Garlic Naan Bread Recipe
About this recipe
Garlic naan bread is a delicious Indian flatbread that's soft, buttery, and packed with garlic flavor. This recipe from The Cooking Foodie makes it easy to whip up at home, giving you that restaurant-style naan without any fuss.
With just a few simple ingredients and some hands-on time, you can create a batch of 12 pieces of this tasty bread. Perfect for pairing with your favorite curries or enjoying on its own!
Ingredient notes
- The recipe calls for 500g of all-purpose flour, which is about 4 cups.
- You can use plain yogurt as specified, or substitute with Greek yogurt if desired.
Tips from The Cooking Foodie’s video
- Let the yeast mixture sit until foamy for about 10 minutes to ensure it's active before adding it to the flour.
- Knead the dough for about 4-5 minutes until smooth to develop the gluten, which helps the naan rise and become fluffy.
- Cooking the naan in a heavy-bottomed skillet over medium heat allows for even cooking and helps achieve that charred bottom.
Good to know
- How many pieces does this recipe make?
- This recipe yields 12 pieces of garlic naan.
- How long does it take to make garlic naan?
- The total time to make garlic naan is 1 hour and 30 minutes.
- What should I do if my naan isn't rising?
- Ensure your yeast is active by letting it sit with sugar and warm water until foamy before mixing it with the flour.
No life story here — the video and the recipe are the whole point. All credit to The Cooking Foodie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a bowl, combine the yeast, sugar, and warm water. Let sit until foamy, about 10 minutes.
- 2
Meanwhile, whisk the flour and salt together in a large bowl.
- 3
Add the yeast mixture to the flour, then add warm milk, vegetable oil, and yogurt. Stir until a dough is formed.
- 4
Turn the dough out onto a lightly-floured surface and knead until smooth, about 4-5 minutes.
- 5
Transfer the dough to a large, lightly oiled bowl and cover with a damp kitchen towel or plastic wrap. Let rise for 1 hour at room temperature, until doubled in size.
- 6
Meanwhile, mince the garlic and roughly chop the coriander.
- 7
Punch down the dough and turn it out onto the counter. Shape it into a ball and divide it into 12 equal-sized pieces. Roll each piece into a ball.
- 8
Heat a large, heavy-bottomed skillet over medium heat. Roll each ball into 1/4-inch (1/2cm) thick rounds. Sprinkle some minced garlic and chopped coriander on top, lightly pressing them in.
- 9
Cook until large bubbles form on the surface, about 1-2 minutes. Flip, press gently, and cook until the bottom is charred, about 1-2 minutes more.
- 10
Brush the naan with butter, stack on a plate, and cover with a towel to keep warm as you cook the remaining pieces.
Heads up — we had to guess a little:
- Estimated amount for brushing butter.
Credit where it’s due: this recipe was transcribed from The Cooking Foodie’s original video on YouTube. Follow them there — it’s their dish.
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