Flavorful Garlic Naan Made at Home
Restaurant-Worthy ‘Homemade Garlic Naan’ Recipe: Perfect Pairing with Curry, Packed with Garlicky Aroma!
When dining at an Indian restaurant, there’s one dish that’s always a must-order: ‘Naan’! Naan is an Indian bread made from fermented flour dough, baked in a tandoor oven. Traditionally, it’s baked in India’s authentic clay oven, the tandoor, for the best flavor. However, most homes don’t have a tandoor, which can be a bit disappointing! So, today, I’m sharing a super simple and easy recipe for ‘Garlic Naan’ that you can make right at home using just a frying pan, without needing a tandoor. Freshly baked, warm, and chewy naan, enhanced with the fragrant aroma of garlic and cilantro, creates a fantastic combination when served with Indian curry. With this recipe, you can experience the authentic taste of an Indian restaurant in your own kitchen!
Basic Dough Ingredients- 1 Tsp active dry yeast
- 1 Tsp sugar
- 1/4 Cup lukewarm water (approx. 60ml)
- 1.5 Cups all-purpose flour (approx. 180g)
- 150g plain yogurt
- 1/2 Tsp salt
Cooking Instructions
Step 1
First, in 1/4 cup of lukewarm water, combine 1 Tsp of yeast and 1 Tsp of sugar. Let it sit for about 15 minutes until it becomes foamy. This step is crucial to activate the yeast and ensure it’s alive for proper fermentation.
Step 2
In a bowl, combine 1.5 cups of all-purpose flour and 1/2 Tsp of salt, and mix lightly. Then, add 150g of plain yogurt and the activated yeast mixture from step 1. Mix with a spatula or your hands until a dough forms.
Step 3
Once the dough comes together, knead it on a clean surface or in the bowl for 5-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a tiny bit of flour; if it’s too dry, add a little more yogurt or water until you achieve the right consistency.
Step 4
Lightly brush the surface of the kneaded dough with cooking oil. This prevents the dough from drying out and helps it achieve a softer texture during proofing. Place the dough back in the bowl, cover it with a damp kitchen towel or plastic wrap, and let it proof in a warm place for about 1 hour, or until it has doubled in size. This is the first fermentation.
Step 5
While the dough is proofing, prepare the fresh garlic and cilantro for your garlic naan. Finely mince the garlic and chop the cilantro. You can adjust the amount of garlic and cilantro according to your preference.
Step 6
After 1 hour, gently punch down the risen dough to release the air. Transfer the dough to a lightly floured surface and divide it into 4 equal portions. This will yield 4 delicious garlic naans.
Step 7
Using a rolling pin, flatten each portion of dough into your desired naan shape. Aim for a thickness of about 0.5 cm (approx. 1/4 inch). Avoid rolling it too thin, as it might tear. You can shape it into a traditional teardrop or an oval.
Step 8
Sprinkle the minced garlic and chopped cilantro evenly over the flattened dough. Then, gently roll over it once more with the rolling pin to press the toppings firmly into the dough. This ensures the toppings stick well during cooking and infuse their flavor into the naan.
Step 9
Brush the plain side of the naan (the side without garlic and cilantro) with water. This water acts as a binder, helping the naan stick to the pan and cook evenly without burning.
Step 10
Now, prepare your frying pan. Heat a non-stick frying pan over medium heat WITHOUT adding any oil. Place the naan, water-side down, onto the hot pan. Cook for about 1-2 minutes, or until you see the edges starting to puff up slightly.
Step 11
When you see bubbles forming on the top surface of the naan and it begins to puff up, carefully flip it over so the topping side is facing up. Cover the pan with a lid and reduce the heat to low, allowing the naan to cook through completely. For a more intense flavor and a slightly charred appearance reminiscent of tandoor-baked naan, you can carefully place the naan directly over a gas flame for a few seconds after removing it from the pan. Be very careful to avoid burning!
Step 12
Once both sides are golden brown and cooked through, remove the garlic naan from the pan. Immediately brush the top with a bit of butter while it’s still warm. The melting butter will add a wonderful richness and aroma, completing your delicious homemade garlic naan! Enjoy it hot with your favorite Indian curry.
