Garlic Naan Bread
User Reviews
5
Garlic Naan Bread
Description
This recipe for Garlic Naan Bread starts by activating yeast in warm water with sugar, then combining warm milk, plain yogurt, vegetable oil, minced garlic, flour, baking powder, and salt to form a soft dough. After kneading until smooth, the dough rests and doubles in size, developing flavor and structure through yeast fermentation.
The risen dough is divided, rolled into thin ovals about 6 inches long and 1/8 inch thick, then cooked on a hot cast iron skillet lightly greased with oil. The bread cooks quickly, forming bubbles on the surface representative of naan's texture, and lightly browns on both sides. This technique produces soft, pliable flatbreads with a tender crumb and subtle chew.
A melted butter topping blended with minced garlic and fresh cilantro or parsley is brushed over the hot breads, imparting a fragrant, savory finish perfect for pairing with rich dishes. The naan is traditionally served alongside Indian dishes such as Tikka Masala, Butter Chicken, or Coconut Curry Shrimp to soak up their flavorful sauces.
Ingredients
NAAN BREADS
- ¼ cup water warm
- 2 teaspoons granulated sugar
- 1 ½ teaspoons active dry yeast or instant, rapid rise
- ¾ cup milk warm
- ¾ cup Greek yogurt or natural plain yogurt
- ¼ cup vegetable oil plus 2 tablespoons extra for cooking
- 2 cloves garlic minced
- 4 cups plain flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
GARLIC BUTTER TOPPING
- 3 tablespoons butter melted
- 2 cloves garlic minced
- 1 teaspoon cilantro or parsley, chopped, fresh
Instructions
FOR NAAN BREAD
- Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
- Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
- Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
- When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and ⅛-inch thick. Repeat with remaining dough.
- Heat a large cast iron skillet over medium-high heat. Grease skillet all over with ½ teaspoon of the extra oil.
- Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
- Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
FOR GARLIC BUTTER TOPPING
- Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.
Notes
- Serve garlic naan alongside dishes like Tikka Masala, Butter Chicken, or Coconut Curry Shrimp for a complementary bread to soak up sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10naan breads
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 316mg | 13% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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