Hey y’all, Austin Carter here from Beyond the Bayou Blog. Today I’m sharing my go-to Garlic Naan recipe with you. This one’s close to my heart, and it all started with a cooking mishap.
A few years back, I tried making naan for the first time when some guests were visiting. Let’s just say it didn’t go as planned – the dough was too sticky, the kitchen was a mess, and we ended up ordering pizza.
But that failure sparked something in me. I was determined to master this bread. After countless tries and some smoky kitchen incidents, I finally cracked the code.
Now, this garlic naan is a family favorite, perfect with Roasted Vegetables. It’s simple, tasty, and brings people together. So grab your skillet, and let’s make some naan that’ll have everyone asking for seconds! You can also try our Naan Bread for a simpler version.
Why to Love This Recipe?
- Restaurant-Quality Flavor: Enjoy authentic taste at home without dining out.
- Simple to Make: Great for both beginners and experienced cooks.
- Customizable: Easily add your favorite herbs or spices.
- Versatile: Pair with curries, use in sandwiches, as a pizza base, or enjoy on its own.
- Homemade Freshness: Free from preservatives found in store-bought versions.1
Garlic Naan Recipe
Equipment
- Large mixing bowl
- Glass measuring cup
- Whisk
- Plastic Wrap
- Cast Iron Skillet
- Rolling Pin
- Pastry Brush
- Towel-lined bowl
Ingredients
- 1 teaspoon active dry yeast
- 2 tablespoons sugar
- 1/4 cup water at room temperature
- 4 cups all-purpose flour plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup full-fat plain yogurt
- 3/4 cup whole milk at room temperature
- Cooking oil for the bowl
- 3 tablespoons minced garlic
- 1 stick melted unsalted butter
- Kosher salt
Instructions
- Combine yeast, sugar, and water in a glass measuring cup; let sit for 10 minutes.
- Mix flour, baking soda, and baking powder in a large bowl.
- Whisk yeast mixture with yogurt and milk, then stir into dry ingredients.
- Knead dough until smooth and soft, place in an oiled bowl, cover with plastic wrap, and let rise for 2 hours.
- Turn dough onto a floured surface, knead briefly, and divide into 12 portions.
- Roll each portion into a 1/4-inch-thick oval.
- Heat cast-iron skillet over moderately high heat, press minced garlic into the dough, brush with melted butter, and cook each naan for about 1 minute until puffy.
- Flip, cover, and cook for another minute; brush with butter, sprinkle with salt, and keep warm in a towel-lined bowl.
Nutrition
Tips that Are Bliss!
- Dough Consistency: Proper kneading is crucial for texture. The dough should be soft and stretchy, not too sticky.
- Skillet Temperature: Ensure the skillet is hot but not smoking for the best texture.
- Garlic Butter: Brush generously to add that restaurant-style flavor.
- Prevent Sticking: Flour your surface, hands, and rolling pin when rolling out the dough. Alternatively, use parchment paper, but still flour your hands and rolling pin.
- Rising Dough: Let the dough rise in a warm place, away from drafts. In winter, keep it away from drafty doors; in summer, avoid air conditioner vents.
- Oven Cooking: If desired, bake the naan in the oven at 260ºC/500ºF until golden brown. Broil for a few minutes for light charring.
- Gas Burner: For a traditional charred effect, lightly hold the naan over a gas flame at the end of cooking.
- Optional Stuffing: You can stuff the naan with pesto, cheese, meat, or a meat substitute. Add the filling to a dough ball before rolling it into shape.
What to Serve with Garlic Naan?
