Heavenly Garlic Naan

This heavenly garlic naan recipe transforms your kitchen into an authentic Indian restaurant with pillowy soft bread that's buttery, garlicky, and utterly irresistible. The combination of fresh garlic and herbs creates the perfect accompaniment to any curry or stew, though I often find my family grabbing pieces straight from the skillet before they even reach the table.

I first learned this recipe from my neighbor whose family owned an Indian restaurant for decades. After years of bringing me leftovers, she finally showed me her family secrets, and this naan has been a staple in my home ever since.

Ingredients

• All purpose flour: Creates the perfect texture and chew for authentic naan
• Instant yeast: Makes this recipe foolproof and faster than traditional versions
• Sugar: Feeds the yeast and adds subtle sweetness
• Salt: Enhances all the flavors, look for kosher salt for best results
• Warm milk: Provides richness and helps activate the yeast properly
• Plain yogurt: Adds tanginess and tenderness to the dough
• Melted butter: Creates richness and helps brown the surface beautifully
• Fresh garlic cloves: Provide that distinctive aroma and flavor
• Fresh cilantro or parsley: Brightens everything with color and freshness

Step-by-Step Instructions

Activate the Yeast:

Combine warm milk around 110°F with sugar and yeast in a small bowl, stirring gently to dissolve. Let this mixture sit undisturbed for 5-10 minutes until it becomes frothy and foamy on top. This step proves your yeast is alive and ready to work its magic on your dough.

Prepare the Dough:

In a large mixing bowl, whisk together the flour and salt until evenly distributed. Create a well in the center like a volcano crater. Pour your activated yeast mixture, yogurt, and melted butter into this well. Using a wooden spoon or your fingers, slowly incorporate the dry ingredients into the wet ingredients, moving from the center outward.

Knead the Dough:

Transfer your shaggy dough onto a lightly floured surface. Knead with the heels of your hands for a full 8-10 minutes. The dough will transform from sticky and rough to smooth and elastic. Press your finger into the dough and it should slowly bounce back when properly kneaded. Add only small amounts of flour if absolutely necessary.

First Rise:

Place your kneaded dough into a bowl greased with a light coating of oil. Turn the dough once to coat both sides. Cover with a damp kitchen towel or plastic wrap. Place in a warm spot in your kitchen away from drafts. Let the dough rise until doubled in size, which takes 1-2 hours depending on your kitchen temperature. A properly risen dough will hold an indentation when gently poked.

Make Garlic Butter:

While waiting for the dough to rise, prepare the garlic butter that makes this naan truly special. Melt butter slowly over low heat in a small saucepan. Add minced garlic and cook just until fragrant, about 1-2 minutes. Watch carefully as garlic burns quickly and becomes bitter. Remove from heat immediately when fragrant but before browning occurs.

Shape the Naan:

Gently punch down the risen dough to release air bubbles. Divide the dough into 6 equal portions using a bench scraper or knife. Roll each portion into a smooth ball by cupping your hand over the dough and moving in circular motions. Flatten each ball with your palm, then use a rolling pin to create an oval or teardrop shape about ¼ inch thick.

Preheat the Cooking Surface:

Place a cast iron skillet over medium high heat and allow it to preheat for a full 5-7 minutes. The pan must be thoroughly hot to properly cook the naan and create those characteristic bubbles and char marks. Test by sprinkling a few drops of water on the surface — they should dance and immediately evaporate when the pan is ready.

Cook the Naan:

Carefully place one shaped naan onto the hot, dry skillet. Cook undisturbed for 1-2 minutes until large bubbles form on the surface and the bottom develops golden brown spots. Flip using tongs and cook the second side for another 1-2 minutes. The naan should have charred spots and be cooked through but still soft and pliable.

Brush with Garlic Butter:

As soon as each naan comes off the heat, brush generously with your prepared garlic butter, making sure to include some of the minced garlic pieces. The residual heat from the bread will further infuse the garlic flavor throughout. Sprinkle immediately with chopped cilantro or parsley while the butter is still warm to help herbs adhere.

Serve:

Stack the finished naan on a plate covered with a clean kitchen towel to keep warm and soft until serving. Serve alongside your favorite curry, dal, or use as a wrap for kebabs or vegetables. For the best experience, enjoy within minutes of cooking while still warm and at the height of its fragrance and texture.

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The garlic butter is truly the secret weapon in this recipe. My grandmother always said that the smell of garlic butter browning was worth the price of admission alone. I find myself sometimes making extra just to have for dipping or spreading on other breads.

Storage Instructions

Freshly made naan tastes best immediately after cooking, but leftovers can be stored in an airtight container or zip top bag at room temperature for up to 2 days. To refresh, lightly sprinkle with water and heat in a hot skillet or oven at 350°F for about 2 minutes until warm and soft again. For longer storage, wrap cooled naan tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before reheating.

Perfect Pairings

This garlic naan creates magical combinations with both traditional and unexpected dishes. It obviously shines alongside Indian curries like butter chicken, tikka masala, or saag paneer, where its pillowy texture soaks up rich sauces beautifully. However, I discovered it also makes an incredible base for quick pizzas topped with a spread of hummus and roasted vegetables. My family particularly loves tearing pieces to dip into Mediterranean mezze platters with baba ganoush and tzatziki. The buttery garlic flavor complements practically anything with sauce or that needs a starchy companion.

Make It Your Own

The beauty of this naan recipe lies in its versatility. Feel free to customize it based on your preferences and what you have available. Replace all purpose flour with half whole wheat flour for a heartier texture and nutty flavor. Swap the garlic for other aromatics like finely chopped onion or shallots. Add spices to the dough itself — try a teaspoon of cumin seeds or nigella seeds kneaded into the dough before rising. For a sweet variation, omit the garlic and brush with honey butter and cinnamon sugar for a dessert naan that pairs beautifully with coffee.

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This garlic naan is a labor of love that's always worth the effort. Nothing compares to the aroma and texture of freshly made bread!

Frequently Asked Questions

→ Can I make garlic naan without yeast?

Yes, you can make a yeast-free version using baking powder and baking soda instead. Mix 2 cups flour with 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Replace the milk with 3/4 cup yogurt thinned with 2 tbsp water. The texture will be slightly different but still delicious.

→ How do I store leftover naan bread?

Allow the naan to cool completely, then store in an airtight container or ziplock bag at room temperature for 2 days or refrigerate for up to 5 days. To reheat, sprinkle with a few drops of water and microwave for 20 seconds or warm in a covered skillet.

→ Can I freeze this garlic naan?

Absolutely! Cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature and reheat in a hot skillet or microwave until warm and soft.

→ Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute up to half of the all-purpose flour with whole wheat for a nuttier flavor and added nutrition. Using 100% whole wheat will result in a denser naan, so you might need to add a bit more liquid to the dough.

→ What can I serve with garlic naan?

Garlic naan pairs perfectly with Indian curries like butter chicken, tikka masala, or dal. It's also delicious with hummus, baba ganoush, or used as a wrap for kebabs and grilled vegetables. You can even use it as a base for personal pizzas!

→ Can I make this naan without a cast iron skillet?

Yes! While cast iron provides ideal heat retention, you can use any heavy-bottomed non-stick pan. Another option is baking on a preheated pizza stone in a 500°F oven for 4-5 minutes, or directly on your grill for a minute per side.