Description
This Artisan Garlic Naan recipe creates soft, fluffy flatbreads infused with aromatic garlic and fresh herbs. Perfectly cooked on the stovetop, these naan breads are ideal for pairing with Indian curries, grilled meats, or enjoyed on their own as a flavorful snack. With a simple yeast-leavened dough that includes yogurt for tenderness, these naans come out with a delightful texture and rich, buttery garlic flavor.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- ¾ cup warm water
- ¼ cup plain yogurt
- 1 tablespoon olive oil
- ½ teaspoon salt
Garlic Butter Topping
- 3 garlic cloves, minced
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, whisk together all-purpose flour, salt, plain yogurt, and olive oil. Pour in the yeast mixture and stir to form a sticky dough.
- Knead Dough: Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
- Divide and Shape: Punch down the risen dough to release air, then divide it into 6 to 8 equal pieces. Roll each piece into a flat oval shape about ¼ inch thick.
- Cook Naan: Heat a skillet over medium-high heat. Place one rolled dough oval into the dry skillet and cook for 1–2 minutes on each side, or until bubbles form and golden brown spots appear.
- Garlic Butter and Garnish: Mix melted butter with minced garlic. As soon as each naan is cooked, brush it generously with the garlic butter and sprinkle with chopped fresh cilantro or parsley. Serve warm.
Notes
- Use warm water (about 110°F/43°C) to activate the yeast properly.
- Yogurt in the dough helps achieve a tender and soft naan texture.
- Kneading the dough well develops gluten for elasticity and chewiness.
- Cook naan on medium-high heat to ensure it cooks quickly and gets those signature charred spots without drying out.
- Serve naan fresh and warm for best flavor and texture.
- For extra flavor, you can add finely chopped green chilies or nigella seeds to the dough.
