Garlic Naan From Scratch
User Reviews
4.9
Garlic Naan From Scratch
Description
The preparation involves activating instant yeast in warm water and sugar, which then gets combined with flour, salt, yogurt, and milk to form a smooth dough. After kneading and letting it rise until doubled, the dough is divided into 12 balls for individual naan pieces. Each is rolled out into circles or ovals, brushed with butter on one side, and cooked butter side down in a medium-heat skillet.
During cooking, bubbles form as the dough cooks through, then the naan is flipped and cooked briefly on the other side. A generous brush of melted garlic butter and fresh cilantro finishes each piece. This method results in naan with a tender center and flavorful crust layered with garlic richness.
The recipe notes suggest substitutions such as active dry yeast requiring longer activation, different flour types impacting density, and options for yogurt and garlic forms. For faster cooking when using large pans, fewer, larger naan pieces can be made and torn at the table.
Ingredients
- 4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 cup water warm
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 3/4 cup milk warm, 2%
- 3/4 cup Greek yogurt plain, non-fat
- 1 cup butter melted
- 5-6 cloves garlic minced
- cilantro chopped, fresh
Instructions
- In a medium sized bowl mix water and sugar and sprinkle yeast on top. Set aside until activated (foamy), approximately 5 minutes.
- Meanwhile, in a large bowl mix flour and salt.
- Add yogurt and milk to activated yeast and mix. Make a well in the flour and slowly add the milk yeast mixture, incorporating the sides of the well as you mix (like you would when making pasta). Mix well until smooth and then on a lightly floured surface, knead for 3-4 minutes.
- Return to bowl, cover with plastic wrap and let rise until doubled. Approximately an hour.
- When risen take dough and split in half. Then split those halves into thirds and then those thirds in half until you have 12 evenly sized balls.
- Heat skillet to medium. Roll a ball into a circle or an oval and brush one side with butter. Add the dough butter side down into the skillet and quickly brush the other side with more butter. Let cook until bubbles begin to form - approximately 2 minutes - then flip and cook another 90 seconds.
- Stack naan on plate and cover with towel to keep warm while you roll out each dough.
- Add garlic to remaining butter and then microwave naan to warm and brush with remaining butter.
- Serve immediately.
Notes
- If using active dry yeast instead of instant yeast, allow about 10 minutes for activation in warm water and sugar.
- Bread flour or whole wheat flour may be used but will yield denser naan.
- 1% or whole milk can substitute 2% milk without issue.
- Plain regular or full-fat yogurt may be used instead of non-fat Greek yogurt.
- Jarred minced garlic or garlic powder can replace fresh garlic; use about 1 teaspoon garlic powder, sprinkled in the butter before brushing.
- For faster cooking with large or griddle pans, make 6 large naan instead of 12 smaller ones, shaping into long ovals to share.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 440mg | 18% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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