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Homemade Garlic Naan


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  • Author: Chef MARTHA
  • Total Time: 1.5-2 hours
  • Yield: 8 pieces
  • Diet: Vegetarian

Description

Homemade garlic naan is a soft, fluffy, and flavorful Indian flatbread topped with rich garlic butter and fresh cilantro. Perfect for pairing with curries, stews, or as a snack, this naan is a family favorite.


Ingredients

4 cups plain flour

1 teaspoon baking powder

1 teaspoon salt

Wet Ingredients and Leavening Agents:

¼ cup warm water

2 teaspoons granulated sugar

1 ½ teaspoons active dry yeast

¾ cup warm milk

¾ cup Greek yogurt

¼ cup vegetable oil

2 tablespoons vegetable oil (for cooking)

2 cloves garlic, minced

Garlic Butter Topping:

3 tablespoons butter, melted

2 cloves garlic, minced

1 teaspoon fresh cilantro, chopped


Instructions

  1. Prepare the Dough: In a small bowl, combine warm water, granulated sugar, and yeast. Stir gently and allow to sit for 5-10 minutes until frothy. In a large mixing bowl, whisk together flour, baking powder, and salt. In another bowl, combine warm milk, Greek yogurt, vegetable oil, and yeast mixture. Gradually pour wet ingredients into dry ingredients, stirring until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  2. Let the Dough Rise: Lightly oil the dough, place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  3. Cook the Naan: After the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball and flatten to about ¼-inch thickness. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Cook each naan for about 2 minutes on one side, until bubbles form, then flip and cook for 1-2 minutes more until golden brown.
  4. Garlic Butter Topping: In a small pan, melt butter and sauté garlic until fragrant. Brush garlic butter over cooked naan and sprinkle with cilantro.
  5. Serve: Serve warm with your favorite curry or as a side dish.

Notes

  • Cheese Naan: Add shredded cheese like mozzarella inside the dough before rolling out for a cheesy version.
  • Spicy Naan: Add red chili flakes or cayenne pepper to the dough or garlic butter for heat.
  • Storage: Store naan in an airtight container at room temperature for 2-3 days. Wrap in foil for softness.
  • Reheating: Reheat in a dry skillet over low heat or in the oven at 350°F (175°C) for 5-7 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Category: Bread
  • Method: Pan-cooking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 piece
  • Calories: 150
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg