Garlic naan is soft and chewy bread packed with rich flavors. With every bite, you’ll enjoy warm, fluffy bread, savory garlic, and buttery ghee.

Today we’re making the fluffiest Garlic Naan! If you have experience with baking bread, making Naan should be a simple task for you. The end result is a soft and fluffy bread with a slight chewiness, infused with the rich flavors of garlic and ghee. The garlic adds a pungent and slightly spicy flavor to the bread, while the ghee adds a rich, buttery taste and helps to keep the naan moist and tender.

Here’s a video to guide you along the process:

Few Tips:

• Although the recipe for my naan dough is already quite simple, I enjoy spicing things up by adding minced garlic and/or chopped cilantro to the dough before kneading. If you’re looking to take your naan to the next level, I highly recommend trying this out as these simple ingredients can add a delicious depth of flavor to your bread.
• One helpful tip to ensure your naan dough rises properly is to preheat your oven to 175°F, then turn it off. Once the oven is warm (make sure to allow the oven to cool down for about 10 minutes), cover your dough and place it inside to rise. This warm, draft-free environment will help to activate the yeast and allow the dough to rise to perfection.
• For perfectly cooked naan, it’s important to ensure that your skillet is hot before adding the dough. To do this, preheat your cast iron on medium heat for at least 5 minutes before adding any dough to it. This will help to create that signature crispy exterior while keeping the inside soft and fluffy.
• To ensure your naan stays warm and fresh while you bake the rest of the bread, consider wrapping it in a clean towel or aluminum foil. This will help to trap in the heat and moisture, keeping the naan soft and tender until you’re ready to serve. Additionally, if you’re making a large batch of naan, you can keep them warm in a low-temperature oven (around 200°F) until you’re ready to enjoy them.
• For best results when cooking naan, it’s important to avoid overcrowding the skillet. To ensure even cooking, it’s recommended to cook one naan at a time. Additionally, be cautious while flipping the naan to avoid burning yourself or tearing the bread, as the skillet may be quite hot.

Process:

Garlic Naan

Garlic naan is a soft and chewy bread infused with rich flavors. With every bite, you’ll experience the delicious flavor of warm, fluffy bread, savory garlic, and rich, buttery ghee.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 3 hrs

Cook Time 3 mins

Course Appetizer

Cuisine Indian

Servings 14

Ingredients

  

Yeast mixture:

• 1 cup Warm water
• 1 tbsp Active dry yeast
• 1/2 tbsp Sugar

Rest of the ingredients:

• 4 cups All purpose flour
• 2 tsp Kosher salt
• 3/4 tsp Baking soda
• 3/4 tsp Baking Powder
• 3/4 cup Plain Yogurt
• 1/4 cup Olive oil

Optional ingredients to add to your dough:

• 6-10 Garlic cloves minced
• Handful freshly chopped cilantro

Garlic Ghee topping:

• 1/2 cup High quality Ghee, melted you can use unsalted butter as well, but I recommend ghee if you can get your hands on it
• 1 tbsp Garlic powder
• 3 tbsp Freshly chopped cilantro

Instructions

 

• In a large mixing bowl, add in your yeast mixture. Cover with a damp cloth and let it rest for 10 minutes.
• After 10 minutes, combine the rest of your ingredients in the large mixing bowl. You can either use a stand mixer or knead the dough with your hands. Knead until the dough comes together and forms a smooth ball. About 10 minutes.
• If you're kneading the dough by hand; on a floured surface, knead the dough for 10-15 minutes until it's smooth and elastic. The dough should not stick to your hands or the surface.
• Place the dough in a lightly floured bowl and cover it with a damp cloth. Let it rise in a warm place for 1-2 hours until it doubles in size.
• One helpful tip to ensure your naan dough rises properly is to preheat your oven to 175°F, then turn it off. Once the oven is warm, cover your dough and place it inside to rise. This warm, draft-free environment will help to activate the yeast and allow the dough to rise to perfection.
• After your dough has doubled in size, punch down the dough and divide it into equal portions. Each one of my dough balls weighed around 78-80 grams
• Cover your dough balls and allow them to rest for 15 minutes with a damp cloth.
• Roll each portion into a ball and flatten it into a disk on a lightly floured surface. Use a rolling pin to roll out the dough into an oval shape, about 1/4 inch thick.
• Now, pick it up gently and stretch out your rolled-out naan dough. Gently pick it up and give it a slight stretch, making sure to rotate the dough as you go to ensure it remains an even thickness. It's important to note that naan dough should be quite elastic, so it should stretch easily without tearing or breaking. (watch video for reference)
• After you've rolled out and stretched your dough let them rest for 10 minutes before adding to your hot cast iron.
• Preheat a cast iron pan for 5 minutes on medium heat before adding your dough to it. Do not add any oil to your pan
• Cook your naan for about 2 minutes on each side until it's golden brown and slightly charred. Flip the naan using tongs or a spatula and cook the other side.
• Remember to not overcrowd the skillet while cooking the naan. It’s best to cook one naan at a time to ensure even cooking. Also, be careful while flipping the naan to avoid burning yourself or tearing the bread
• To maintain the warmth and freshness of your naan while you bake the remaining bread, it's a good idea to wrap it in a clean towel or aluminum foil, which will help to trap in heat and moisture, keeping the naan soft and tender until it's ready to be served. In case you're making a larger batch of naan, you can keep them warm by placing them in a low-temperature oven at around 200°F until you're ready to enjoy them.
• Remove the naan from the skillet and brush it with your Ghee mixture.
• And you're done :,)

Keyword fresh bread