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This authentic artisan garlic naan brings restaurant-quality Indian bread right to your home kitchen. The combination of yogurt and garlic in the dough creates an irresistibly soft texture with a subtle tang that pairs perfectly with any curry or stew.
I first learned this recipe from my Indian neighbor during a cooking exchange, and it's become my most requested contribution to dinner parties. The first time my children helped me make it, they declared store-bought naan "boring" forever after.
Ingredients
- Warm water: Activates the yeast and starts the fermentation process that gives naan its distinctive flavor
- Sugar: Feeds the yeast and helps create that beautiful golden color when cooking
- Active dry yeast: Provides the perfect rise without making the bread too airy
- Warm milk: Adds richness and tenderness to the dough
- Greek yogurt: Creates tanginess and softens the texture of the finished bread
- Vegetable oil: Makes the dough pliable and helps achieve that signature chew
- Fresh garlic: Infuses aromatic flavor throughout every bite
- All purpose flour: Works perfectly for naan with the right balance of protein for structure
- Baking powder: Gives an extra lift for those beautiful bubbles
- Salt: Enhances all the flavors and strengthens the dough
- Butter: For topping creates that irresistible shine and richness
- Fresh herbs: Add a pop of color and freshness
Step-by-Step Instructions
- Activate the Yeast:
- Combine warm water at about 110°F with sugar and yeast in a large mixing bowl. The water should feel like warm bath water on your wrist. Let this mixture sit undisturbed for a full 10 minutes until it becomes foamy and fragrant. This ensures your yeast is alive and will give your naan proper rise.
- Mix the Dough:
- Add warm milk, yogurt, vegetable oil, and minced garlic to your activated yeast mixture. Stir until completely combined. The mixture will look curdled which is perfectly normal. Gradually add flour, baking powder, and salt, stirring with a wooden spoon until a shaggy dough forms. The dough will pull away from the sides of the bowl but still feel slightly sticky.
- Knead the Dough:
- Transfer your dough to a lightly floured surface. Dust your hands with flour and knead by pushing the dough away with your palm, folding it back toward you, and repeating for 3-5 minutes. The dough should become smooth, elastic, and bounce back when gently pressed. This develops the gluten structure for perfect texture.
- Let Dough Rise:
- Coat a clean bowl with a thin layer of oil using your fingers or paper towel. Place the dough inside and turn it once to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap. Place in a warm, draft-free area for about 1 hour. The dough should double in size and feel airy when pressed gently.
- Shape and Cook Naan:
- Punch down the risen dough gently to release air bubbles. Divide into 10 equal portions by cutting with a bench scraper or knife. Roll each piece into a ball, then flatten and stretch into an oval about 1/4 inch thick. Heat a cast iron skillet over medium-high heat until very hot. Brush one side of the naan with water, place wet-side down on the skillet, and cover with a lid. Cook for 1-2 minutes until bubbles form, then flip and cook another 1-2 minutes until golden brown spots appear.
- Garlic Butter Topping:
- While naan is still hot, brush generously with the mixture of melted butter, minced garlic, and chopped herbs. The residual heat will slightly cook the garlic, mellowing its flavor while releasing its aroma. Serve immediately for the best texture and taste.
Garlic naan has a special place in my heart because it was the first Indian bread I learned to make from scratch. My daughter now requests it for her birthday dinner each year, paired with butter chicken. The way her face lights up when she smells the garlic butter being brushed on fresh-from-the-pan naan makes the effort completely worthwhile.
Make-Ahead and Storage
Naan bread stays fresh at room temperature for about 24 hours when wrapped in a clean kitchen towel. For longer storage, cool completely then wrap individual pieces in plastic wrap and place in a freezer bag. Frozen naan lasts up to 3 months and reheats beautifully in a toaster or on a hot skillet. The dough itself can be refrigerated after the first rise for up to 3 days, allowing you to cook fresh naan whenever you want.
Delicious Variations
Traditional naan comes in many varieties beyond garlic. Try adding grated cheese and chopped jalapeños for a spicy twist. Keema naan features a stuffing of spiced ground meat. Sweet versions include butter and honey, or a light sprinkling of cinnamon sugar. The dough recipe remains the same, just customize your fillings or toppings. My personal favorite is adding caramelized onions to the dough before cooking.
Serving Suggestions
While naan traditionally accompanies Indian curries, its versatility extends far beyond. Use it as a base for personal pizzas topped with pesto and vegetables. Create breakfast wraps filled with scrambled eggs and avocado. Serve alongside Mediterranean dips like hummus or baba ganoush. Cut into triangles and toast for homemade pita chips. The slight sweetness of the bread also pairs wonderfully with grilled meats and roasted vegetables.
Frequently Asked Questions
- → Can I use a different type of flour for garlic naan?
Yes, you can experiment with whole wheat flour or a mix of flours, but all-purpose flour yields the softest texture.
- → How do I store leftover naan?
Store naan in an airtight container at room temperature for up to 2 days or freeze it for longer storage.
- → What should I serve with garlic naan?
Garlic naan pairs well with curries, soups, or as a base for wraps and sandwiches. It's also delicious on its own!
- → Can I cook garlic naan without a skillet?
If you don't have a skillet, you can use a griddle or bake naan in a hot oven; however, skillet cooking provides the best texture.
- → Is it possible to make naan without garlic?
Yes, you can skip the garlic or replace it with other flavors such as herbs, cheese, or spices for variety.