Description
Authentic Indian garlic naan delivers rich, aromatic flavors straight from traditional tandoor kitchens. Crisp edges and pillowy center make this bread an irresistible companion to your favorite curry or kebab, inviting you to savor each delectable bite.
Ingredients
Scale
Flour and Dry Ingredients:
- 4 cups plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients and Leavening Agents:
- ¼ cup warm water
- 2 teaspoons granulated sugar
- 1 ½ teaspoons active dry yeast
- ¾ cup warm milk
- ¾ cup Greek yogurt
- ¼ cup vegetable oil
- 2 tablespoons vegetable oil (for cooking)
- 2 cloves garlic, minced
Garlic Butter Topping:
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh cilantro, chopped
Instructions
- Activate the yeast by whisking warm water, sugar, and yeast in a mixing bowl. Allow the mixture to become frothy and aromatic, indicating the yeast is alive and ready, approximately 7-10 minutes.
- Create a soft, pliable dough by incorporating milk, yogurt, oil, minced garlic, flour, baking powder, and salt into the activated yeast mixture. Gently fold and blend ingredients until a cohesive, slightly sticky mass forms.
- Transfer the dough onto a lightly dusted surface and knead methodically. Use the heel of your palm to push and fold the dough, developing its elasticity and smoothness for 4-6 minutes.
- Lightly coat the mixing bowl with oil, return the dough to the vessel, and drape with a damp cloth. Position in a draft-free area and allow the dough to expand and rise until its volume doubles, approximately 60-75 minutes.
- Punch down the risen dough and segment into 10 uniform portions. Roll each piece into a smooth sphere, then systematically flatten with a rolling pin into elongated ovals approximately ⅛ inch thick.
- Heat a cast iron skillet to medium-high temperature. Lightly grease the surface and carefully place a naan oval. Watch for bubble formation and golden spots, cooking each side for 1-2 minutes until charred patches emerge.
- Immediately after cooking, brush each naan with a luxurious garlic-infused butter blend. Garnish with freshly chopped cilantro or parsley for an aromatic finishing touch. Wrap cooked naans in a clean kitchen towel to maintain warmth and softness.
Notes
- Rising time matters: Warm environments help yeast activate faster, so place the dough in a draft-free spot near a warm kitchen area for optimal proofing.
- Flour control is crucial: Use just enough flour when kneading to prevent sticky dough without making it too dry, which can result in tough naan.
- Skillet temperature determines texture: Medium-high heat creates those signature golden-brown bubbles and crispy edges without burning the bread.
- Fresh garlic makes a difference: Mince garlic finely to distribute flavor evenly and prevent burning during the brushing process.
- Serving suggestion: Keep naan wrapped in a clean towel to maintain softness and warmth, preventing them from drying out before serving.
- Storage tip: Leftover naan can be stored in an airtight container and reheated briefly in a skillet or microwave for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Dinner
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg