Authentic Garlic Naan Recipe – Soft & Fluffy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Garlic Naan Recipe – Soft & Fluffy Indian Flatbread

Hey everyone! If there’s one Indian bread that instantly makes any meal feel special, it’s naan. Seriously, a warm, fluffy piece of naan dipped in some delicious curry? Chef’s kiss. 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 consistently soft, flavorful, and oh-so-good. I’m so excited to share it with you!

Why You’ll Love This Recipe

This garlic naan recipe is all about simplicity and flavor. It’s surprisingly easy to make at home, even if you’ve never worked with yeast before. The result? A wonderfully soft and slightly chewy flatbread, bursting with garlicky goodness. It’s perfect for soaking up all those lovely curry sauces, and honestly, it’s just incredibly satisfying to make (and eat!).

Ingredients

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

• 2 teaspoons dried active yeast
• 2 teaspoons sugar
• ½ cup warm water (about 120ml)
• 3 cups all-purpose flour (about 360g)
• 1 tablespoon vegetable oil
• ¼ teaspoon salt
• 1 cup warm water or milk (about 240ml)
• 4-5 garlic cloves, minced
• 2 tablespoons ghee/butter

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break your naan!

• Active Dry Yeast: Make sure your yeast is active! Expired yeast won’t give you that lovely rise. If you’re unsure, test it – it should get foamy when mixed with warm water and sugar.
• Ghee vs. Butter: Traditionally, naan is brushed with ghee (clarified butter) for that authentic flavor. But butter works beautifully too, especially if you don’t have ghee on hand. Ghee will give a slightly nuttier taste.
• Flour Type: All-purpose flour is your friend here. Bread flour can make the naan a little too chewy, while cake flour won’t provide enough structure. A good quality all-purpose flour will give you that perfect soft texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s wake up that yeast. In a small bowl, mix the yeast, sugar, and ½ cup of warm water. Give it a little stir and let it sit for 5-10 minutes, until it gets nice and frothy. This means the yeast is alive and kicking!
2. In a large bowl, combine the activated yeast mixture, flour, salt, and oil. Slowly add the remaining 1 cup of warm water (or milk), mixing until a soft dough forms. You might not need all the water, so add it gradually.
3. Now for the kneading! Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it’s smooth and elastic. It should be soft, but not sticky.
4. Lightly coat a clean bowl with oil. Place the dough in the bowl, turning to coat it with the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 2 hours, or until doubled in size. Patience is key here!
5. While the dough is rising, let’s make the garlic butter. In a small bowl, mix the minced garlic with the melted ghee or butter. Set aside.
6. Once the dough has doubled, gently punch it down to release the air. Divide the dough into lemon-sized balls (about 8-10 balls).
7. On a lightly floured surface, roll each ball into a teardrop shape, about ¼ inch thick.
8. Now it’s time to cook! You have a few options:
   • Tawa (Griddle): Heat a tawa or flat griddle over medium-high heat. Wet one side of the naan with a little water and place it, wet-side down, on the hot tawa. Cook for about 1-2 minutes, until bubbles start to form. Flip and cook for another 30-60 seconds, until lightly charred.
   • Pressure Cooker: Place a tawa inside the pressure cooker. Heat on medium-high. Follow the same wet-side down cooking method as above.
   • Oven: Preheat your oven to 450°F (230°C). Place the naan on a baking sheet and bake for 5-7 minutes, until puffed up and lightly browned.
9. Immediately brush the cooked naan generously with the garlic butter. Serve warm and enjoy!

Expert Tips

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

• Soft Texture Secret: Don’t over-knead the dough! Over-kneading can make the naan tough.
• Preventing Sticking: Wetting the naan before placing it on the tawa creates steam, which helps it puff up and prevents it from sticking.
• Perfect Char: Don’t be afraid to let the naan get a little charred! That’s where a lot of the flavor comes from.

Variations

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

• Vegan Naan: Swap the ghee/butter for a good quality vegan butter or oil, and use plant-based milk. My friend, Priya, swears by using almond milk!
• Gluten-Free Naan: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of red pepper flakes or some finely chopped green chilies to the garlic butter for a little kick. My family loves this!
• Festival Adaptations: During festivals like Eid or Diwali, serve naan with rich, flavorful gravies like Nihari or Butter Chicken. It’s a match made in heaven!

Serving Suggestions

Naan is the perfect accompaniment to so many Indian dishes! Here are a few of my favorites:

• Butter Chicken
• Palak Paneer
• Chana Masala
• Dal Makhani
• Any curry, really!

Storage Instructions

Leftover naan? Don’t worry, it’s still delicious!

• Room Temperature: Store in an airtight container for up to 2 days.
• Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Reheat in a skillet or oven.

FAQs

Got questions? I’ve got answers!

• What type of flour is best for naan? All-purpose flour is the way to go! It strikes the perfect balance between structure and softness.
• Can I make naan dough ahead of time? Absolutely! You can make the dough up to 24 hours in advance. Just let it rise in the fridge, then bring it to room temperature before rolling and cooking.
• How do I get the bubbles in my naan? Wetting the naan before placing it on the hot tawa creates steam, which helps it puff up.
• What is the best way to cook naan without a tawa? A cast-iron skillet works great as a substitute! Or, you can bake it in the oven.
• Can I freeze leftover naan? Yes! Wrap it tightly and freeze for up to 2 months.

Enjoy making (and eating!) this delicious garlic naan. Let me know how it turns out in the comments below!