Easy Garlic Naan (Printable version)

Soft, fluffy Indian flatbread infused with garlic butter. Perfect for scooping curries or wrapping grilled meats. Quick and simple.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 package (0.25 oz) active dry yeast
03 - 1 teaspoon sugar
04 - 1 cup warm water
05 - 1 teaspoon salt
06 - 4 tablespoons plain yogurt
07 - 2 tablespoons oil or ghee

→ Garlic Butter Topping

08 - 3 tablespoons minced garlic
09 - 2 tablespoons melted butter

# Directions:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir well and let sit for 5 to 10 minutes until mixture becomes frothy.
02 - Add flour, salt, yogurt, and oil or ghee to the yeast mixture. Mix until a cohesive dough forms.
03 - Turn dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm location for approximately 1 hour or until volume doubles.
05 - Punch down dough and divide into 8 equal portions. Roll each piece into an oval or teardrop shape approximately 1/4 inch thick.
06 - Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until thoroughly heated.
07 - Place one naan in the hot skillet and cook for 2 to 3 minutes until bubbles form on the surface.
08 - Flip the naan and cook for 1 to 2 minutes until golden brown spots appear.
09 - Remove naan from skillet and immediately brush with melted butter combined with minced garlic.
10 - Repeat cooking process with remaining dough portions. Serve while warm.

# Expert Tips:

01 -
  • It uses everyday ingredients and a regular skillet, no fancy tandoor needed.
  • The dough is forgiving and soft, even if you're new to bread-making.
  • Fresh garlic butter brushed on while it's hot makes every bite feel indulgent.
  • It takes just over half an hour from start to finish, faster than delivery.
02 -
  • If your yeast doesn't foam, the water was too hot or the yeast is old, start over or your dough won't rise.
  • Don't roll the naan too thin or it won't puff up properly, a quarter inch is the sweet spot.
  • Keep the cooked naan covered with a towel so they stay soft and don't dry out while you finish the batch.
03 -
  • Use a pizza stone in the oven if you want even more authentic charred bubbles, just preheat it well.
  • Add a tiny pinch of baking powder to the dough for extra fluffiness if you're in a rush and can't wait for a long rise.
  • Always brush the garlic butter on while the naan is hot so it absorbs deeply and stays aromatic.
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