Homemade garlic naan that is so soft, stretchy, and garlicky that you will love tearing and can’t stop eating these naan.
I chose to type this recipe at 10:00 pm at night and I had no one else but myself to blame. My mind is just lusting over the thought of me tearing these soft stretchy naans endlessly. STOP! (but kinda don’t stop?) Anyway, my brain is almost near to this “Let me rest” point. It’s been a LONG LONG day of photo taking, cooking, and projects. It’s pretty exhausting but kinda fulfilling at the same time. And of course, I could have gone to sleep by now, but 10 pm is too early. Our standard these days is midnight!! YUCK! Enough already really! I need to change this lifestyle immediately! So, I won’t type any longer and torture you with my story (I know some of you skip straight to the recipe, good move!) and just present you with this homemade garlic naan.
I’ve made naan in the past but without much success and few things I could probably trace it back to were:
1. My kneading was no good
2. I added too much flour because well, my kneading was no good
3. I cooked the naan using regular oven, which makes the naan so dried-up
It’s not a news anymore that naan is traditionally cooked in a tandoor on a very high heat. My poor oven…geez….I’m trying to convince my husband to change to a new stove + oven, but anyways, regular oven at home is still not a match to a tandoor. But cooking the naan on the pan, really is a game changer for me. I get that nice char and the bread still turned out soft and I just love tearing them to eat.
I first saw recipe for Naan at Jamie Oliver’s site few years ago and have modified it to as shown below.
Homemade garlic naan (8-10 naan)
- 2 tsp instant yeast
- 1 cup lukewarm water
- 1/2 Tbsp sugar
- 3 1/3 cups of all-purpose flour
- 1 tsp salt
- 1 tsp of baking powder
- 2 1/2 Tbsp of cooking oil I used avocado oil- it's neutral tasting
- 4 cloves garlic grated
- 1/2 cup of plain Greek yogurt
- 2 cloves of garlic + melted butter - optional grated
- Fresh cilantro leaves
Place the instant yeast, lukewarm water and sugar in a bowl. Let it sits until foamy, around 10 minutes.
In a mixing bowl, combine the flour, salt, and baking powder. Add in the yeast, cooking oil, garlic, and yogurt
If using stand mixer:
Attach the dough hook and let it knead on speed 2 (on kitchen aid) for about 5 minutes or so. Until the dough is no longer sticky to the bowl and come together into a nice silky mass. It may be just a tiny bit sticky to the touch, but I know when this is the case, my bread always comes out soft
If kneading by hand:
Work through the sticky stage and knead until the dough is no longer sticky about 10-15 minutes. It will come together as smooth
Place the dough in a lightly oiled dough. Cover with a plastic wrap and place in a warm place (not hot or you might kill the yeast) and let it rise until doubled in size, about 1 hour or less
Lightly dust your working surface and your hands with flour. Place the dough on it and punch it down and roll it into a long log and divide into 8 to 10 equal pieces of dough. Keep them covered and work with one dough at a time. Roll the dough out into about 6-inch circle, it may not be perfect circle (as you can see in the photo). Don't roll the dough too thin though. We still want a soft thick naan, not a crispy naan. I would say about 1/4-inch in thickness
Cooking on stove-top:
Preheat your large skillet (iron-cast is best if you have one). Brush the skillet with some melted butter. Place the naan on the skillet and let it cook until the naan start to puff up and you see some char spots (my favorite parts) about 1-2 minutes. Brush with some butter and flip to the other sides and cook for another 1 minute or less. Remove from the heat and brush with more butter and garlic if you want. Continue with the rest of the dough and stack them up as you cook them. Serve warm with some fresh cilantro leaves or other dishes
Storing and reheating:
I wrap them up well individually with plastic wrap and freeze them if I'm not going to eat them the next day or so. When I want them, I just thaw them in the refrigerator and then sprinkle with some water and cover with aluminum foil and reheat in the oven at 425 F for 10 to 15 minutes until warm OR you can just throw them on the grill. They heat up nicely too. We get rid of our microwave a while ago, but I believe you can reheat it in microwave too after thawing. Just be sure not to use aluminum foil in there though
It’s not difficult to make I think, but the wait for the dough to rise and the kneading by hands (if you choose to knead by hands) can be a turn-off for some. Next round I will try the non-yeast version.
Check out other Asian Pastry, Bread, Buns, and Cakes you might be interested in.