This Garlic Naan Bread Recipe is easy and delicious. So easy, you can make it just about any night of the week to serve with your favorite curries, dals, or other recipes. Enjoy this restaurant style, soft and fluffy Garlic Naan at the comfort of your home. It might just become your new  family favorite.

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Garlic Naan Video Recipe

What is Garlic Naan

Naan is a leavened flatbread that comes from India and has spread to other parts of southeast Asia. Unlike roti, naan uses yeast to give it a small rise when baking. 

Garlic naan is slightly different from traditional varieties because it contains garlic as an extra flavor. 

Why you will love this Garlic Naan Bread Recipe 

Naan is one of the most popular parts of Indian restaurants around the world. It is also incredibly easy to make it at home with a few, simple ingredients and a very little amount of cooking time. Just about anyone can make this recipe with ease.  You will love this recipe because

• you can make soft, fluffy restaurant style garlic naan at the comfort of your home.
• no fancy equipment needed
• you can make it on your stove top on a pan irrespective of open flame, induction or electric cooktops.
• not only does this garlic naan pair well with an Indian spread, but it can be paired with dips, or used as a pizza or sandwich base.

Ingredients needed to make Garlic Naan

You don’t need much to make this great tasting recipe. For the dough you’ll need:

• All purpose flour - you could use maida instead
• Salt
• Sugar 
• Instant yeast 
• Oil - you can use any oil you prefer such as olive oil
• Warm milk - you can use soy or other unflavored varieties of non-dairy milk if you are making these vegan

For garnishing the flatbread, you’ll want these ingredients on hand:

• Butter - you can use oil if you want to keep it vegan
• Garlic - fresh chopped garlic or garlic powder
• Nigella seeds or black sesame seeds 
• Cilantro 

How to make Garlic Naan at home

Kneading the Dough

You can use either your hands to mix and knead the dough or a stand mixer. 

In a large mixer bowl or bowl, add  the flour, salt, sugar and yeast and mix well. Then add the oil and milk and knead the dough. If you are using a stand mixer, this will take about 6 minutes on low speed. If  you are kneading with hands, remove the dough from the bowl and knead for about 8 minutes until the dough becomes soft and smooth.·

Proofing the Dough

After you knead the dough, you will need to let it rise. You can either use your Instant Pot with the yogurt mode to proof the dough or proof it at room temperature, which works best on a warm day. 

We prefer to use the Instant Pot since it perfectly creates a warm environment  to allow the yeast to grow. To use the Instant Pot to allow the dough to rise, grease the pot with oil or ghee and place the greased dough in the pot. Then set the Instant Pot to Yogurt mode on normal heat for an hour. 

Once the dough has doubled in size, punch the center of the dough to remove some of the air. Remove the dough from the pot or bowl and divide into 8 equal parts. Roll each part into a small ball and roll it out evenly into an oval shape that is about 10 inches long and 6 inches wide.  The idea is to stretch the dough as you roll it.

Rolling the Dough

When the dough is rolled out, use a brush to apply butter or oil to the top of the rolled dough. Sprinkle garlic, cilantro, and sesame or onions seeds and lightly roll to press them into the dough.·

Once the flatbread ovals are ready, heat your pan over medium low heat. Once the pan is hot, place the rolled dough on the pan with the spice sprinkles facing up. Cook for  1 to 2 minutes or  until you start seeing bubbles form. Carefully flip the dough and cook again for a minute until you start seeing the bubbles again. Remove from the pan and cook the other pieces the same way.

Brush the cooked naan with butter, ghee, or oil and keep it aside. Serve with your favorite dishes as the perfect tool to get extra sauce or gravy.

Variations for this recipe

Naan’s variety comes from what you top it with or what you eat it with. The base recipe will remain the same.

If you don’t like garlic, you don’t have to add it. You can top it with cheese, ghee, oil, cilantro, or other fresh herbs like rosemary, mint and spices. There is also almost no limit to how many different main dishes you could serve the flatbread with. Anything where you can soak up the extra sauce and gravy is perfect for it and will change the flavor nicely.

Pro tips and tricks to make soft fluffy restaurant style Garlic Naan

• Don’t skip kneading the dough or your naan will not have the right texture. Use a stand mixer with a dough hook for ease.
• When you roll out the dough, make sure it stretches slightly, but also make sure you have an even thickness throughout. 
• Don’t use too much heat in the pan or you could easily burn the flat bread.

Can I make Naan ahead of time

You can make the dough a few days ahead of time. To do this, once it has proofed, punch the dough down in the center and place in a plastic bag. Place the bag into the refrigerator and store the dough for up to 3 days. When you are ready to use, allow the dough to come up to room temperature before cooking.

Freezing Naan

You can freeze the flatbread for up to about 6 months. To freeze the naan, allow it to cool completely. Once it is cool, stack the flatbread with a piece of wax paper between each piece. Place the stack in a freezer safe bag or container and squeeze out as much air as possible.

Vegan option

You can make the flatbread vegan easily. Instead of using dairy milk, use an unsweetened, non-dairy milk like almond or soy milk instead. 

Can I make this gluten-free?

You can use a gluten free, all purpose flour if you prefer. It may change the taste and texture some. You may also need to adjust the amount of liquid you use in the recipe to avoid an overly dry dough.

What can I serve with this?

Like other breads, this goes great with meals that have a lot of extra gravy or sauce that you don’t want to waste. Some of our favorite recipes to serve the flatbread with include:

• Dal Makhani
• Shahi Paneer
• Matar Paneer
• Mushroom Masala
• Dum Aloo
• Navratan Korma

How can I store them?

You can store cooled flat bread for about 5 days on the counter in an airtight container or bag. When you seal the container or bag, make sure you seal it tight and remove any extra air that you can. You can also stack the flatbread with a piece of aluminum foil and a paper towel. This will help keep them fresh and separated.

Did you make this garlic naan bread recipe? Take a photo, upload it to Instagram and tag us @Dbellyrulesdmind to show us what you made!

Garlic Naan Bread Recipe

Garlic Naan Bread Recipe

Yield: 8 naans

Prep Time: 6 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 21 minutes

This Garlic Naan Bread Recipe is easy and delicious. So easy, you can make it just about any night of the week to serve with your favorite curries, dals, or other recipes. Enjoy this restaurant style, soft and fluffy Garlic Naan at the comfort of your home. It might just become your new  family favorite.

Print

Ingredients

For the Dough

• all purpose flour or maida 2 cups
• salt ½ tsp
• sugar 2 tsp
• instant yeast 2 ¼ tsp
• oil 3 tbsp
• warm milk ¾ cup

For Garnishing

• butter for basting
• garlic 2 tbsp, finely chopped
• nigella seeds or black sesame seeds 1 tbsp
• cilantro ¼ cup, chopped

Instructions

Kneading the dough

1. You can either use a stand mixer with a dough attachment or with your hands.
2. Add flour, salt, sugar and yeast. Mix well.
3. Now add oil and milk to knead the dough. If using a stand mixer this process will take about 6 minutes on low speed. If kneading with hands knead about 8 minutes until the dough becomes soft and smooth.

Proofing the dough

1. You can either use an Instant Pot Yogurt mode to proof the dough or proof it at room temperature, if the weather is warm. I prefer to use the Instant Pot as it is the perfectly warm environment to cultivate rapid yeast growth.
2. Grease the pot and place the greased dough in the pot.
3. Cover the dough with a wet cloth to prevent the dough from drying out or forming a skin.
4. Place a lid on the pot. If using the Instant Pot, set the Instant Pot to Yogurt mode on Normal Heat for an hour.
5. When your dough is finished proofing ie: doubled in size removed the dough and punch the dough slightly to release the air.

Rolling the Dough

1. Divide the dough into 8 equal parts and roll them into balls.
2. Take a dough ball and roll it  evenly into an oval shape that it 10 inches long and 6 inches wide. The idea is to stretch the dough.
3. Using a brush apply butter on the top surface of the rolled dough.
4. Sprinkle garlic, cilantro and sesame or onions seeds and lightly roll press them.

Cooking the Naan

1. Heat a pan, once the pan is hot place the rolled dough on the pan with the sprinkles on the top.
2. Cook for a minute or two until you start seeing the bubbles.
3. Flip the side and cook again for a minute until you start seeing the bubbles again.
4. Brush the cooked naan with butter and keep it aside.
5. Repeat the procedure for the remaining dough.
6. Serve warm with a curry.

Notes

• Don’t skip kneading the dough or your naan will not have the right texture. Use a stand mixer with a dough hook for ease.
• When you roll out the dough, make sure it stretches slightly, but also make sure you have an even thickness throughout. 
• Don’t use too much heat in the pan or you could easily burn the flat bread.

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