How to Make the Perfect Garlic Naan
Indian · Easy · 105 min · 6 servings
Garlic naan is a soft, pillowy Indian flatbread made from leavened dough, brushed generously with garlic butter and cooked with characteristic char spots on a very hot surface. It is the perfect accompaniment to any Indian curry and is far easier to make at home than most people realize.
Why this recipe works
This Garlic Naan recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 105 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 cups all purpose flour plus more for dusting
- 1 tsp instant dry yeast
- 150 ml plain yogurt
- 4 cloves garlic very finely minced
- 3 tbsp unsalted butter melted
- 1 tbsp sugar
Step by step instructions
Step 1: Make and Prove the Dough
Combine flour, yeast, sugar, salt, and yogurt in a large bowl. Gradually add warm water, a little at a time, mixing until a soft, slightly tacky dough forms. Knead on a floured surface for 8 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and rest in a warm place for 1 hour until doubled in size.
Step 2: Prepare Garlic Butter
While the dough proves, combine the melted butter with the very finely minced garlic and a pinch of salt in a small bowl. Finely chop a small handful of fresh cilantro and add it to the butter. Set this aromatic topping aside at room temperature so it remains pourable and does not solidify.
Step 3: Shape the Naan
Punch down the proved dough and divide it into 6 equal portions. On a lightly floured surface, roll each portion into a teardrop or oval shape approximately 5 millimeters thick. It does not need to be perfect. A rustic, uneven shape is completely authentic and actually desirable.
Step 4: Cook and Brush
Heat a cast iron skillet over the highest heat for 3 minutes until smoking hot. Place a naan in the dry pan and cook for 60 to 90 seconds until large bubbles form and the underside has dark char spots. Flip and cook for another 60 seconds. Remove immediately and brush generously with the garlic butter mixture. Serve at once.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- instant dry yeast → baking powder and baking soda combined for a quicker no-wait version though the texture differs
- all purpose flour → bread flour for a chewier naan with more structure and a better char
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not getting the skillet hot enough which results in pale flat naan without the essential charred bubbles
- Under-proving the dough which makes the naan dense and tough instead of soft and airy
Nutrition facts
Per serving: 290 calories, 8g protein, 44g carbs, 9g fat, 2g fiber.
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