on Aug 22, 2023 Garlic naan is not just a dish, it’s an emotion. Afterall, who can say no to that soft yet crispy flat bread, with perfectly charred bits and bobs they serve at most Indian restaurants! But would you believe it if I told you that you can make restaurant-style garlic naan at home, and that it’s actually pretty easy? Plus, our homemade version doesn’t use yeast, which means the dough doesn’t need too much resting time and the whole dish comes together in less than an hour! My favourite part about this recipe is that even without a tandoor or an oven, you can get the same restaurant-style charred bits and a smokey flavour on the stovetop.
Delicious, homemade instant naan recipe with double garlic flavour Despite using no yeast, the naan turns out super soft and fluffy. This recipe uses mostly pantry staples.
How to make the best Garlic naan
- In a large bowl, add all purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, baking powder, curd, milk and a tablespoon of oil.
- Knead this for 3-4 minutes till you get a soft, smooth dough.
- Divide this into 6 balls and place them on a greased plate or baking tray.
- Brush them with oil and cover and let them rest for half an hour.
- Heat butter in a bowl and add the grated garlic. Mix to make garlic butter and set aside.
- Take a ball of dough and gently smash it with your fingers into a circle 3-4 cm in diameter. Sprinkle some garlic, nigella seeds and coriander and press down with your fingers.
- Now flip this over and roll this out into a thin oval or circular shape. Use dry flour while rolling.
- Brush the non-garlic side with water and then place the water side down on the upside-down tava.
- When ready to cook, place an iron tava or kadhai upside down on the stove. Heat it till it’s hot but it shouldn’t be smoking or the naan will not stick properly.
- Let this cook for a minute or so till you start seeing bubbles and then flip the tava over so that the naan is directly over the flames. Move the tava around till the bubbles become bigger, the naan is brown all over and charred around the edges.
- Remove the naan on a plate and brush with garlic butter. Serve hot!
Richa’s top tips to make the best Garlic naan
Make sure to roll out the dough really thin. This will allow the naan to fluff up while cooking and become crisp from the bottomMake sure the pan is hot enough, but not smoking before placing the rolled dough, or it won’t stick properly. Once you make dough balls, leave them to rest on a greased plate or baking tray to prevent them from sticking to the plate or each other. Dust with a little dry flour while rolling out the dough to make sure it doesn’t stick to the board. Always serve naan right off the stove and while it’s still hot to ensure it doesn’t become hard and chewy.
Can you freeze naan?
Yes! Freezing naan is a great way to take care of any leftovers. Naan stays good in the freezer for up to 3 months. Here’s what you need to do – Once you realise just how effortless it is to make fluffy yet soft and perfectly charred garlic naan at home, there’s no looking back. It is perfect for elevated weeknight dinners, elaborate weekend lunches, or unexpected guests! Serve it hot with a curry or dal of your choice for a delicious, heartwarming meal! Here are some dishes I love having with garlic naan:
Creamy matar paneer currySlow cooker chicken curryEasy one pot mutton (lamb) kofta curryAmritsari DalRestaurant style paneer butter masalaRestaurant style butter chicken masala
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Here’s everything you need to make this easy garlic naan
Flour: A mix of all purpose flour and whole wheat flour. You can use just all purpose flour too. I would not recommend using just whole wheat flour as that will alter the taste and texture of this recipe. Semolina: Makes the naan crispier. Salt: For flavour and seasoning.Sugar: Enhances the flavour. A little goes a long way. Baking soda and baking powder: Both baking soda and baking powder. Both of these ingredients help raise the dough and make the naan soft and fluffy. Curd: Works as a replacement to yeast. When combined with baking powder and soda, it helps leaven the dough and makes the naan super soft and fluffy. Greek yogurt or thick full fat curd works best for this recipe. Milk: Used to knead the flour and make the dough soft. Oil: Oil is used twice in this recipe. First, it’s added while making the dough, and then to coat the dough balls in order to prevent them from drying out. Garlic: Both chopped and grated garlic in a garlic butter for that intense double garlic flavour. Nigella Seeds: Used while rolling out the dough to give the naan a lovely nutty flavour similar to the one you find at restaurants. Coriander: Lends a dash of earthy freshness to the naan. Butter: Melted and mixed with grated garlic to make garlic butter.
