Make soft, fluffy garlic naan at home. This easy recipe is perfect for serving with your favorite curry.
Author:oliviarosewood
Prep Time:20 min
Cook Time:15 min
Total Time:35 min
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:Indian
Diet:Vegetarian
Ingredients
Scale
1 teaspoon active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (105-115°F)
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/4 cup plain yogurt
1 tablespoon vegetable oil, plus more for greasing
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
2 tablespoons unsalted butter, melted
Instructions
In a small bowl, combine the yeast, sugar, and warm water. Let stand for 5-10 minutes, until foamy.
In a large bowl, whisk together the flour and salt.
Add the yogurt, vegetable oil, and yeast mixture to the flour mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it into 4 equal portions. Roll each portion into a ball.
On a lightly floured surface, roll out each ball into a thin oval shape, about 1/4 inch thick.
Heat a cast-iron skillet or griddle over medium-high heat.
Cook each naan for 1-2 minutes per side, until puffed and lightly browned in spots. You may see some bubbles form.
While the naan is cooking, combine the minced garlic and chopped cilantro in a small bowl.
Once cooked, brush the warm naan with the melted butter and sprinkle with the garlic-cilantro mixture.
Notes
For extra flavor, you can add a pinch of nigella seeds to the dough.
If you don’t have yogurt, you can substitute with milk or water, but the naan may be less soft.
Ensure your skillet is hot before adding the naan for the best puff.