Homemade Garlic Naan Bread (Print Version)

Soft, fluffy Indian flatbread with fresh garlic and butter, ideal alongside curries or as a snack.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon sugar
03 - 1 teaspoon instant dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup warm water
06 - 1/4 cup plain yogurt
07 - 1 tablespoon vegetable oil

→ Garlic Butter

08 - 3 tablespoons unsalted butter, melted
09 - 3 cloves garlic, finely minced
10 - 2 tablespoons fresh cilantro, chopped (optional)

# Step-by-Step Guide:

01 - In a large bowl, mix the flour, sugar, instant yeast, and salt until evenly distributed.
02 - Add warm water, plain yogurt, and vegetable oil to the dry mixture. Stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 5 minutes until smooth and elastic.
04 - Cover the dough and let it rest at room temperature for 10 minutes to relax the gluten.
05 - Combine melted butter with finely minced garlic and set aside.
06 - Divide the dough into 6 equal portions. Roll each portion into an oval about 1/4 inch thick.
07 - Preheat a skillet or cast-iron pan over medium-high heat until hot.
08 - Place one naan on the hot skillet and cook for 1 to 2 minutes until bubbles form. Flip and cook another 1 to 2 minutes until golden brown spots develop.
09 - Brush each cooked naan immediately with the garlic butter mixture and sprinkle with chopped cilantro if desired.
10 - Repeat the cooking and buttering process with remaining dough. Serve warm alongside curries or on its own.

# Top Tips:

01 -
  • It takes only half an hour from start to finish, no long rise times or fancy equipment needed.
  • The garlic butter seeps into every soft, pillowy bite and makes everything taste like it came from a tandoor oven.
  • You can make it in any skillet you already own, no special tools required.
02 -
  • If your dough feels too sticky after mixing, don't panic, just dust your hands and the counter with a little more flour as you knead.
  • The skillet must be properly hot before you start cooking, or the naan will turn out tough and dense instead of soft and blistered.
  • Brush the butter on immediately after cooking, not later, because the heat is what makes it soak in and flavor every layer.
03 -
  • Let the dough rest a full ten minutes after kneading, it relaxes the gluten and makes rolling out the naans so much easier without them shrinking back.
  • Don't skip heating the skillet until it's truly hot, that's what creates the signature charred bubbles and keeps the inside soft and fluffy.
  • Mince the garlic as fine as you can so it melts into the butter instead of sitting in chunks that might burn or taste too sharp.
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