This easy garlic naan recipe delivers soft, buttery flatbreads infused with fresh garlic, making it the perfect accompaniment to any Indian meal or a delightful snack on its own.
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This homemade naan doesn’t just have to be a side; it can be the star of the show, wrapped around grilled meats or used to scoop up saucy dishes.
This would be fantastic with your favorite stews or curries, or any Indian food. You can also serve it with dips, similar to pita bread.
How to Make Garlic Naan
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Garlic Naan recipe, you will need the following ingredients:
- Water
- Whole milk
- Granulated sugar
- Active dry yeast
- Nonfat plain Greek yogurt
- All-purpose flour
- Baking powder
- Kosher salt
- Avocado oil
- Unsalted butter
- Garlic
- Cilantro (optional, leave off if you are a cilantro hater!)
Adding a sprinkle of nigella seeds on top of the naan before cooking can add a nice crunch and flavor contrast.
Cooking Garlic Naan
Garlic Naan is a delightful recipe that is simpler to make than you might think.
Begin by activating the yeast in a warm mixture of milk and water with a bit of sugar, creating the perfect environment for the yeast to thrive.
Once foamy, mix in yogurt, flour, and other dry ingredients to form a soft dough. Mix until shaggy dough forms. It should look like this.
Place dough onto a floured counter and knead for 5 minutes until smooth. Add a bit more flour as needed to prevent the dough from sticking to the counter.
Grease the large mixing bowl from earlier with oil or cooking spray and place the dough inside. Cover with plastic wrap or a damp towel and let the dough rise in a warm place for 1 hour or until doubled in size.
After the dough has risen, divide it into equal portions.
Preheat a skillet over medium-high heat.
Roll one dough ball into a long oval shape, about 1⁄4” – 1⁄8” in thickness. Sprinkle with just a bit of water. Set the raw naan (water side facing down) into the hot skillet and cook 1-2 minutes.
Brush the top with a bit of oil. Flip and cook 1-2 more minutes.
Once cooked, transfer to a clean kitchen towel and wrap to keep warm.
Repeat with remaining naan dough. **While the naan cooks, roll the next piece of dough and add more flour to your work surface as needed to prevent the dough from sticking.
Repeat the rolling & cooking process until all 12 pieces of naan are cooked and wrapped in the kitchen towel. and cook each rolled-out dough piece until it puffs up and spots turn golden brown.
Preheat the oven to 200°F.
Place the butter in a medium pot and melt over medium heat, then turn off the heat. Mix in the minced garlic, cilantro and remaining 1⁄2 teaspoon salt.
Place all the cooked naan pieces onto a baking sheet and brush spread on the garlic-butter mixture. It’s ok if the naan is layered in the pan.
Cover the pan with foil and place in the oven for 10 minutes to keep warm and lightly cook the garlic. Time to dig in! How delicious does this look?!
I hope y’all enjoy this garlic naan recipe! Be sure and let me know if you try it.
Want something incredible to spread on this fresh naan? Try this Jalapeño Popper Dip!
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Garlic Naan
This garlic naan recipe delivers soft, buttery flatbreads infused with fresh garlic, making it the perfect accompaniment to any stew/ curry.
Ingredients
- 1/2 cup water
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons Active Dry Yeast
- 1/2 cup nonfat plain greek yogurt
- 4 cups all purpose flour spooned and leveled, plus more for dusting
- 3/4 teaspoon baking powder
- 2 1/2 teaspoons Kosher salt divided
- 6 tablespoons avocado oil or other flavorless oil, divided
- 1/4 cup unsalted butter melted
- 8 cloves garlic minced
- 1/4 cup finely chopped cilantro
Instructions
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Place water and milk in a microwave safe bowl and microwave for 30-45 seconds or until warm to the touch, not hot though.
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In a large bowl, combine the warm water-milk mixture with sugar and yeast. Whisk for 10 seconds then let sit for 10 minutes until the yeast has activated and become foamy/bubbly.
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Add in the yogurt, flour, baking powder, 2 teaspoons salt and 3 tablespoons oil. Mix until a shaggy dough begins to form.
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Place dough onto a floured counter and knead for 5 minutes until smooth. Add a bit more flour as needed to prevent the dough from sticking to the counter.
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Grease the large mixing bowl from earlier with oil or cooking spray and place the dough inside. Cover with plastic wrap or a damp towel and let rise in a warm place for 1 hour or until doubled in size.
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Transfer the dough to a floured work surface and divide the dough into 12 equal balls of dough. Set the dough balls off to the side of the counter.
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Heat a large nonstick skillet over medium-high heat for 2 minutes. Set a small bowl with remaining 3 tablespoons of oil on the side (for brushing naan later).
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Roll one piece of dough into a long oval shape, about 1⁄4” – 1⁄8” in thickness. Sprinkle with just a bit of water. Set the raw naan (water side facing down) into the hot skillet and cook 1-2 minutes. Brush the top with a bit of oil. Flip and cook 1-2 more minutes. Once cooked, transfer to a clean kitchen towel and wrap to keep warm. Repeat with remaining naan dough. **While the naan cooks, roll the next piece of dough and add more flour to your work surface as needed to prevent the dough from sticking.
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Repeat the rolling & cooking process until all 12 pieces of naan are cooked and wrapped in the kitchen towel.
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Preheat the oven to 200°F.
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Place the butter in a medium pot and melt over medium heat, then turn off the heat. Mix in the minced garlic, cilantro and remaining 1⁄2 teaspoon salt.
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Place all the cooked naan pieces onto a baking sheet and brush spread on the garlic-butter mixture. It’s ok if the naan is layered in the pan.
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Cover the pan with foil and place in the oven for 10 minutes to keep warm and lightly cook the garlic.
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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To make the cooking process faster, work with 2 pans at a time so you can cook the two pieces at the same time!
- I used Chobani Nonfat Greek Yogurt
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