This garlic naan recipe produces soft, tender-textured breads with a dual garlic flavour. Garlic butter not only coats the naan bread, but it also infuses the naan dough with fresh garlic. Just as delicious as the best Indian restaurants, this will become your new favourite Naan recipe!
Equipment for Making garlic naan at Home
Ingredients:
For yeast mixture
- 1⁄2 tbsp Instant yeast
- 3 tbsp Water
- 1 tbsp Sugar
Other ingredients for dough
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- 1 tbsp Garlic (chopped or minced)
- 2 tbsp Oil
- 1⁄2 cup Water
- 1⁄2 tbsp Salt
For garlic butter
- 4 tbsp Butter (salted or unsalted)
- 2 tbsp Garlic (chopped)
- 2 tbsp Mint leaves (or cilantro, chopped)
Instructions:
Making dough
- First, mix the instant yeast with sugar and water. Set aside.
- First, mix the instant yeast with sugar and water. Set aside.
- Add the yeast mixture. Add ½ cup water in parts and knead to a supple, soft, and smooth dough.
- Cover with a clean kitchen towel cloth, and leave the dough for 45 minutes to 1 hour until doubled. Note that the time taken to leave will depend on the room temperature.
- Once the dough has leavened, divide it into equal-sized balls. Roll the portioned dough between your palms to form a neat ball. Flatten it slightly.
- Place the balls on a tray with some space next to them. Cover with a kitchen towel and let rest for 10 to 15 minutes.
Making garlic butter.
- Meanwhile, melt butter completely in a small pan or skillet.
- Add garlic and turn off the heat. The heat from the melted butter will cook the garlic, eliminating the raw, pungent garlic flavor from the naan bread.
- When this melted butter mixture becomes warm, add the chopped mint or coriander leaves. Set aside.
Putting together and rolling
- Sprinkle flour on the dough and place it on a lightly dusted rolling board. Avoid adding too much of the flour when rolling. Use sparingly and as needed.
- Add nigella or sesame seeds to the dough. With a rolling pin, make a round or oval-shaped dough. You could use your fingers to pull the top part of the rolled dough to form a tapering dough.
- Turn the rolled dough over gently and let the side with the nigella seeds touch the rolling board’s surface. Spread water evenly over the top side of the dough.
Making Garlic Naan
- Next heat a tawa or a flat skillet. Keep the heat at medium or high.
- Transfer the wet side to the hot skillet or tawa, ensuring it touches the surface.
- Cook for 1 to 2 minutes, or until the base is nicely browned and charred.
- Using a spatula, separate the naan from the skillet.
- Using tongs, lift the naan and place it on a direct flame, ensuring the uncooked side touches the flame. Using tongs, lift the naan and place it on a direct flame, ensuring the uncooked side touches the flame.
- Place on a tray or plate and brush the garlic butter, spreading some garlic and mint/cilantro (from the garlic butter) all over the naan.
- You can either use a roti basket to store the naans or use a clean cotton kitchen towel to stack the naans. When placing them, place the buttered side facing each other for two naans, so that the butter does not touch your kitchen towel.
- This way, make the naans one by one.
- Serve garlic naan bread hot or warm. Garnish with some cilantro or mint if you like.
Garlic Naan Recipe
Description
This garlic naan recipe produces soft, tender-textured breads with a dual garlic flavour. Garlic butter not only coats the naan bread, but it also infuses the naan dough with fresh garlic. Just as delicious as the best Indian restaurants, this will become your new favourite Naan recipe!
Ingredients
For yeast mixture
Other ingredients for dough
For garlic butter
Instructions
Making dough
-
First, mix the instant yeast with sugar and water. Set aside.
-
First, mix the instant yeast with sugar and water. Set aside.
-
Add the yeast mixture. Add ½ cup water in parts and knead to a supple, soft, and smooth dough.
-
Cover with a clean kitchen towel cloth, and leave the dough for 45 minutes to 1 hour until doubled. Note that the time taken to leave will depend on the room temperature.
-
Once the dough has leavened, divide it into equal-sized balls. Roll the portioned dough between your palms to form a neat ball. Flatten it slightly.
-
Place the balls on a tray with some space next to them. Cover with a kitchen towel and let rest for 10 to 15 minutes.
Making garlic butter.
-
Meanwhile, melt butter completely in a small pan or skillet.
-
Add garlic and turn off the heat. The heat from the melted butter will cook the garlic, eliminating the raw, pungent garlic flavor from the naan bread.
-
When this melted butter mixture becomes warm, add the chopped mint or coriander leaves. Set aside.
Putting together and rolling
-
Sprinkle flour on the dough and place it on a lightly dusted rolling board. Avoid adding too much of the flour when rolling. Use sparingly and as needed.
-
Add nigella or sesame seeds to the dough. With a rolling pin, make a round or oval-shaped dough. You could use your fingers to pull the top part of the rolled dough to form a tapering dough.
-
Turn the rolled dough over gently and let the side with the nigella seeds touch the rolling board's surface. Spread water evenly over the top side of the dough.
Making Garlic Naan
-
Next heat a tawa or a flat skillet. Keep the heat at medium or high.
-
Transfer the wet side to the hot skillet or tawa, ensuring it touches the surface.
-
Cook for 1 to 2 minutes, or until the base is nicely browned and charred.
-
Using a spatula, separate the naan from the skillet.
-
Using tongs, lift the naan and place it on a direct flame, ensuring the uncooked side touches the flame. Using tongs, lift the naan and place it on a direct flame, ensuring the uncooked side touches the flame.
-
Place on a tray or plate and brush the garlic butter, spreading some garlic and mint/cilantro (from the garlic butter) all over the naan.
-
You can either use a roti basket to store the naans or use a clean cotton kitchen towel to stack the naans. When placing them, place the buttered side facing each other for two naans, so that the butter does not touch your kitchen towel.
-
This way, make the naans one by one.
-
Serve garlic naan bread hot or warm. Garnish with some cilantro or mint if you like.
Servings 8
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4g20%
- Trans Fat 0.2g
- Cholesterol 15mg5%
- Sodium 148mg7%
- Potassium 85mg3%
- Total Carbohydrate 24g8%
- Protein 4g8%
- Vitamin A 177 IU
- Calcium 12 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can store the dough in the refrigerator for a day or freeze it for approximately a week.
