Description
This Garlic Naan Bread recipe creates soft, fluffy, and flavorful Indian-style flatbreads infused with garlic and topped with buttery garlic and fresh herbs. Made from scratch using yeast, yogurt, and milk, these naans are cooked on a skillet to achieve a perfect golden char and bubbly texture, making them the perfect accompaniment to curries, grilled meats, or enjoyed on their own.
Ingredients
Scale
Naan Breads
- 1/4 cup warm water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons active dry yeast or instant, rapid rise
- 3/4 cup warm milk
- 3/4 cup Greek yogurt or natural plain yogurt
- 1/4 cup vegetable oil plus 2 tablespoons extra for cooking
- 2 cloves garlic minced
- 4 cups plain flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
Garlic Butter Topping
- 3 tablespoons butter melted
- 2 cloves garlic minced
- 1 teaspoon fresh cilantro or parsley, chopped
Instructions
- Activate the Yeast: Combine the warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until the mixture begins to bubble on top, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, add the warm milk, yogurt, vegetable oil, and minced garlic to the yeast mixture. Then incorporate the flour, baking powder, and salt. Mix everything together using your hands until the dough comes together.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Using floured hands, knead the dough until smooth and elastic, about 3 to 5 minutes.
- First Proof: Lightly grease the mixing bowl with a small spray of cooking oil. Transfer the dough to the bowl, cover it with plastic wrap, and let it rest at room temperature for about 1 hour or until it doubles in size.
- Shape the Naans: Once risen, divide the dough into 10 equal pieces. Roll each piece into a ball, then use a rolling pin to form each into a large oval roughly 6 inches long and 1/8 inch thick.
- Heat Skillet: Place a large cast iron skillet over medium-high heat and lightly grease it with 1/2 teaspoon of the extra vegetable oil.
- Cook the Naan: Place one piece of flattened dough onto the hot, oiled skillet. Cook until bubbles form on the top, about 1-2 minutes, brushing the top with a little oil while cooking. Flip and cook the other side for 1-2 minutes until large golden brown spots appear.
- Keep Warm: Remove the cooked naan and wrap it in a clean kitchen towel to keep warm. Repeat the cooking process with the remaining dough pieces.
- Prepare Garlic Butter Topping: Combine the melted butter with the minced garlic in a small bowl.
- Brush and Garnish: Brush each warm naan generously with the garlic butter mixture and sprinkle with freshly chopped cilantro or parsley before serving.
Notes
- Ensure the water and milk are warm—not hot—to properly activate the yeast without killing it.
- You can substitute plain flour with all-purpose flour if preferred.
- Wrap cooked naans in a clean towel to keep them soft and warm until serving.
- For a crispier naan, cook a little longer on each side but be careful not to burn.
- The garlic butter can be customized with other herbs like mint or dill depending on preference.
- Store leftover naan in an airtight container and reheat in a skillet or oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: Garlic Naan Bread, Indian bread, flatbread, skillet naan, garlic butter naan, homemade naan
