Impress Your Guests With Delicious Garlic Naan Made At Home

Garlic naan is prepared using yeast-activated dough combined with flour, yogurt, and oil. After letting the dough rise, it’s shaped into small rounds, topped with garlic and cilantro, and cooked on a skillet. The naan is then brushed with butter, adding a rich, flavorful touch. This flatbread is a great accompaniment to curries and gravies. You can also add a bit more garlic for extra flavor.

Garlic naan is a soft, flavorful flatbread made by preparing a yeast-activated dough with flour, yogurt, and oil. The dough is left to rise, rolled into small portions, and topped with a garlic-cilantro mixture. It’s then cooked on a skillet until golden brown with bubbles. The naan is brushed with melted butter for a rich taste and served hot. It pairs perfectly with curries or gravies. You can also enhance it with extra garlic or herbs.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp active dry yeast
• 1 tsp sugar
• ½ cup warm water
• 3 tbsp plain yogurt
• 2 tbsp oil or melted butter
• 4-5 cloves of garlic (finely chopped)
• 2 tbsp fresh cilantro (finely chopped)
• Salt to taste
• Butter for brushing

Step by Step Recipe:

• Activate the Yeast: In a small bowl, mix the yeast and sugar with warm water. Stir well and let it sit for 10-15 minutes until it becomes frothy, indicating the yeast is activated.
• Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the activated yeast mixture, yogurt, and oil/butter. Knead the ingredients together into a soft, smooth dough. If it feels sticky, add a little more flour, and if it’s too dry, add a bit of water. Knead for 5-7 minutes until the dough is elastic and soft.
• Rest the Dough: Cover the dough with a damp cloth or plastic wrap, and let it rise for 1-2 hours in a warm place until it doubles in size. This helps make the naan light and fluffy.
• Prepare Garlic and Cilantro Topping: In a small bowl, mix the finely chopped garlic and cilantro. Set this aside to top the naan just before cooking.
• Shape the Naan: Once the dough has risen, punch it down and divide it into small, equal-sized balls. Roll each ball into a smooth round shape. Using a rolling pin, flatten each dough ball into an oval or round shape, about ¼ inch thick.
• Cook the Naan: Preheat a heavy skillet or tawa (griddle) on medium-high heat. Lightly sprinkle or press the garlic and cilantro mixture onto one side of the naan. Place the naan on the hot skillet, with the garlic side facing up. Cook for about 1-2 minutes until bubbles start to appear. Flip the naan and cook for another 1-2 minutes until both sides are golden brown with dark spots.
• Final Touch: Brush the hot naan with melted butter or ghee. You can also sprinkle a bit more cilantro or add a dash of garlic powder for extra flavor.
• Serve: Serve the garlic naan hot with curries, gravies, or enjoy them on their own with a dipping sauce. For an extra garlic kick, rub a fresh garlic clove over the warm naan before serving.

Tips:

• For a smoky, tandoori-style flavor, you can cook the naan directly on a flame or broil them for a minute after cooking on the skillet.
• To make the naan fluffier, let the dough rest for at least 2 hours.
• For vegan naan, substitute yogurt with a non-dairy alternative like coconut or soy yogurt.

Enjoy your homemade garlic naan.