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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:
-
- Yeast
- All-purpose flour
- yogurt
- Oil
- Garlic
Cook’s Tips
-
- 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
Ingredients
- 1 teaspoon sugar
- 1/2 cup water
- 1/4 oz. active dry yeast
- 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)
Instructions
- 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 an 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I tried the Naan recipe but this one was even better!
Great and easy recipe. Very Authentic. I added black cumin seeds too. What a perfect treat.
Awesome I love cumin seeds.
Hi there—- I tried out this naan tonight and it would not get “shiny”. I didn’t want to over-knead it, since that usually makes bread tough. It did rise nicely, I got 10 rounds from it. It didn’t have a good taste— it had a very raw bread dough flavor and was rather tough. Was my yeast bad? I kneaded it for about 15 minutes but no longer. It did produce nice bubbles so I think I’ve made a mistake (not your recipe). (Was this supposed to be using maida all purpose flour? I used American “all purpose flour”)
Hi Anatol I am not sure what happened. Yes, American all purpose flour is fine. It sounds like your flour might not old and stale.
Thank you for your response so fast ?
I just noticed that I used “instant” yeast (which I’ve never used before). Perhaps that was the problem. It came out looking beautiful, I will try it again with new yeast. (The flour was new, the yeast though was close to its “use by” date)
I see. Yeah please try again.
No instant yeast would make no difference. I used it and turned out perfect. The only difference with instant yeast is you do not need to proof it prior to mixing it with the flour you can just throw it in with all the other ingredients and go for it but I always proof it just like the recipe suggests that way you know if your yeast is active and good before you go to the trouble of making the whole recipe so if you didn’t proof your yeast you probably should do that to make sure that it’s active that could be a problem. Your flour could be old. Your measurements could be off my was really sticky I ended up adding one additional maybe 2 tablespoons of flour and it came out perfect and I did it in a mixer kneaded it for eight minutes.
Thanks Robin.
My husband & I love garlic naan with our curries and I just tried your recipe (I halved the amount of ingredients since 4 naan is more than enough for the two of us) and it turned out perfectly delicious!
I’ve been exchanging messages with my other friends who have lived in Singapore or Malaysia who say making naan at home is difficult. Your recipe is simple to follow and it works well with a non-stick pan as well.
Thank you so much for sharing this great and tasty recipe! Will definitely make it again!!
Thanks!
Great Naan! First time trying this and it was easy and excellent…entire family loved it.
Thanks!
I’m interested in making this, but there are only two of us. What to do with leftover nan or dough if I don’t make 8?
Make them and freeze.
Made this last night and it turned out great. It took a lot of time and counter space though. My boyfriend came to help me and we made a fun project out of it. I’d come back to this recipe to make again but would only do it alone if I had an afternoon with a lot of time. Not while I was also trying to make a main dish to serve it with. Thanks for the delicious recipe.
Hi Rebecca, awesome. Try my Butter Chicken or Chicken Tikka Masala.