Homemade Garlic Naan Recipe
Naan are classic Indian flatbreads that are characterized by their charred bubbles. Traditionally they are cooked in a tandoor clay oven however, a homemade version can be made in a cast iron pan on the stovetop.
Overview
- Skill Level: Intermediate
- Technique Used: Straight Dough Method for Yeast Bread
I love Indian cuisine and there’s no way I can enjoy it without fresh naan. Naan is an Indian flatbread made in a traditional tandoor clay oven. It’s soft and pliable with wonderfully charred bubbles. For this homemade version, I will walk you through making the dough and then cooking it in a cast iron pan on the stovetop.
A cast iron is essential to get a little bit of char in the flatbread. I also recommend brushing the cooked naan with garlic butter or ghee. Serve with your favorite Indian dish like tikka masala or spicy butter chicken!
Ingredients in Garlic Naan
Flour: Flour is the main structure of any bread recipe. You can use all-purpose or bread flour. The difference in minimal so it’s really up to what you have on hand.
Dried Yeast: For this recipe, I recommend using instant yeast (also known as quick-rise or rapid-rise yeast). It helps create a fluffy flatbread although active-dry yeast can be used as well.
To use active dry, use 1 package (2 ¼ teaspoons) and increase the proofing time from 1 hour to about 1 ½ hours.
You can also use your sourdough starter to make fresh naan!
Yogurt or Sour Cream: For my recipe, I’m using full fat Greek yogurt. It not only moistens the dough but gives it a slight tang. A lower fat yogurt or sour cream can also be used.
Ghee or Butter: After cooking the naan, I like to brush the outside with melted butter or ghee flavored with garlic and salt. You can skip this step if you want a dry flatbread to make a wrap or something like that. For this recipe, ghee and butter are interchangeable.
What is ghee?
Ghee is made by removing the milk solids and water from butter leaving a concentrated oil. It’s used in traditional Indian baking and cooking. It’s often confused with clarified butter which is made the same way however, ghee is further cooked until it’s turns golden and nutty.
Garlic, Cilantro, and Nigella Seeds: These ingredients are used to flavor the naan. They can be omitted or swapped for another. I always strongly recommend including fresh garlic into the melted butter or ghee for the wonderful flavor it brings to the naan. It can be left uncooked or simmered on the stovetop in the butter for a couple minutes.
Some people detest fresh cilantro. In that case, I would swap it for fresh parsley or leave it out entirely.
If you can’t find nigella seeds, you can sprinkle the naan after cooking with sesame or cumin seeds. Nigella seeds are often used in Indian cooking and taste of onion, oregano, and black pepper. They’re sometimes referred to as black cumin seeds although this is inaccurate as the cumin seed is very different.
How to make homemade garlic naan
This recipe utilizes the straight dough mixing method for yeast breads. The straight dough method calls for all ingredients to be mixed together in only one step, as opposed to multiple steps of the other methods.
Although I choose to activate the yeast with warm water before adding to the other ingredients, it is still considered the straight dough method as this extra step is technically optional. You can skip activating the yeast if preferred, although I suggest it to ensure that your yeast is active.
Make the Dough
First, activate the yeast by mixing it with warm water and a large pinch of sugar. Let it sit for 5-10 minutes to increase in size and become foamy.
Meanwhile, in a large mixing bowl, combine the flour, yogurt or sour cream, oil, and salt. Add the yeast mixture and combine using a large spatula or wooden spoon.
Pour out the rough dough onto a lightly floured countertop and knead together. Knead by hand for 4-5 minutes until the dough becomes smooth and can be rounded into a ball. Alternatively, you can knead the dough in a stand mixer with dough hook.
Place the kneaded dough back into the mixing bowl and cover with plastic wrap or a damp cloth. Let proof at room temperature for about 1 hour.
Make the Garlic Butter
While the dough proofs, make the garlic butter. Melt the butter or ghee in a small saucepan on the stovetop over low heat. Turn off the heat and stir in the minced garlic and chopped cilantro.
For a cooked garlic flavor, keep the heat on low after adding the garlic and let it simmer for a couple minutes. Set aside while you finish the naan.
Divide and Shape the Dough
Turn the proofed dough out onto a clean countertop. You do not need to use any additional flour at this point. Divide the dough into 6 even pieces. I sometimes like to use a kitchen scale to divide evenly. If the dough is sticking to the surface, lightly brush oil underneath the dough.
Taking one piece of dough at a time, roll it out using a rolling pin to about ⅛ inch (0.3 cm) thick. There is no exact standard shape for naan. It can be round, oval, or any oblong shape just make sure it fits into your cast iron pan.
After rolling out the shape, if desired, sprinkle with cumin or nigella seeds on one side. I like to use the rolling pin to push the seeds into the dough. Repeat rolling each piece of dough covering the rolled pieces in plastic wrap so it doesn’t dry out.
Cook the Naan
A cast iron skillet is the best pan to use for cooking naan at home. It will give you wonderfully charred bubbles that are a trademark characteristic of Indian naan. I recommend at least a 9 inch (22 cm) size. If your cast iron is well seasoned then you don’t need to add extra oil.
If it’s not well seasoned, add a splash of neutral oil or ghee and swirl it around to coat the bottom. Heat the pan on medium heat for a couple minutes to get hot.
Place one or two pieces of naan (however many fit in your pan) directly into the hot pan with the seed side up. Let sit without moving until you begin to see many bubbles rising on top. Check the underside to see if it is golden brown and then flip. Cook the underside for another 1 ½ – 2 minutes. You want the bubbles to char and blacken.
Remove the naan with a spatula and move to a plate. Brush the warm naan with the garlic butter and flaky salt. Place a piece of aluminum foil on top to keep warm. Repeat with the remaining pieces.
Storage
Fresh naan is best enjoyed the day it is cooked. If you have any leftovers, place in a zipper bag or container and store at room temperature for up to 2 days. It will start to stale the longer it sits out. I don’t recommend storing in the refrigerator as it will stale even faster.
To reheat, I suggest placing in a warm oven until heated through. If it fits, you can also heat in the toaster or toaster oven.
How to Freeze Naan
Fresh naan freezes very well. Let cool completely after cooking but do not brush with the garlic butter. Place the cooled naan in a large zipper bag and freeze for up to 2 months. Thaw overnight and rewarm in the oven.
How to serve Indian Naan
This garlic naan recipe can be used as side dish with any savory meal. Here are some of my favorite Indian recipes.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this tutorial, you might like to try these other delicious bread recipes.
Garlic Naan
Naan are classic Indian flatbreads that are characterized by their charred bubbles. Traditionally these are cooked in a clay oven however, a homemade version can be made in a cast iron pan on the stovetop.
Ingredients
For the Dough
- 150 grams (⅔ cup) water, warmed to about 110-115°F/ 43-46°C
- 1 ½ teaspoons quick-rise or instant yeast
- large pinch of granulated sugar
- 60 grams (¼ cup) plain yogurt or sour cream
- 300 grams (2 ½ cups) all-purpose flour
- 22 grams (1 ½ tablespoons) neutral flavored oil like canola or vegetable oil
- ¾ teaspoon kosher salt
For cooking & topping
- 56 grams (¼ cup) ghee or unsalted butter
- 1-2 cloves fresh garlic, finely minced
- handful of chopped fresh cilantro, *optional
- about 28 grams (2 tablespoons) neutral flavored oil like canola or vegetable oil
- 1 tablespoon cumin or nigella seeds, *optional
- flaky salt
Instructions
Make the Dough
- Warm the water (150 grams/ ⅔ cup) to about 110-115°F/ 43-46°C. Add the yeast (1 ½ teaspoons), and a large pinch of granulated sugar and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming.
- In a large mixing bowl, add the yogurt or sour cream (60 grams/ ¼ cup), flour (300 grams/ 2 ½ cups), oil (22 grams/ 1 ½ tablespoons), salt (¾ teaspoon), and the yeast/water mixture. Stir to combine until a rough dough forms.
- Turn the dough out onto a lightly floured surface and lightly knead by hand for 4-5 minutes until a smooth dough forms. You can add a bit of flour if needed but use a gentle hand so the dough doesn’t get too sticky. You can also use a stand mixer with the dough hook attachment.
- Place the dough back into the bowl and cover with plastic wrap or a damp towel and let rise at room temperature for about 1 hour.
Make the garlic butter
- While the dough rests, make the garlic butter by melting the butter or ghee (56 grams/ ¼ cup) and add the fresh minced garlic (1-2 cloves). If you prefer a more cooked garlic taste, cook the melted butter or ghee and garlic on the stovetop over low heat for 2-3 minutes until fragrant.
- Add the fresh chopped cilantro (handful) if using. Keep warm and melted while you shape and cook the naan.
Divide & Shape the dough
- Turn the dough out onto an un-floured work surface. Divide the dough into 6 equal pieces and round each piece into a ball.
- Working with 1 piece of dough at a time, lightly oil the surface of the dough and roll it out with a rolling pin into an oblong shape about ⅛ inch (0.3 cm) thick. Cover the rolled out pieces of dough with plastic wrap or a damp towel while you continue rolling out the rest of the pieces.
- Optionally, sprinkle cumin or nigella seeds on one side of each piece of dough and gently press them in.
Cook
- Preheat a stainless steel or cast iron pan over medium heat.
- Place one or two pieces of naan dough (depending on the size of your pan) in the hot skillet with the seed side up (if using). Let sit without moving until a lot of bubbles form on top. Once the surface is covered with bubbles, flip the dough to cook the other side, charring the bubbles. This will take 1 ½ - 2 minutes per side.
- Brush with the melted garlic butter and sprinkle with flaky salt. Serve warm.
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