Easy Garlic Naan Bread

Garlic Naan is that fluffy aromatic bread my family cannot resist during Indian night at home. This recipe delivers soft chewy naan with a perfect garlicky kick that soaks up every last bit of curry sauce. You do not need fancy tools or hours to make this at home and I promise the result is just as satisfying as restaurant naan.

I made this garlic naan for my mother’s birthday and everybody raved about how warm and fresh it tasted. Now she asks me to bake an extra batch just so she can nibble on it the next morning.

Ingredients

• All-purpose flour: gives structure and soft texture use unbleached for best flavor
• Active dry or instant yeast: makes the bread rise and helps with the chewy bite always check the expiry date before using
• Sugar: feeds the yeast and gives subtle sweetness use plain white sugar for best activation
• Warm water: adds moisture and helps the yeast bloom make sure it is lukewarm not hot
• Salt: brings balance to the flavor sea salt gives the best taste
• Plain yogurt: adds tenderness and tang try to use full-fat for richer dough
• Oil or ghee: adds richness and softens the bread ghee gives a classic Indian flavor
• Minced garlic: delivers that strong garlicky punch chop fresh garlic for the most aroma
• Melted butter for brushing: gives glossy finish and buttery taste choose unsalted for control over saltiness
• Chopped cilantro or parsley: adds freshness and color cilantro is traditional but parsley works if preferred

Step-by-Step Instructions

Activate the Yeast:

Combine yeast sugar and warm water in a bowl Leave it undisturbed for about ten minutes until a bubbly froth forms on the surface This means your yeast is alive and ready for action

Prepare the Dough:

In a large bowl mix together flour salt yogurt and oil Use your hands or a sturdy spoon When the yeast mixture looks frothy pour it in Knead everything together by hand for about ten minutes until the dough becomes soft and elastic It helps to oil your hands lightly to prevent sticking

First Rise:

Cover the dough bowl with a clean towel or wrap Place in a warm spot Let it rest for about one hour until it has doubled in size The dough should feel puffy and light when poked

Shape the Naans:

Punch the dough down gently to release air Divide into eight equal pieces Roll each piece into a ball then flatten and stretch or roll into an oval shape about eight inches long The classic naan shape is an elongated teardrop but ovals or rounds work too

Cook the Naans:

Heat a heavy skillet or cast iron pan over medium-high until hot but not smoking Wipe with a little oil or ghee Lay one naan onto the skillet Watch for the dough to bubble and puff after about one minute Flip with tongs and cook the other side until golden brown with dark spots Stack cooked naans in a towel to keep warm

Finishing Touches:

In a small bowl mix melted butter with minced garlic Brush this mixture generously over the hot naans Sprinkle with a little salt if you like extra flavor Finish with a shower of chopped cilantro or parsley for that fresh pop

Pin

There is something magical about the scent of warm garlic and buttery naan wafting through the kitchen My kids always beg for the first piece straight from the skillet and it takes me back to nights in my childhood when bread was the star of the meal

Storage Tips

Store cooled naan in an airtight container in the fridge It stays soft for up to four days For longer storage freeze each naan individually wrapped and reheat from frozen in a skillet with a dab of butter Naan reheats beautifully and regains its fresh-baked softness

Ingredient Substitutions

For a dairy-free version swap out yogurt with unsweetened coconut milk and butter with plant-based spread Gluten-free flour works with a touch of xanthan gum to mimic regular dough Choose mild oil like avocado or vegetable if you do not have ghee

Serving Suggestions

Garlic naan is perfect with creamy curries like tikka masala or saag paneer It makes a great base for quick flatbread pizzas or wraps I love using leftover naan for savory breakfast sandwiches or scooping up spicy lentils

Cultural Context

Naan is a staple in Indian cuisine baked in a tandoor oven for its signature charred finish While most home cooks use a hot skillet the flavor and texture are still delicious This recipe lets you bring that festive restaurant feel into your weeknight meals

Recipe FAQs

→ Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used in equal measure. Simply mix it directly with the dry ingredients without proofing.

→ How do I keep naan soft after cooking?

Brush with melted butter immediately after cooking and cover with a clean kitchen towel to retain moisture.

→ Is it possible to make vegan garlic naan?

Absolutely! Swap yogurt for coconut milk and use plant-based butter or oil for a dairy-free version.

→ Can I freeze leftover naan?

Yes, freeze naan individually wrapped. Reheat in a skillet or microwave straight from the freezer for best texture.

→ What dishes go well with garlic naan?

Garlic naan pairs perfectly with Indian curries such as Tikka Masala, Aloo Gobi, or Saag Paneer.

→ Can I use gluten-free flour in this bread?

Yes, simply substitute with a gluten-free blend and add xanthan gum for the ideal texture and elasticity.