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Homemade garlic naan bread is a delightful addition to any meal, especially when paired with rich curries. This easy recipe results in soft, pillowy naan with a fragrant garlic flavor that complements your favorite dishes beautifully. Perfect for dipping or wrapping around your favorite fillings, this naan bread is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
This garlic naan recipe is approachable for home cooks and delivers impressive results. Here are a few reasons to give it a try:
- Easy to Make: With just a few simple ingredients, you can create restaurant-quality naan at home.
- Customizable: Adjust the garlic and herbs to suit your taste.
- Perfect Pairing: Ideal for soaking up sauces from your favorite curries and stews.
- Quick Cooking: Cooked in minutes on a hot skillet, making it a great option for busy nights.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup plain yogurt
- 1/2 cup warm water (about 110°F)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Fresh cilantro or parsley, chopped (for garnish)
- Additional olive oil or butter, for brushing
How to Make Garlic Naan Bread
- In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
- Add the yogurt, warm water, and olive oil to the dry ingredients. Stir until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Once risen, punch down the dough and divide it into 6 equal portions. Roll each portion into a ball.
- Using a rolling pin, flatten each ball into a tear-shaped or round naan about 1/4 inch thick.
- Heat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place a naan in the skillet.
- Cook for about 1-2 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Remove from the skillet and immediately brush with olive oil or melted butter. Sprinkle with minced garlic and chopped herbs.
- Repeat with the remaining dough, stacking cooked naan on a plate and covering with a towel to keep warm.
Tips for the Best Results
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To ensure your garlic naan turns out perfectly every time, consider the following tips:
- Make sure your water is warm but not too hot, as high temperatures can kill the yeast.
- Knead the dough well to develop gluten, which helps create a chewy texture.
- For extra flavor, try adding herbs or spices directly into the dough.
- Don’t overcrowd the skillet; cook one or two naan at a time for even cooking.
Easy Variations
- Cheese Naan: Add shredded cheese to the center of the rolled-out dough before sealing and cooking.
- Spicy Naan: Mix in red chili flakes or chopped jalapeños into the dough for a spicy kick.
- Herbed Naan: Incorporate fresh herbs like rosemary or thyme into the dough for added flavor.
What to Serve With It
Garlic naan pairs beautifully with a variety of dishes, including:
- Rich curries like butter chicken or paneer tikka masala
- Vegetable or meat kebabs
- Lentil soups and stews
- Spicy chutneys or dips
Storage and Reheating
Store leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, freeze the naan by wrapping it in plastic wrap and placing it in a freezer bag. To reheat, warm in a skillet or microwave until soft.
Recipe Card
Homemade Garlic Naan Bread
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Yield: 6 naan
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup plain yogurt
- 1/2 cup warm water (about 110°F)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Fresh cilantro or parsley, chopped (for garnish)
- Additional olive oil or butter, for brushing
Instructions:
- In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
- Add the yogurt, warm water, and olive oil to the dry ingredients. Stir until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Once risen, punch down the dough and divide it into 6 equal portions. Roll each portion into a ball.
- Using a rolling pin, flatten each ball into a tear-shaped or round naan about 1/4 inch thick.
- Heat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place a naan in the skillet.
- Cook for about 1-2 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
- Remove from the skillet and immediately brush with olive oil or melted butter. Sprinkle with minced garlic and chopped herbs.
- Repeat with the remaining dough, stacking cooked naan on a plate and covering with a towel to keep warm.
Notes: For extra flavor, try adding herbs or spices directly into the dough.
