Naan is an Indian leavened-flatbread that is traditionally cooked in a tandoor oven. But you can make this Easy Garlic Naan at home that is just like the naan you get at your favorite restaurant!
I had a craving for Naan. You know, that flatbread that is brushed with butter and sprinkled with herbs, piled high in a basket at Middle Eastern restaurants.
I could just eat the fresh Naan from the basket and skip the main course. But I do usually end up ordering a meal and never regret it. Because then I get to scoop up the chicken or lamb or veges and all the sauce with the Naan and eat it all together!
No Tandoor? No problem!
Naan is normally cooked in a Tandoor oven, a clay oven insulated with concrete or mud. But the great thing is that you don’t HAVE to have one to make this Naan. The dough comes together super quick. Then it needs to rise. Just cover and let the yeast do it’s thing while you prepare your other dishes, then roll out the individual naan breads and cook in a hot skillet! I prefer cast iron because it gets good and hot and heats evenly.
The bread will puff up as it cooks. But it only takes about a minute and a half to two minutes on each side. Let it puff! That’s how you get the signature dark spots on your bread!
Don’t be intimidated by yeast!
I hear it all the time. People say “I can’t make bread!” or “I don’t know how to work with yeast!”.
Well, have no fear! Naan is a great place to start! This is such a simple recipe to put together and it is a great introduction to working with yeast. The dough will rise for 45 to 60 minutes and then can be used. No second proof! It is so forgiving!
Since this is essentially a flatbread, you don’t have to worry about an exact proof. There is no second proof like there is with most bread. That makes this one of the quickest yeast breads you can make!
Try this out and let me know how it goes for you! What will you serve it with? Post a photo on Instagram and tag #globalbakes! I love to see your creations!
Make this Garlic Naan at home with any meal but it is especially good with this Chicken Shawarma recipe!
Easy Garlic Naan
Course: Sides12
servings10
minutes20
minutesSimple yeasted naan that comes together in 10 minutes, rises for one hour while you work on the rest of your meal, and then fries up quickly in a hot pan on the stove.
Ingredients
1/4 cup warm water
1 Tablespoon granulated sugar
2 1/4 teaspoons Active Dry Yeast
175 mL (3/4 cup) warm milk
175 mL (3/4 cup) plain greek yogurt
500 grams all purpose flour
1 teaspoon salt
113 grams (1 stick) unsalted butter, melted for brushing
3 to 4 cloves garlic, minced
Fresh cilantro, chopped
Directions
- In a measuring cup, combine the yeast, sugar, and warm water and let sit until foamy, about 8 to 10 minutes. Meanwhile, whisk the flour and salt together in a large bowl and create a well in the center.
- Whisk in the warm milk and plain yogurt together and then mix into the yeast mixture until well-combined. Pour into the well in the dry ingredients. Stir with your hands until a dough is formed then turn out onto a lightly floured surface. Knead until smooth, about 4-5 minutes. Transfer the dough to a large, lightly oiled bowl and cover loosely with a kitchen towel. Let rise at room temperature until doubled in size, about 1 hour.
- Turn the dough out onto a floured surface. Knead briefly, shape into a disc and cut the dough into 12 equal pieces. Roll each piece into a ball with a rolling pin.
- Heat a large, heavy bottomed skillet over medium heat – cast iron works great! Roll each dough ball out until it is about 1/4 inch thick and approximately 6 inches across – the shape doesn’t have to be a perfect circle. Brush the dough lightly with butter and place one at a time onto the hot skillet. Cook until large bubbles form on the surface, about 1 1/2 to 2 minutes. Brush the top with melted butter then flip the dough and cook the other side until golden, about 1-2 more minutes. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.
- Add the minced garlic to the remaining melted butter. Loosely cover and microwave for 15 seconds. Brush the warm naan with the garlic butter and sprinkle generously with chopped cilantro. Serve warm.
Notes
- Naan is best when served still warm from the pan. It can be eaten on the second day if it is tightly wrapped. Just reheat in the microwave or in a hot skillet for about 15 seconds.
