Homemade Garlic Naan
Learn how to make this soft and chewy garlic naan bread. Add chopped fresh cilantro or chives to the dough for extra flavor and color.
This homemade garlic naan is amazing. It is soft yet chewy, and the garlic gives it a boost of flavor. For a little color and extra flavor, I like to add a tablespoon or two of cilantro to the dough. I did not have yogurt on hand, so I used sour cream, just enough to make a soft, slightly sticky dough. You could also use milk or cream in the 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 slightly wetter dough makes a soft, pillowy 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.
What You’ll Like About This Dish
Soft and chewy texture. The dough cooks into pillowy naan with flavorful browned spots.
Garlic in every bite. Fresh pressed garlic is kneaded right into the dough.
Versatile dough. Serve the naan with Indian dishes or use it for wraps and flatbread pizzas.
Make-ahead friendly. The naan reheats and freezes beautifully.
Ingredient Notes
- Flour: Bread flour produces the chewiest naan, but all-purpose flour also works.
- Instant yeast: Provides lift and helps the dough rise quickly.
- Sugar: Feeds the yeast and promotes browning.
- Salt: Enhances overall flavor.
- Baking powder: Helps create a softer, puffier naan.
- Water: Hydrates the dough—adjust slightly depending on flour type.
- Vegetable oil or ghee: Adds richness to the dough and helps with browning.
- Plain yogurt: Softens the dough and adds tenderness; milk or water can be substituted.
- Garlic: Pressed or finely minced so it blends well into the dough.
- Cilantro or chives: Optional, for a fresh herbal finish.
Steps to Make Homemade Garlic Naan
- Combine the flour, yeast, sugar, salt, and baking powder in a mixer bowl.
- Add the water, oil or ghee, yogurt, and garlic. Mix to form a dough.
- Knead until smooth and elastic, using a mixer or kneading by hand.
- Let the dough rise in an oiled bowl until doubled in size.
- Divide the dough into eight equal pieces.
- Heat a skillet and brush lightly with oil or ghee.
- Roll each piece into an oval and cook until bubbly, then flip briefly.
- Keep warm in the oven if serving immediately.
Tips
- Use bread flour for the chewiest naan; add vital wheat gluten to all-purpose flour for similar results.
- Knead long enough to develop elasticity—soft, smooth dough makes the best naan.
- Let the dough rise in a warm, draft-free spot for the best lift.
- Cook naan in a hot skillet so bubbles form quickly without drying the bread out.
- Brush warm naan with melted butter or ghee for added flavor.
- Freeze baked naan in airtight bags; reheat in a skillet or warm oven.
Recipe Variations
- Garlic-herb naan. Add cilantro, chives, parsley, or a mix of fresh herbs.
- Buttery naan. Brush with melted butter or garlic butter just before serving.
- Cheese naan. Add shredded mozzarella or a sprinkle of Parmesan before folding and rolling.
- Spicy naan. Add minced chili peppers or a pinch of crushed red pepper to the dough.
- Whole wheat naan. Substitute part of the flour with whole wheat flour for a heartier version.
- Sesame naan. Sprinkle sesame seeds on top before cooking.
Serving Suggestions
- Serve alongside curries, stews, or saucy dishes.
- Pair with lentil soups, roasted vegetables, or grilled meat.
- Add toppings like hummus, tzatziki, or roasted garlic.
- Garnish with melted butter, herbs, or a squeeze of lemon.
How to Store
Refrigerate: Keep cooked naan in an airtight container for up to 3 days.
Freeze: Freeze naan in airtight bags for up to 2 months. Layer with parchment to prevent sticking.
Reheat: Warm in a dry skillet, toaster oven, or low oven until soft and warm.
Related:
You might also like this recipe for basic homemade naan or this yeast-free Native American fry bread.
Homemade Garlic Naan
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 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
