Description
This recipe for The Best Easy Garlic Naan Bread delivers a soft, buttery, and flavorful Indian flatbread infused with garlic. Perfect as a side for any curry, this naan bread is made with simple ingredients and cooked on a skillet for an authentic taste and texture. Ideal for family dinners or special occasions, the recipe includes tips for vegan and gluten-free adaptations.
Ingredients
Dough Ingredients
- 3 cups (375 g) all-purpose flour
- 1 package (0.25 oz) active dry yeast or instant yeast
- 1 teaspoon sugar
- 1 cup (240 ml) warm water, 110°F
- 1 teaspoon salt
- 4 tablespoons plain yogurt
- 2 tablespoons oil or ghee
Garlic Butter Topping
- 3 tablespoons minced garlic
- 2 tablespoons melted butter
- 2 tablespoons chopped cilantro or parsley
Instructions
- Activate the Yeast: In a bowl, combine the yeast, sugar, and warm water (110°F). Let it sit for 10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the plain yogurt and oil or ghee, then pour in the activated yeast mixture. Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Let the Dough Rise: Cover the dough with a clean cloth and let it rise in a warm place for 1 hour, or until it has doubled in size.
- Shape the Naans: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into an oval shape about 8 inches long.
- Cook the Naans: Heat a greased skillet over medium-high heat. Place one naan on the skillet and cook until bubbles form and the bottom is golden brown, about 1 minute. Flip and cook the other side similarly. Repeat with all dough portions.
- Apply Garlic Butter and Garnish: Mix the minced garlic with melted butter. Brush this garlic butter generously over the hot naans. Sprinkle lightly with salt and garnish with chopped cilantro or parsley before serving.
Notes
- For a vegan version, substitute yogurt with coconut milk and butter with vegan alternatives.
- For a richer flavor, use lukewarm milk instead of water when preparing the dough.
- To make gluten-free naan, replace all-purpose flour with gluten-free flour and add xanthan gum to help with texture.
- Store leftover naan in an airtight container in the refrigerator for up to 4 days, or freeze individually for up to 2 months. Reheat in a skillet or microwave, adding a bit of butter if desired.
- Serve naan with spicy Indian curries like Tikka Masala or Aloo Gobi for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
