Garlic Naan Bread
Soft, pillowy flatbread blistered in a hot skillet and brushed with garlic butter — the perfect companion to any curry.
Details
Ingredients
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup warm milk
- 1/4 cup plain yogurt
- 2 tbsp vegetable oil
- Garlic Butter:
- 3 tbsp melted butter
- 3 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Mix flour, yeast, sugar, and salt. Add milk, yogurt, and oil. Knead for 5-7 minutes until smooth and soft. Cover and let rise for 1 hour.
- 2
Divide dough into 8 balls. Roll each into an oval or teardrop shape, about 1/4-inch thick.
- 3
Heat a cast-iron skillet or heavy pan over high heat until smoking. Cook naan for 1-2 minutes per side until puffed and charred in spots.
- 4
Make garlic butter: Mix melted butter, minced garlic, and cilantro.
- 5
Brush each hot naan generously with garlic butter and serve immediately.
About This Recipe
The unmistakable aroma of freshly baked naan, fragrant with garlic and butter, evokes the vibrant culinary traditions of India and South Asia. This beloved flatbread, traditionally cooked to perfection in a scorching tandoor oven, achieves its signature airy, chewy texture and beautiful char through a precise interplay of yeast, dairy, and high heat. Our rendition, crafted ingeniously in a home skillet, cleverly replicates the tandoor's intensity, creating those coveted blisters and a tender crumb that melts in your mouth. The addition of yogurt is key, contributing a delicate tang and extraordinary softness, while a generous brush of fragrant garlic butter, infused with fresh cilantro, elevates each bite to an intoxicating experience. While plain naan is a classic, garlic naan has become a perennial favorite, its pungent notes perfectly complementing rich curries like Chicken Tikka Masala or Lamb Rogan Josh, and offering a delightful contrast to lighter lentil daals or cooling raitas. It’s also superb alongside grilled meats or simply as a comforting snack.
Tips & Tricks
- • For perfectly puffy naan, ensure your skillet (preferably cast iron) is smoking hot before adding the dough; this high heat creates the characteristic blisters and ensures a quick cook without drying out the bread.
- • Swap out plain yogurt for Greek yogurt for an even richer dough, or add a pinch of nigella seeds (kalonji) directly into the dough for an authentic, slightly oniony flavor.
- • Cooked naan can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. To reheat, sprinkle lightly with water and warm gently in a dry skillet or microwave until soft and pliable.
- • Beyond curries, serve warm garlic naan alongside a hearty bowl of Chana Masala, use it to scoop up creamy hummus or baba ghanoush, or even as a delightful base for miniature open-faced sandwiches with grilled vegetables.
Nutrition Facts
Per serving (approximate)