Authentic Garlic Naan Recipe – Whole Wheat & Skillet Charred

Last Updated on 5 months ago by Neha Deshmukh

Authentic Garlic Naan Recipe – Whole Wheat & Skillet Charred

Hey everyone! There’s just something magical about warm, fluffy naan, isn’t there? Especially when it’s slathered in garlic butter. I remember the first time I tried making naan at home – it was a bit of a disaster, honestly! But after a lot of practice (and a few burnt batches!), I’ve perfected a recipe that’s both authentic and totally achievable in your own kitchen. This isn’t just any naan; it’s a delicious blend of whole wheat and all-purpose flour, cooked to perfection on a skillet with a beautiful charred finish. Let’s get baking!

Why You’ll Love This Recipe

This garlic naan recipe is special for a few reasons. First, the addition of whole wheat flour adds a lovely nutty flavor and a bit more substance. It’s still wonderfully soft, but feels a little more wholesome. Second, we’re skipping the tandoor oven and using a skillet – making it accessible to everyone. And finally, that gorgeous char you get from briefly cooking it over an open flame? Chef’s kiss. It adds a smoky depth that takes this naan to the next level.

Ingredients

Here’s what you’ll need to make these amazing garlic naans:

• ?? teaspoon instant yeast
• 1 teaspoon sugar
• 3 tablespoons water (lukewarm)
• 1 cup whole wheat flour (about 120g)
• 1 cup all-purpose flour (about 120g)
• 1 teaspoon minced garlic
• 2 tablespoons neutral oil (like sunflower or vegetable)
• ?? – 1 teaspoon salt (start with ½ tsp and adjust to taste)
• ?? cup water (for kneading, approximately 180-240ml)
• 4 tablespoons butter
• 2 teaspoons minced garlic
• 2 tablespoons chopped mint or cilantro
• Nigella seeds (optional, for sprinkling)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Whole Wheat Flour: I love using whole wheat flour for the added flavor and texture. You can use 100% all-purpose if you prefer, but the whole wheat really elevates it.
• Nigella Seeds (Kalonji): These little black seeds add a beautiful visual appeal and a slightly oniony flavor. They’re totally optional, but I highly recommend them! If you can’t find them, sesame seeds are a decent substitute.
• Garlic Variations: Garlic preferences vary across India! In some regions, they prefer a milder garlic flavor, while others like it strong. Feel free to adjust the amount of garlic to your liking. I’ve grown up using a generous amount, so that’s what this recipe reflects.
• Oil: A neutral oil is best for the dough, so it doesn’t compete with the garlic butter flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s activate the yeast. In a small bowl, combine the yeast, sugar, and lukewarm water. Give it a gentle stir and let it sit for about 5-10 minutes, until it gets nice and frothy. This means the yeast is alive and ready to go!
2. In a large bowl, combine the whole wheat flour, all-purpose flour, minced garlic, oil, and salt. Add the frothy yeast mixture.
3. Now, gradually add the water, kneading the dough until it comes together into a soft, slightly sticky dough. You might not need all the water, or you might need a little more – just go with the feel of the dough.
4. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 45-60 minutes, or until doubled in size. Patience is key here!
5. Once the dough has risen, gently punch it down to release the air. Divide the dough into 6 equal balls. Let them rest for another 10-15 minutes.
6. While the dough is resting, let’s make the garlic butter. Melt the butter in a small saucepan. Add the minced garlic and chopped mint or cilantro. Cook for a minute or two until fragrant, then set aside.
7. Now, it’s time to roll out the naan! On a lightly floured surface, roll each dough ball into an oval shape, about ¼ inch thick. Sprinkle with nigella seeds (if using) and brush one side with a little water.
8. Heat a skillet (cast iron works best!) over medium-high heat. Cook the naan water-side down for about 1-2 minutes, until it starts to blister. Flip and cook for another minute.
9. Here’s the fun part! Using tongs, carefully hold the naan directly over a gas flame for a few seconds, until it chars slightly. Be careful not to burn yourself! If you don’t have a gas stove, you can skip this step, but it really adds a lot of flavor.
10. Brush the cooked naan generously with the garlic butter and serve immediately.

Expert Tips

• Warm Water is Key: Make sure the water for activating the yeast isn’t too hot, or it will kill the yeast. Lukewarm is perfect.
• Don’t Overknead: Overkneading can result in tough naan. Knead until the dough is smooth and elastic, but not overly so.
• Hot Skillet: A hot skillet is essential for getting those beautiful blisters.
• Fresh Herbs: Fresh mint or cilantro in the garlic butter makes a huge difference!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Naan Adaptation: Substitute the butter with vegan butter or olive oil.
• Gluten-Free Naan Adaptation: Use a gluten-free flour blend designed for bread making. You may need to adjust the amount of water.
• Spice Level Adjustment – Chili Garlic Naan: Add a pinch of red chili flakes to the garlic butter for a spicy kick. My friend, Priya, loves this version!
• Festival Adaptations – Eid/Diwali: Serve with your favorite Eid or Diwali curries and sides for a festive meal.

Serving Suggestions

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

• With a rich and creamy butter chicken.
• Alongside a flavorful lamb rogan josh.
• As a side to a spicy chana masala.
• Simply with a bowl of dal and a side of yogurt.

Storage Instructions

• Cooked Naan: Best enjoyed fresh, but you can store leftover naan in an airtight container at room temperature for up to 2 days. Reheat in a skillet or microwave.
• Naan Dough: You can freeze the dough after the first rise. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw overnight in the refrigerator before using.

FAQs

Let’s answer some common questions:

• What type of flour is best for naan? A combination of all-purpose and whole wheat flour works beautifully, but you can use all-purpose if you prefer.
• Can I make naan without a tandoor? Absolutely! A skillet works perfectly well. The charring over the flame is optional, but adds a nice touch.
• How do I get the perfect char on my naan? Carefully hold the naan with tongs directly over a gas flame for a few seconds. Watch it closely to prevent burning!
• Can I freeze naan dough or cooked naan? Yes! See storage instructions above.
• What is nigella seeds and can I substitute it? Nigella seeds (kalonji) are small black seeds with a slightly oniony flavor. Sesame seeds are a good substitute.
• What oil is best for making naan? A neutral oil like sunflower or vegetable oil is best, so it doesn’t compete with the garlic butter flavor.