Activate the yeast: In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
- Prepare the dough: In a large bowl, whisk together flour and salt. Make a well in the center and add the yeast mixture, yogurt, and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare garlic-cilantro topping: In a small bowl, mix minced garlic and chopped cilantro with a tablespoon of olive oil.
- Shape the naan: Divide the dough into 8 equal pieces. Roll each piece into an oval or teardrop shape, about 1/4 inch thick.
- Cook the naan: Heat a cast-iron skillet or griddle over medium-high heat. Brush one side of the naan with the garlic-cilantro mixture and place it, topping-side down, on the hot skillet. Cook for 2-3 minutes, until bubbles form and the bottom is golden brown.
- Finish cooking: Flip the naan and cook for another 1-2 minutes, until lightly browned and cooked through. Repeat with remaining dough.
- Serve: Brush with melted butter (if desired) and serve hot.
Chef's tips for success
Our VTSU Morey Dining Hall chefs share their expert tips to elevate your cooking. Learn the secrets to perfecting this recipe and impressing your guests.
- Perfect Dough Consistency: The dough should be soft and slightly sticky. Adjust flour or water as needed during kneading.
- Hot Skillet is Key: Ensure your skillet is very hot to get those beautiful blisters and a soft, chewy texture.
- Don't Overcook: Naan cooks quickly. Overcooking will make it dry and hard.
Share your thoughts
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