Garlic Naan - Indian Flatbread
User Reviews
5
Garlic Naan - Indian Flatbread
Description
The Garlic Naan dough uses lukewarm water, yeast, flour, yogurt, salt, and baking powder, with ghee or butter incorporated to enrich the dough. After Initial mixing, the dough is left to rise, then kneaded lightly and divided into pieces for shaping. The repeated rises and short kneading sessions help develop a smooth, soft dough suitable for a flatbread texture.
Cooking requires a very hot skillet to create bubbles and spots of char, which contribute to the bread's traditional appearance and a slightly smoky flavor. Once cooked, the warm naan is brushed generously with a garlic butter paste made from softened butter, pressed garlic, salt, and garnished with fresh coriander or parsley.
This naan bread complements Indian curries, stews, and grilled dishes, enhancing meals with its soft texture and garlic-infused richness. It is best served fresh and warm, brushed with butter right after cooking.
For best results, use all-purpose flour as other flours may affect softness and density. The dough should not be rolled too thin to avoid undercooked centers. Prompt use after the final rise produces the best texture and flavor.
Ingredients
For the Dough
- 150 ml water (lukewarm)
- 3 g fast-action dried yeast (or 5 g fresh yeast)
- 250 g all-purpose flour aka plain white flour
- 50 g PLAIN yogurt
- ½ teaspoon salt
- ¾ teaspoon baking powder (2 grams)
- 3 teaspoon ghee plus extra for kneading, melted; or butter; 2 teaspoon and 1 teaspoon separately; 15 grams; 10 grams and 5 grams separately
For the Garlic Butter Paste
- 20 g butter (room temperature)
- 1 clove garlic (pressed)
- ¼ teaspoon salt sea salt
- 2 tbsp Coriander roughly chopped, or parsley; fresh; to garnish
Instructions
Preparing the Dough
- Pour the warm water into a large bowl.
- Whisk in the yeast and half of the flour, mix, cover the bowl and leave in a warm place for 30 minutes.
- Stir in the yogurt and add the rest of the flour, salt, and baking powder. Mix with your hands to form a soft and sticky dough.
- Spoon 2 teaspoon of the melted ghee or butter and rub it over the dough. Roughly squeeze the dough a few times, cover the bowl with cling film or a clean damp kitchen cloth and leave it to rise for another 15 minutes.
- Pour another 1 teaspoon melted ghee or butter onto the dough and rub lightly all over. Turn the dough out onto a lightly oiled work surface and knead the dough for 30 seconds. Return it to the bowl, cover, and leave for 15 minutes to rise in a warm place.
- By this time, the dough becomes much smoother. Knead lightly on the oiled surface for a minute and divide the dough into 4 equal pieces, roll them into balls, lightly dust with flour, and leave for 5 minutes before shaping.
Cooking the Naan Bread
- Heat a large heavy-based non-stick pan or a large skillet on medium to high heat.
- Lightly flour the balls and turn them into a teardrop or oval shape (about 3 mm or ⅛“ ) using your fingers or a rolling pin.
- When the pan is really hot, place the dough and cook until golden brown and flip the dough using a tong. Cook for another couple of minutes.
- Put on a plate and brush with garlic and butter mixture. Sprinkle some chopped coriander or parsley on naan bread.
- Keep wrapped in a clean cloth while you roll out and cook the remaining naan bread.
Notes
- Use all-purpose flour for softer naan; whole wheat flour can make it denser.
- Ensure the skillet is very hot to develop characteristic bubbles on the naan surface.
- Do not roll the dough too thin or too thick to prevent undercooked or doughy centers.
- Brush naan with garlic butter or ghee immediately after cooking for extra flavor.
- Use the dough promptly after preparation for best texture and rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Naan Bread
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 530mg | 22% |
| Potassium | 99mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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