This garlic naan is amazing. It is soft yet chewy, and the garlic gives it fantastic flavor. Add some chopped chives or cilantro to the dough if you like. I did not have yogurt on hand, so I added a few tablespoons of water instead, just enough to make a soft, slightly sticky dough. A stand mixer does a great job of mixing the dough, since you aren’t as apt to add too much flour while kneading. The softer dough makes a softer, fabulous naan.
You can use all purpose flour, but a stronger flour with more gluten will give a chewier texture. Add 1 to 1 1/2 teaspoons of vital wheat gluten to each cup of all-purpose flour.
You might also melt some butter or ghee with some mashed and minced garlic and brush it over the finished naan.
Related:
You might also like this recipe for basic homemade naan or this yeast-free Native American fry bread.
Homemade Garlic Naan
Learn how to make this soft and chewy garlic naan. Add chopped cilantro or chives if you like.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 16 1x
- Category: Bread. Indian Food
- Cuisine: Indian
Ingredients
- 3 1/2 cups flour (16 ounces; preferably bread flour or all-purpose plus about 3 teaspoons vital wheat gluten)
- 2 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 1 teaspoon table salt
- 1 teaspoon baking powder
- 1 cup water
- 1 tablespoon vegetable oil or melted ghee
- 1/3 cup plain yogurt (or about 5 tablespoons milk or water)
- 4 to 6 cloves garlic (pressed or finely minced, about 2 to 3 tablespoons)
- 2 to 3 tablespoons chopped cilantro or chives (optional)
Instructions
- In the bowl of a stand mixer, combine the flour, yeast, sugar, salt, and baking powder. Add the water, oil, yogurt, and garlic. Add chopped cilantro, if desired.
- Mix with the dough hook for about 7 to 9 minutes, or until the dough becomes smooth and elastic. Alternatively, transfer the mixture to a lightly floured surface and knead for about 10 minutes.
- Oil (vegetable oil or ghee) a large bowl and place the dough in it, turning to oil all sides. Let the dough rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.
- Divide the dough into 8 pieces, about 3 1/2 ounces each.
- Heat a large skillet over medium-high heat. Brush lightly with oil or ghee.
- On a lightly floured surface, roll out a piece of dough into an oval shape. Place it in the hot skillet and cook for about 30 to 40 seconds; the bubbles will form in the naan. Flip it over and cook for 10 to 15 seconds on the other side, or until it has golden brown spots. Watch it carefully and turn the heat down if it is browning too quickly.
- Remove the bread to a warm platter and repeat with the remaining dough portions. If you are serving it right away, wrap in foil and keep the bread warm in a 200 F oven.
- The bread freezes beautifully.
