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Today, we’re making Garlic Naan. During the Mughal Empire in India, the Maharajas feasted on flatbread baked in tandoor ovens. Naan is served in Indian homes and restaurants worldwide. But did you know that it actually originated from Ancient Persia?

The word naan comes from nan e sangak, which translates to bread baked on hot pebbles. Naan is made with flour, yogurt, yeast, and sugar. These elements create a light and fluffy bread. Adding finely minced garlic toasted in butter produces a new dimension to the classic naan.

The naan is flattened and placed against a hot tandoor oven, creating a puffed-up bread browned in certain spots. The best part about this recipe is that you don’t need a tandoor oven to make naan at home. You can use a regular fry pan or a tawa, which is a flat pan for cooking flatbreads.

Ingredients

Active dry yeast, Sugar, Warm water, All-purpose flour, Salt, Whole milk yogurt, Butter, Vegetable oil, Garlic cloves, Chopped Parsley.

Garlic naan uses a few ingredients to create a delicious fluffy flatbread. Active dry yeast is optimal for this recipe; it requires minimal effort, along with sugar and warm water, to create a yeasty mixture that gives the naan a chewy and soft texture.

Whole milk yogurt adds moisture and makes the naan soft. Butter adds flavour; you can use salted or unsalted. If choosing salted, then use salt sparingly in the naan recipe. Garlic cloves are finely minced and can be incorporated into the dough mixture. Double the quantity of the garlic and add it in.

Instructions

Activate the Yeast: Heat one cup of water in the microwave. Test the temperature to ensure the water is not hot; it should be lukewarm. Add two teaspoons of warm water to a small bowl. Add two teaspoons of dry active yeast to the bowl. Add one teaspoon of sugar to the bowl.

Lightly mix the ingredients and set aside. Wait five to eight minutes, and you will see these poofs of clouds, known as the yeasty, bubbly pockets that form on the surface of the yeast mixture. This shows that the yeast is alive! 😃. If it does not activate, the yeast is stale, or the water is hot. Yeast is an essential element of the fermentation process. Once the yeast has activated, move on to the next step.

Mix the ingredients: Add the flour to a bowl. Add salt. Add whole milk yogurt to the bowl. Add olive oil and warm water to the bowl. Add the activated yeast and mix well. This mixing process is called kneading; it takes approximately seven to eight minutes to combine the wet and dry ingredients. Use your hands or a hand mixer. Cover your garlic naan mix with cling wrap and set aside. It has to rest for approximately 45 minutes to one hour.

Make the Naan: Break off a piece of naan dough and roll it into balls. If the dough is sticky, dip in some all-purpose flour. Dust flour onto a clean surface. Place the naan dough ball on the surface, flatten it with your hands, or use a rolling pin. Once flattened, add butter to a preheated pan on medium-high heat and cook for one minute on each side. Thereafter, remove and set aside. Repeat the process for all naans. Garnish with the garlic butter and finely chopped parsley.

Garlic Butter: Finely chop the garlic. Preheat a pan on medium-low heat. Add butter and finely minced garlic to the pan. Cook for two minutes. Remove and set aside. Finely chop the parsley.

Can I make garlic naan at home? Yes, and it tastes surprisingly better than store-bought versions. You only need basic ingredients, such as flour, yeast, sugar, yogurt, salt, and minced garlic.

Can I make garlic naan without a tandoor? Yes, you do not need a tandoor. A tandoor can provide a smoky flavour; however, you can accomplish similar results with a cast-iron skillet or a regular pan.

How to Serve Garlic Naan?

Think of curries, stews, and spicy foods. There are so many possibilities when it comes to serving garlic naan. You can serve it alongside some grilled lamb chops with Baba Ghanoush. Beef Stew is also another incredible option for this flatbread. Creating a meze platter featuring h ummus, marinated olives, sumac onions, and Baked Chicken with Garlic Yogurt will make a great combination of flavours.

How to Store Garlic Naan?

Store in the fridge in an airtight Tupperware. It will last for three to four days. Naan freezes well. First, let it cool completely, then wrap it in parchment paper separately. You can store it for two to three months. To reheat, defrost it and warm it in a skillet with butter.