How to Make Garlic Naan?
Naan is one of the most popular Indian recipes on my site. Garlic Naan is a type of naan bread, with minced garlic on top of the bread.
To make the bread, you will need to make the naan dough, let it rest and then divide the dough into 8 portions. To cook the bread, use a cast iron skillet on the stove top. You don’t need an oven to make them.
The Ingredients for Garlic Naan
The recipe calls for very simple and every day ingredients, such as:
- All-purpose flour
- To make restaurant worthy Garlic Naan bread, I strongly recommend you to use a well-seasoned cast iron skillet.
- Cast iron skillet retains higher heat and spreads heat evenly, making it perfect to cook the naan with airy pockets inside the bread, plus gorgeous looking brown blisters on top of the naan.
- While resting the naan dough, cover it with a damp clothes.
Frequently Asked Questions:
How Many Calories Per Serving?
This recipe yields 8 pieces of the bread and each piece is only 192 calories.
Is it Healthy?
Yes, the recipe is healthy. It calls for healthy ingredients such as plain yogurt and garlic.
What to Eat with Garlic Naan?
The naan bread can be eaten on its own but they are best served with Indian curries or mango chutney.
What Dishes to Serve with this Recipe?
For a wholesome Indian meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Naan Recipe
Soft, puffy and airy Garlic Naan topped with minced garlic and melted butter. Make this skillet naan bread on stove top. The recipe is so easy, hassle-free and delicious!
- 1 teaspoon sugar
- 3/4 cup water
- 1/4 oz active dry yeast (2 1/4 teaspoons)
- 2 1/4 cups all-purpose flour
- 1/2 cup Greek yogurt, plain
- 1 tablespoon vegetable oil
- 3 cloves garlic, finely minced
- 2 tablespoons chopped cilantro leaves
- oil for greasing the skillet
- 4 tablespoons salted butter, melted
In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.
Transfer the all-purpose flour to a flat surface and make a well in the middle. Add the yeast mixture, yogurt, oil and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size, about 1 hour.
Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin. Sprinkle and press some minced garlic and chopped cilantro leaves on the top surface of the dough.
Heat up a cast-iron skillet over high heat and lightly grease the surface with some oil. Place the dough (with the garlic and cilantro side up) on the skillet. When the naan dough puffs up, bubbles and burnt spots appear , flip it over and cook the other side. Repeat the same until all dough are done.
Brush the naan with some melted butter and serve warm.