Garlic Naan Recipe – Authentic Indian Flatbread with Wheat Flour

Last Updated on 2 months by Neha Deshmukh

Garlic Naan Recipe – Authentic Indian Flatbread with Wheat Flour

Hey everyone! If you’ve ever been to an Indian restaurant and fallen head-over-heels for that soft, pillowy, slightly charred flatbread served with your curry, you need this recipe. I remember the first time I tried to make naan at home – it was a bit of a disaster! But trust me, with a little practice and these tips, you’ll be whipping up restaurant-quality garlic naan in no time. It’s seriously the best.

Why You’ll Love This Recipe

This garlic naan recipe is all about bringing that authentic Indian flavor to your kitchen. It’s surprisingly achievable at home, even without a tandoor oven! We’re using a skillet method, which gives you a lovely char and a wonderfully soft texture. Plus, that garlic butter… oh, that garlic butter! It takes this naan to a whole other level. It’s perfect for soaking up all those delicious curry sauces.

Ingredients

Here’s what you’ll need to make this magic happen:

• 2 cups (250g) cake wheat flour, bread flour, or all-purpose flour
• 1 tsp (5g) dry instant yeast
• 1 tbsp (15ml) granulated sugar
• 1 tsp (5g) salt
• 2 tbsp (30ml) vegetable oil
• 140 ml warm milk (about 110°F / 43°C)
• 2 tbsp (30ml) plain yogurt
• 1 tbsp (15ml) water
• ¼ cup (57g) butter
• 2-3 cloves garlic, minced

Ingredient Notes

Let’s talk ingredients for a sec! Choosing the right flour makes a big difference.

• Flour: Cake wheat flour will give you the softest, most tender naan. Bread flour offers a slightly chewier texture, and all-purpose flour is a great all-rounder.
• Yogurt: Don’t skip the yogurt! It adds a lovely tang and helps create that signature soft texture. Full-fat yogurt works best, but low-fat will do in a pinch.
• Regional Variations: Traditionally, naan is cooked in a super-hot tandoor oven, which gives it that incredible smoky flavor. But honestly, a good cast-iron skillet gets you pretty darn close! You’ll also find variations in thickness and shape depending on the region of India.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In the bowl of an electric mixer, combine all your dry ingredients – flour, yeast, sugar, and salt. Give it a good mix until everything is well combined.
2. In a separate bowl, whisk together the warm milk and yogurt. Add this mixture, along with the vegetable oil, to the dry ingredients. Mix until a soft dough forms. If it’s too sticky, add a little flour, a tablespoon at a time. If it’s too dry, add a splash of milk.
3. Now, knead the dough on medium speed for 3-4 minutes until it’s smooth and elastic. It should pull away from the sides of the bowl. This is where the magic happens!
4. Transfer the dough to a lightly greased bowl, coat the surface with a little oil, cover it, and let it rise in a warm place for 1-2 hours, or until it’s doubled in size. Patience is key here!
5. Once it’s risen, gently punch down the dough to release the air. Divide it into 10 equal portions. Roll each portion into a ball, cover them, and let them rest for 10 minutes. This helps them roll out easier.
6. Lightly oil each dough ball and roll it out thinly on a flat surface, stretching it into a teardrop shape approximately 24cm long and 14cm wide. Don’t worry about making them perfect!
7. Heat a cast-iron skillet over medium-high heat. Cook each naan for about 1-2 minutes per side, until bubbles form on the surface, then flip and cook the other side until lightly charred. Keep a close eye on them – they can burn quickly!
8. While the naan is cooking, make the garlic butter. Combine the butter and minced garlic in a microwave-safe bowl. Microwave in 15-second intervals until melted and fragrant.
9. Generously brush the warm naan with that glorious garlic butter before serving. If you’re storing the naan, wait to apply the butter until you reheat it.

Expert Tips

Want to take your naan game to the next level? Here are a few tips I’ve learned along the way:

• Soft & Chewy Texture: The key to soft naan is a well-kneaded dough and a good rise. Don’t rush the rising process!
• Troubleshooting: If your naan is tough, you likely over-kneaded the dough or didn’t let it rise long enough. If it’s cooking unevenly, your skillet might not be hot enough.
• Resting Times: Seriously, don’t skip the resting times! They allow the gluten to relax, resulting in a softer, more pliable dough.

Variations

Let’s get creative!

• Vegan Naan: Swap the yogurt and milk for plant-based alternatives. Coconut yogurt and almond milk work beautifully. My friend, Sarah, swears by this version!
• Gluten-Free Naan: Use a good quality gluten-free flour blend. You might need to adjust the liquid slightly to get the right consistency.
• Spice Level: Add a pinch of chili flakes to the garlic butter for a little kick.
• Festival Adaptations: During Diwali or Eid, I love serving naan with special dishes like biryani or nihari.

Serving Suggestions

Naan is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With your favorite Indian curries (butter chicken, anyone?)
• As a side with kebabs
• Scooping up creamy dal
• Even just on its own with a little chutney!

Storage Instructions

Leftover naan? No problem!

• Cool completely before storing in an airtight container at room temperature for up to 2 days.
• You can also freeze naan for up to 2 months. Reheat in a skillet or microwave.

FAQs

Got questions? I’ve got answers!

1. Can I make the dough ahead of time? How long can it be refrigerated?

Yes, you can! After kneading, place the dough in a greased bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling out.

2. What kind of oil is best for making naan?

Vegetable oil is perfectly fine, but you can also use ghee (clarified butter) for a richer flavor.

3. I don’t have a cast-iron skillet. What can I use instead?

A heavy-bottomed frying pan will work, but it won’t get as hot as a cast-iron skillet, so you might not get the same level of char.

4. My naan is too hard. What went wrong?

Likely, the dough wasn’t kneaded enough, or it didn’t rise for long enough. Make sure to give it plenty of time to rest and develop.

5. Can I freeze naan? What’s the best way to reheat it?

Absolutely! Wrap each naan individually in plastic wrap, then place them in a freezer bag. Reheat in a dry skillet over medium heat, or microwave for a few seconds.

6. What is the difference between naan and roti?

Naan is made with white flour, yogurt, and sometimes milk, resulting in a soft, leavened flatbread. Roti is typically made with whole wheat flour and water, and it’s unleavened.

Enjoy! I hope you love this recipe as much as I do. Let me know how it turns out in the comments below!