This Garlic Naan recipe is the ultimate addition to any meal! Fluffy and soft, this naan dough comes together very easily. Who knew it could be so easy to make Garlic Naans as if they were fresh from the tandoor!
- 1 cup Warm Water, 110F/43C
- 1½ tbsp (20 grams) Sugar
- 2¼ tsp (7 grams) Active Dry Yeast
- 3½ cups (475 grams) Bread Flour/All Purpose Flour
- ½ tsp Baking Powder
- 2 tsp (14 grams) Salt
- 1 Egg, large at room temperature
- ¼ cup (60 grams) Yogurt (Curd), room temperature
- 1 tbsp Oil, for rolling
- 3 tbsp Salted Butter
- 4 Garlic Cloves, finely chopped
- 1 tbsp Cilantro (Fresh Corrainder), finely chopped
- Start by activating the active dry yeast. In a bowl or a measuring jug, warm the water till it reaches 110F/43C. Add the sugar and sprinkle the yeast granules into the warm water, giving it a quick stir. The sugar and yeast granules should dissolve in the water creating a mudding appearance. Now cover with plastic wrap and place in a warm place allowing the mixture to rest for about 10 minutes by which time the yeast should develop a foamy surface.
- In the meantime, in the bowl of your stand mixer. toss in the bread flour, baking powder, and salt. Using the paddle attachment of the stand mixer, give the dry ingredients a quick whisk.
- Now add the egg, yogurt, and activated yeast. With the paddle attachment mix all the ingredients till you get a shaggy dough.
- Once you get a shaggy dough, switch to the dough hook and mix the dough on medium-low speed for about 2-3 minutes or until the dough becomes soft and smooth.
- Remove the dough from the mixing bowl and using your hands pull and tuck the dough underneath to shape it into a ball. Drizzle the mixing bowl lightly with oil or cooking spray, then place the dough ball back in the bowl and cover it with plastic wrap. Place the bowl in a warm location (I placed it in the oven with the light on without switching on the oven) and let it rise for about 1 hour or until the dough has doubled in size.
- When there are about 10 to 15 minutes left on the dough’s rise time, place a small saucepan on medium-low heat and toss in the butter. Once the butter has melted, add the finely chopped garlic and allow the garlic to infuse the butter with its flavour. This would take 2-3 minutes. Now take it off the heat and add the finely chopped cilantro and give it a quick stir. Keep it aside for now.
- By this time the dough should be ready. Turn it down on a clean work surface and cut it into 8 equal portions. Take each portion in your hand and make it into a ball by tucking the dough underneath to create a smooth surface on the top. Now place the dough ball on your work surface, and cupping it with the palm of your hand use your thumb and little finger to roll the dough ball and create a tight ball. Repeat the process till you have done this for all the wedges. Cover the dough balls with lightly oiled plastic wrap.
- Heat a 10-inch cast-iron skillet or non-stick pan over medium-high heat.
- Now drizzle a little oil on your work surface and use your fingers to spread it about. Take one dough ball and place it on the oiled surface. Use a rolling pin to roll out the dough ball either round, oval, or rectangular in shape (as per your preference) about a quarter inch thick.
- As soon as the pan/skillet is hot and you have finished rolling one naan, place it on the hot pan and cook it for about a minute, or until the top of the naan begins to get some bubbles and the bottom turns lightly golden. Now flip the naan and cook it on the second side for about another minute while gently pressing it down on the edges. The naan should have cooked by now and got an authentic charred look. Lift it off the skillet and place it on a plate.
- Generously brush the garlic butter on the hot naan.
- Repeat the process till you have finished cooking all the naans. If you find that the skillet is getting too hot during the cooking process, lower and adjust the heat.
- Lightly cover the naans with a clean napkin so that it stays warm.
- Serve warm and enjoy with your favourite side dish or just by itself!