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Around the World Breakfast & Dinner By Categories Flat Breads Indian Maharashtra Foods North India Pakistani Punjabi Vegetarian Recipes

Garlic Naan Recipe – Homemade Garlic Naan Recipe – Garlic Flavored Leavened Indian Flatbread

Do Naan really need introduction?? If you know Indian cuisine then you know what Naan is. Since Naan is traditionally cooked in the Tandoor (a clay oven) with extremely high temperature, most people think it’s difficult to prepare the same soft results at home without a tandoor/clay oven, but there are also a multitude of other option, which is almost close to the Naan prepared the traditional way.

You can use a tandoori oven or broil on a pizza stone in your oven, or you can use cast iron skillet/tawa. It comes out perfect and fluffy with a smoky flavor..I have posted Butter Naan earlier, today’s I am sharing recipe for Garlic Naan which is made in oven. Naan can be eaten plain, but is typically brushed with butter or ghee/clarified butter. It pairs great with Butter Chicken, Rogan Josh, Malai Kofta, Panner Butter Masala, Chicken Tikka Masala, or Subzi/Curry of your choice. Try it -you’ll love it!

 Indian Garlic Naan Recipe – Homemade Garlic Naan Recipe
Preparation Time : 
3 1/2 hours 
Cooking time : 
4-6 minutes
Makes : 8 Naans

Ingredients : 
All-Purpose Flour : 4 1/2 cups + more for dusting and rolling
Salt : 2 tsp
Baking Powder : 1 tsp
Dry yeast : 1 envelope or 2 1/2 tsp
Warm Water  : 1/ 4 cup
Sugar : 2 tbsp
Milk : 3 tbsp
Plain Unflavored Yogurt : 1 cup or 10 heapful tbsp
Vegetable Oil : 2 tbsp + more for the bowl
Garlic : 2-3 cloves, crushed and minced
Ghee /Indian-style clarified butter : 3 tbsp
Coriander leaves :  few chopped

Method of Preparation for forming a dough for naan , By using hands or By Food Processor :

1. Place the sugar, yeast, along with warm water in a small bowl and let sit 5-10 minutes or until the mixture begins to froth and rise. This indicates the yeast is active. Set aside.
2. Sift flour,baking soda and salt into a bowl, add yeast mixture,milk,yogurt, 2tbsp of oil/ghee, half of the crushed or minced garlic and mix well together by using hands ,turn the dough out onto a floured surface and knead for 8-10 minutes until shiny and elastic. (Note : If necessary use some warm water)

(OR)

3. If your using food processor; put the flour,salt, and baking powder in a food processor fitted with a dough blade and blend.
4. Pour the yeast mixture, half of the minced or crushed garlic, milk, yogurt, 2 tbsp of oil, into the bowl and knead for 2-3 minutes in a processor or until the dough forms a ball that is smooth and elastic. If you think you need add to water, then add a couple of tablespoons of warm water, just enough to make a soft but not a sticky dough. If it’s sticky, add more flour. (Note : Usually I make the dough a little ‘wetter’ than actually required because you are going to add more flour whilst kneading which will stiffen it up slightly.)
4. Transfer the dough in a lightly-oiled large bowl. Turn the dough around to coat oil on all sides and then cover the bowl with plastic wrap and let it sit in a warm, draft-free place for 2 to 4 hrs (I put it in the oven).
5. Punch down the dough; knead again for about 4 minutes, divide the dough into 8 parts and slice it in triangles. Cover with damp kitchen towel and let rise until doubled in size for about 40 to 60 minutes.


Cooking Method :

Apparently there are many ways to cook your naan. You can heat a tandoor to 450°F, or use your oven broiler (which is what I did), or grill on medium-high heat, or you can use a hot cast iron skillet/tawa.

1. Take one divided portion, dust it with flour and roll it out to a tear drop shape;  about 6-8 inches long, in a floured surface. Stretch the dough outward as you roll from the center.
2. Sprinkle the top of the naan with remaining crushed or minced garlic and chopped coriander leaves; gently press down with the rolling pin to make them stick to the dough.

Oven Method like I did : (This method comes closest to the Naan made in the tandoor.)

1.Preheat the oven at 450 degree and set the oven settings to broil and preheat pizza stone at very high temperature. If you do not have a pizza stone then pre heat your baking tray in the oven. 

2. Brush the naan with little water and lay 2 pieces of  rolled dough on the pizza stone with the wet side down. 
3. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. 
4. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.

Tawa Naan / Skillet Method :

1. Heat a thick bottom skillet, preferably a cast iron skillet/tawa, or any kind of heavy bottom pan. The skillet should be really hot.

2. Melt a little butter on a hot skillet. Brush the naan with water and place it water-side down and cover the skillet/pan with a lid. Reduce the heat little bit and allow it to cook for couple of minutes. Large bubbles should begin to puff up within a minute. 
3. Remove the skillet from the stove; using tongs, place the other side of the naan over direct flame of the gas burner (bubble side facing the fire) for another minute or so. If you do not have gas stove, and is cooking on electric, you can cook the naan on the skillet without fire roasting it. 
4. Once the bubbles form on the surface, increase the heat to high and flip it over on the skillet/pan; slowly press down on the naan with the spatula for a minute. 
5. Remove to a basket or plate and brush with melted butter or ghee and repeat with remaining dough.

Grill Method :
1. Brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (Note : Do not crowd the grate).
2. Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes.
3. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.


Before serving top some butter and chopped coriander leaves and serve this delicious bread hot, with popular curries like  Butter Chicken, Rogan Josh, Malai Kofta, Panner Butter Masala, Chicken Tikka Masala or Subzi/Curry  of your choice and Enjoy!!

Notes : 

  • Like all bread, good kneading is the key to a good naan bread. At least 10 minutes and more if you can.
  • The trick to getting a soft and fluffy naan is to make sure that your baking stone & oven is very hot or use a heavy bottomed skillet which is very hot.
  • The cooking time is very important; it has to be done well, but overcooking it in the oven, grill or the skillet will stiffen it making it crusty. Timing setting varies depending upon one oven to other, so adjust accordingly.
  • To store the Naans, wrap them in foil and refrigerate them. Reheat in the oven wrapped in foil.
  • There are a number of optional ingredients you can use for naan like cumin seeds, sesame seed, poppy seed
  • Nigella seeds /Kalongi, which you can mix into the flour before making the dough or use as toppings sprinkled on before cooking.

Recipe courtesy : My friend Raksha Patel.

Related Posts :
Butter Naan /Baked Indian Flatbread
Kerala Parotta /Layered Indian Bread
Avocado Paratha /Indian Flat Bread with Avocado

Happy Cooking!
Sangeetha

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Comments

  7. sangeetha says

    Hello, Looks like my reply is coming a bit delayed, sorry about that :(…I was away on holiday, hence the delay in reply. Preheat the oven at 450 degree F.Please do keep me posted when you try the recipe.hope you will like it.

    Good luck with it and Happy Cooking!
    Sangeetha

  8. Anonymous says

    Hello' I was planning on trying your recipe today. I was wondering what temperature would I preheat the oven to if I chose to make Naan that way?

    Thank you

  9. sangeetha says

    Hi Sumi, Thank you so much for trying out this recipe and also for sharing your feedback here :-).So glad you and your family enjoyed these and that they turned out so well for you!. My special regards to your family.

    Cheers!
    Sangeetha

  10. Anonymous says

    Hi I tried your recipe today and it turned out really nice…my husband and son liked it too…thumbsup!!!
    Sumi

  11. sangeetha says

    Hi Soumya, I’m so glad to hear you that they turned out so well for you! Thanks for returning to leave a comment!Please do try out other recipes too, hope you will like it.

    Cheers!
    Sangeetha

  13. sangeetha says

    Hello, Yes it's 4 and half cups of flour.Sorry i missed typing cups.I have corrected it…and thank you for bringing it to my notice.Do revert to me with feedback if you try.

    Good Luck!
    Sangeetha

  14. Anonymous says

    Hi there,
    I really want to try out this recipe, but I wondered, what you mean by "4 1/2 Flour"? 4 and a half cups?

  15. kothiyavunu.com says

    Hi Lindsay, I haven't tried with whole wheat flour yet,however I’ve seen some recipes on internet where whole wheat is used,so it should be ok, so go ahead and try! Good luck and let me know the outcome!

    Happy Cooking!
    Sangeetha

  20. sweetpaprika says

    I love garlic naan. Now I must try your recipe, I have a number of wonderful Indian recipes on my blog that I learned from Madhur Jaffrey, and now I must experiment with naan.

    Thanks.

  21. kothiyavunu.com says

    Thanks everyone for dropping by and leaving some encouraging words..:)

    @Saraswathy,Malli,Sook, Aarthi,Home cooked oriya food, Do try and let me know your valuable feedback.

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