Garlic Naan Bread
Garlic Naan Bread is a soft, fluffy Indian flatbread, perfect for pairing with curries, stews, or as a snack. This homemade recipe allows for customized flavors and freshness.
Ingredients
For the Dough
- 2 tsp instant yeast
- 120 ml warm water Ensure the water is warm but not hot.
- 300 g strong white bread flour Plus extra for dusting.
- 1 tsp sugar (caster or superfine)
- ½ tsp baking powder
- 1 tsp salt
- 150 ml natural yogurt (about 1/2 cup + 2 tbsp)
- 30 g melted unsalted butter
- 3-4 tbsp plain flour
For Garlic Butter
- 75 g melted unsalted butter For brushing.
- 1 tsp salt For garlic butter.
- 2 cloves minced garlic
- 2 tsp dried parsley (or 4 tsp finely chopped fresh parsley)
Instructions
Preparation
- Place the yeast in a bowl and add the warm water. Stir together and leave for 5 minutes until foam appears on top.
- Add the flour, sugar, baking powder, salt, yeast and water mixture, yogurt, and melted butter to a stand mixer bowl.
- Mix the dough together using the dough hook until combined.
- Once combined, knead the dough with the dough hook for 10 minutes until the dough is quite sticky.
- Place the dough in an oiled bowl, cover it with a damp cloth or clingfilm, and let it rise for 60-90 minutes until it doubles in size.
Cooking
- Dust the work surface with flour, divide the dough into 6 balls, dust each with flour, and roll them into teardrop shapes (about 18cm long and 12cm wide).
- Preheat the oven to its lowest setting to keep the naan warm.
- Heat a large frying pan over high heat. Once hot, place a naan in the pan and fry for about 3 minutes until it puffs up.
- Turn the naan over and cook for another 3 minutes until golden patches appear. You can cook it longer for darker patches.
- Meanwhile, mix the melted unsalted butter, salt, garlic, and dried parsley to make the garlic butter.
- Once cooked, place the naan on a baking tray and brush the top generously with the garlic butter mixture.
- Cover the tray with foil and put it in the oven. Repeat the process with the rest of the naan, brushing with garlic butter in between and keeping them warm under the foil.
Notes
Make sure the water is warm but not hot to activate the yeast properly. If you like a stronger garlic flavor, add more minced garlic to the butter mixture. Dust the dough with flour as needed to prevent sticking.