Garlic Naan
Soft, pillowy garlic naan with a robust flavor! Perfectly paired with Indian dishes or enjoyed on its own, this easy recipe yields restaurant-quality bread at home.
Equipment
- Mixing Bowl
- Rolling Pin
- Skillet or tawa
- Pastry Brush
- Measuring cups and spoons
- Kitchen towel
Ingredients
- 1 teaspoon sugar
- 1/2 cup water
- 1/4 oz active dry yeast 7g
- 2 1/4 cups all-purpose flour
- 1/2 cup Greek yogurt plain
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 3 cloves garlic finely minced
- 2 tablespoons cilantro leaves chopped
- oil for greasing the skillet
- 4 tablespoons salted butter melted
Instructions
- In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture, Greek yogurt, and vegetable oil. Mix until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes, or until smooth and elastic. Form the dough into a ball, place in a lightly greased bowl, cover with a damp cloth, and let rise for 1-2 hours until doubled.
- Punch down the dough to release air bubbles. Divide into 6-8 equal pieces. Roll each piece on a floured surface into an oval or teardrop shape about 1/4 inch thick.
- Sprinkle the minced garlic and chopped cilantro over the rolled-out dough and gently press them in with the rolling pin.
- Heat a skillet or tawa over medium-high heat and lightly grease with oil. Cook each naan for 1-2 minutes until bubbles form, flip and cook another 1-2 minutes until golden and slightly charred.
- Remove the cooked naan and immediately brush with melted butter. Serve warm and enjoy.
Notes
- Substitute half the all-purpose flour with whole wheat flour for added fiber and a healthier version.
- Use low-fat Greek yogurt to reduce calories while maintaining creaminess.
- You can prepare the dough ahead and refrigerate up to 24 hours for convenience.
- Freeze rolled naan with parchment paper between pieces; cook from frozen adding a couple minutes to cooking time.
- Store cooked naan in an airtight container up to 3 days; reheat in skillet or oven before serving.