Garlic Naan
User Reviews
4.8
Garlic Naan
Description
The Garlic Naan recipe starts by activating yeast with sugar and warm water to create a leavening base. The dough combines all-purpose flour, plain Greek yogurt, vegetable oil, and the yeast mixture and is kneaded until smooth. It rises covered in a warm spot until doubled, which develops the bread's light structure. The dough is then divided and rolled into circles about 8 inches in diameter. Finely minced garlic and chopped cilantro are pressed onto the top surfaces, infusing the bread with fresh, aromatic flavors during cooking.
Cooking takes place in a greased cast-iron skillet over high heat, allowing the naan to puff and form golden, slightly charred spots that add texture and a subtle smoky taste. The naan is flipped to cook evenly on both sides. Once cooked, it’s brushed generously with melted salted butter, adding moisture and richness that complements the garlic and herbs. This process yields a bread that is tender yet chewy, fragrant with garlic and cilantro, and buttery on the outside.
Garlic Naan is well suited as an accompaniment to Indian dishes like curries and dals but also works as a standalone snack or a base for sauces and dips. The fresh garlic and cilantro flavors elevate simple meals. Proper cooking and the brushing of butter are key to achieving the right texture and flavor. This naan is best served warm to enjoy its soft crumb and melting butter coating.
Ingredients
- 1 teaspoon sugar
- 1/2 cup water
- 1/4 oz (7g) active dry yeast
- 2 1/4 cups all-purpose flour
- 1/2 cup Greek yogurt plain
- 1 tablespoon vegetable oil
- 3 cloves garlic finely minced
- 2 tablespoons cilantro chopped, leaves
- neutral cooking oil for greasing the skillet, generic cooking oil
- 4 tablespoons butter melted, salted
Instructions
- In a small bowl, combine the sugar, warm water, and yeast. Stir well. Let the mixture sit for about 10 minutes, until the yeast becomes foamy and activated.
- Transfer the all-purpose flour to a flat surface and create a well in the center. Pour in the yeast mixture, yogurt, and oil, then knead the dough until the surface is smooth and shiny, about 10 minutes.
- Cover the dough with a damp cloth and let it rise in a warm place, such as beside the stovetop or in a warm oven. The dough should double in size in about 1 hour.
- Divide the dough into 8 equal portions. Roll each portion into an 8-inch circle using a rolling pin. Sprinkle and press some minced garlic and chopped cilantro leaves onto the top surface of the dough.
- Heat a cast-iron skillet over high heat and lightly grease the surface with some oil. Place the dough in the skillet with the garlic and cilantro side facing up. When the naan puffs up and bubbles and burnt spots appear, flip it over to cook the other side. Repeat the process until all the dough is cooked.
- Brush the naan with melted butter and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 8pieces | |
| Calories | 192kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 56mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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