Simple Garlic Naan Recipe (Traditional Indian Bread)
User Reviews
3.8
Simple Garlic Naan Recipe (Traditional Indian Bread)
Description
The naan dough uses instant yeast and is mixed either with a stand mixer or by hand, combining flour, yeast, salt, sugar with warm water and oil. After resting for 20 minutes, the dough is divided and rolled out to a thickness between 1/4 and 1/2 inch. Cooking on a hot skillet allows the naan to puff slightly and develop a soft, tender texture.
Brushing the cooked naan with butter mixed with dried garlic flakes and cilantro adds flavor and moisture. The bread can be served alongside Indian meals such as curries or enjoyed on its own as a snack. Variations in flour quantity allow adjustment of dough moisture and texture based on measuring methods and preferences.
Using instant yeast is recommended for convenience. If using active dry yeast, dissolve it in water first before mixing. Measuring flour by weight helps achieve consistent dough texture. The thickness of rolled dough may vary without seriously affecting the outcome.
Ingredients
For the naan breads
- 1 ½ - 2 cups all-purpose flour see note 1
- 1 teaspoon instant yeast see note 2, dried
- ½ teaspoon table salt
- pinch sugar
- ¾ cup water warm
- 3 tablespoon neutral cooking oil see note 3, generic cooking oil
For the Garlic Butter
- ½ cup butter salted
- 2 teaspoon garlic flakes dried
- 2 teaspoon cilantro dried
Instructions
To make the dough (STAND MIXER METHOD)
- Set your stand mixer up with a dough hook.
- Place the flour, yeast, salt and sugar into the bowl of your stand mixer and mix on low to combine.
- Pour in the water and oil and mix on low for 10 minutes until you have an elastic dough.
- Cover the bowl with cling film and leave it to rise for 20 minutes.
To make dough (BY HAND METHOD)
- In a large mixing bowl, combine the flour, yeast, sugar and salt.
- Add the water and oil, then use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.
- Empty the dough on a floured board and knead the dough for 15 minutes.
- Place in a bowl, cover with cling wrap and leave for 20 minutes.
To form and cook the dough
- Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.
- Place one ball on a floured board and use your hands or a rolling pin to form the naan breads into oval/teardrop shapes (ensure they will fit in your skillet/griddle). (see note 4)
- Put a heavy skillet/griddle over a high heat and allow it to get searingly hot.
- Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.
- Flip the bread and cook for a further 1-2 minutes.
- Remove to a plate and drizzle with the garlic butter.
- Cover with foil and keep in a low oven whilst you prepare the other breads.
To make the Garlic Butter
- Place the butter in a small microwavable bowl and microwave for 45-60 seconds or until just melted.
- Stir in the garlic flakes and dried cilantro.
Notes
- Measuring flour by weight (300g) yields more consistent dough than using volume cups.
- If using dry active yeast instead of instant, dissolve it in water and let it activate before mixing.
- Use 45 ml neutral cooking oil as specified for proper dough texture.
- Roll dough to about 1/4 to 1/2 inch thick; uneven thickness does not affect final bread quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(½ naan each)
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 330mg | 14% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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