Authentic Garlic Naan Recipe – Fluffy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Garlic Naan Recipe – Fluffy Indian Flatbread

Hey everyone! If you’ve ever been to an Indian restaurant and fallen head-over-heels for that warm, fluffy, garlicky naan bread, you’re in the right place. 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 patience and this recipe, you’ll be enjoying restaurant-quality naan in your own kitchen in no time. It’s seriously that good.

Why You’ll Love This Recipe

This isn’t just any naan recipe. It’s the one I’ve perfected over the years, and it consistently delivers that perfect balance of soft, chewy texture and incredible garlic flavor. It’s surprisingly achievable at home, and the aroma while it’s cooking? Unbeatable! Plus, homemade naan is so much better than anything you can buy in a store.

Ingredients

Here’s what you’ll need to create this magic:

• 3.25 cups (380g) all-purpose flour
• 1 teaspoon (5g) salt
• 1 cup (240ml) lukewarm water
• 1 teaspoon (4g) sugar
• 2 teaspoons (6g) active dry yeast
• 0.25 cup (60ml) lukewarm milk
• 0.25 cup (60g) yogurt
• 2 tablespoons (30ml) oil
• 4 cloves garlic (grated)
• 3 tablespoons (42g) unsalted butter
• 2 cloves garlic (minced)
• 2 tablespoons (roughly chopped) fresh cilantro

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Active Dry Yeast: Don’t skip using active dry yeast, and make sure it’s not expired! This is what gives the naan its lovely rise. We’ll be “proofing” it to make sure it’s alive and kicking.
• Yogurt: Yogurt is a key ingredient! It adds a wonderful tang and helps create that incredibly soft, slightly chewy texture we all love in naan. Full-fat yogurt works best, but you can use low-fat if you prefer.
• Cast Iron Skillet: If you have one, a cast iron skillet is amazing for making naan. It gets super hot and gives you that slightly charred, authentic look and flavor. But don’t worry if you don’t – I’ll cover alternatives in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, whisk together the flour and salt.
2. In a separate small bowl, activate the yeast. Combine the lukewarm water, sugar, and yeast. 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!
3. Now, add the yeast mixture to the flour. Pour in the lukewarm milk, yogurt, oil, and grated garlic. Mix everything together until it starts to come together.
4. Gradually add the flour, mixing until a sticky dough forms. Don’t be tempted to add too much flour – a sticky dough is what we want!
5. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. It will still be slightly sticky, but much more manageable.
6. Grease a large bowl with a little oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
7. Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal balls.
8. Cover the dough balls and let them rest for 15 minutes. This makes them easier to roll out.
9. While the dough is resting, prepare the garlic butter. In a small bowl, melt the butter and stir in the minced garlic and chopped cilantro.
10. Roll each dough ball into an oval shape, about 6-8 inches long.
11. Heat a cast iron skillet (or a heavy-bottomed frying pan) over medium-high heat. Cook each naan for 1-2 minutes per side, until bubbles start to form and the bottom is lightly golden brown.
12. Brush the cooked naan generously with garlic butter.
13. For that authentic char, carefully flip the naan and cook it directly over a gas flame for 15-20 seconds. Be careful not to burn yourself! If you don’t have a gas stove, you can skip this step.
14. Brush with more garlic butter before serving.

Expert Tips

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

• Perfect Rise: A warm environment is key for a good rise. I usually preheat my oven to the lowest setting, then turn it off and place the bowl of dough inside.
• Sticky Dough: Don’t fight the stickiness! A little flour on your hands and work surface will help, but resist the urge to add too much flour to the dough itself.
• Flame Charring: If you’re charring the naan over a flame, use tongs to carefully flip it. Keep a close eye on it – it can burn quickly!

Variations

Naan is a blank canvas for flavor! Here are a few ways to customize it:

• Vegan Naan: Swap the yogurt and milk for plant-based alternatives like soy yogurt and almond milk. It works 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 amount of liquid slightly to get the right consistency.
• Spice Level: Add a pinch of red chili flakes to the garlic butter for a little kick. My family loves this!
• Festival Adaptations: During Diwali or Eid, I love serving naan with special dishes like biryani or nihari. It’s a festive treat!

Serving Suggestions

Naan is best served warm, straight off the skillet. It’s the perfect accompaniment to:

• Curries (butter chicken, lamb rogan josh, chana masala)
• Dal (lentil soup)
• Grilled meats
• Or simply enjoyed on its own with a dollop of yogurt!

Storage Instructions

• Cooked Naan: Store leftover naan in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Naan Dough: You can freeze naan 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? All-purpose flour works great! You can also use bread flour for a slightly chewier texture.
• Can I make naan without a cast iron skillet? Absolutely! A heavy-bottomed frying pan will work just fine. It just won’t get quite the same char.
• How do I know when the yeast is activated? The yeast mixture should become frothy and bubbly after about 5-10 minutes.
• Can I freeze naan dough or cooked naan? Yes! See storage instructions above.
• What is the best way to reheat naan? Wrap it in a damp paper towel and microwave for 10-15 seconds, or heat it in a dry skillet over medium heat.
• Why is yogurt used in naan? Yogurt adds a lovely tang and helps create a soft, chewy texture. It also helps with the rise!

Enjoy making (and eating!) this delicious naan. I hope it brings a little bit of Indian restaurant magic to your home! Let me know how it turns out in the comments below.