Making garlic naan at home is easier than you think - it only takes 45 minutes! Unlike other naan recipes, you don’t need any yeast or a long resting time. Plus I have a super tomfool tip to make this uneaten garlicky. Scroll lanugo to find out how to make garlic naan at home
Love Indian Bread? Try my Lachha Paratha | Flaky Layered Flatbread, Bhatura, Soft Rotis - How to make them at home or Perfect Pooris - Fluffy and Light as air!
Garlic naan is not just a dish, it's an emotion. Afterall, who can say no to that soft yet crispy unappetizing bread, with perfectly charred shit 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 unquestionably pretty easy?
Plus, our homemade version doesn’t use yeast, which ways the dough doesn’t need too much resting time and the whole dish comes together in less than an hour! My favourite part well-nigh this recipe is that plane without a tandoor or an oven, you can get the same restaurant-style charred shit 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 weightier Garlic naan
1. In a large bowl, add all purpose flour, whole wheat flour, semolina, salt, sugar, sultry soda, sultry powder, curd, milk and a tablespoon of oil.
2. Knead this for 3-4 minutes till you get a soft, smooth dough.
3. Divide this into 6 balls and place them on a greased plate or sultry tray.
4. Skim them with oil and imbricate and let them rest for half an hour.
5. Heat butter in a trencher and add the grated garlic. Mix to make garlic butter and set aside.
6. Take a wittiness of dough and gently smash it with your fingers into a whirligig 3-4 cm in diameter. Sprinkle some garlic, nigella seeds and coriander and printing lanugo with your fingers.
7. Now flip this over and roll this out into a thin oval or circular shape. Use dry flour while rolling.
8. Skim the non-garlic side with water and then place the water side lanugo on the upside-down tava.
9. When ready to cook, place an iron tava or kadhai upside lanugo on the stove. Heat it till it's hot but it shouldn’t be smoking or the naan will not stick properly.
10. Let this melt for a minute or so till you start seeing frothing and then flip the tava over so that the naan is directly over the flames. Move the tava virtually till the frothing wilt bigger, the naan is brown all over and charred virtually the edges.
11. Remove the naan on a plate and skim with garlic butter. Serve hot!
Richa’s top tips to make the weightier Garlic naan
- Make sure to roll out the dough really thin. This will indulge the naan to fluff up while cooking and wilt well-done from the bottom
- Make sure the pan is hot enough, but not smoking surpassing placing the rolled dough, or it won’t stick properly.
- Once you make dough balls, leave them to rest on a greased plate or sultry 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 wilt nonflexible and chewy.
Can you freeze naan?
Yes! Freezing naan is a unconfined way to take superintendency of any leftovers. Naan stays good in the freezer for up to 3 months. Here’s what you need to do -
- Make the naan as usual and indulge it to tomfool completely.
- Once cool, lay all the naans on a sultry tray or a freezer-safe dish in a single line and freeze for a couple of hours or until frozen. Make sure the naans aren’t touching each other.
- Next, remove the naan from the freezer and wrap each naan in a cling mucosa or aluminium foil. Transfer everything to a ziploc bag or snapped container.
- When you’re ready to eat, indulge it to defrost in the refrigerator for a few hours and then reheat on the stove until soft.
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 nomination for a delicious, heartwarming meal!
Here are some dishes I love having with garlic naan:
- Creamy matar paneer curry
- Slow cooker yellow curry
- Easy one pot mutton (lamb) kofta curry
- Amritsari Dal
- Restaurant style paneer butter masala
- Restaurant style butter yellow masala
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No-Yeast Butter Garlic Naan
Ingredients
- 1 ¾ cups All Purpose Flour maida
- ¼ cup Whole Wheat Flour aata
- 1 tablespoon Semolina sooji
- 1 teaspoon Salt
- 2 teaspoon Sugar
- ⅛ teaspoon Baking Soda
- ⅛ teaspoon Baking Powder
- ⅓ cup Curd
- ¼ cup Milk may need an uneaten tablespoon or two
- 2 tablespoons Oil divided
- 3 tablespoons chopped Garlic
- 2 tablespoons Nigella Seeds
- 2-3 tablespoons chopped Coriander
- 1 teaspoon grated Garlic
- 3 tablespoons melted Butter
Instructions
- In a large bowl, add all purpose flour, whole wheat flour, semolina, salt, sugar, sultry soda, sultry 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 sultry tray. Skim them with oil and imbricate and let them rest for half an hour.
- Heat butter in a trencher and add the grated garlic. Mix to make garlic butter and set aside.
- When ready to cook, place an iron tava or kadhai upside lanugo on the stove. Heat it till it's hot but it shouldn’t be smoking or the naan will not stick properly.
- Take a wittiness of dough and gently smash it with your fingers into a whirligig 3-4 cm in diameter. Sprinkle some garlic, nigella seeds and coriander and printing lanugo 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 lanugo on the upside lanugo tava. Let this melt for a minute or so till you start seeing frothing and then flip the tava over so that the naan is directly over the flames. Move the tava virtually till the frothing wilt bigger, the naan is brown all over and charred virtually the edges.
- Remove the naan on a plate and skim with garlic butter. Serve hot!
Video
Notes
- If the dough is extremely sticky, add a teaspoon of flour at a time till it's workable. The dough should be soft and pliable
- Roll the naan thin so that it puffs up better
- To make this in the oven, heat the oven to 220C or as upper as your oven will go. Place the sultry tray in the oven to get it nice and hot. Roll out the naan with all the toppings. Skim the other side with water and place it water-side lanugo on the hot sultry tray, stuff shielding not to shrivel yourself. Now place the sultry tray when in the oven. After 3-4 minutes once you see the naan puff up and see frothing on top, turn on the sizzle function (or only the top element) and melt it for flipside 2-3 minutes till it browns a bit. Then take it out and skim it with butter.
Nutrition
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 yo-yo 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 sultry powder: Both sultry soda and sultry 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 sultry powder and soda, it helps leaven the dough and makes the naan super soft and fluffy. Greek yogurt or thick full fat curd works weightier 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 widow while making the dough, and then to stratify 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 requite the naan a lovely nutty flavour similar to the one you find at restaurants.
- Coriander: Lends a soupcon of earthy freshness to the naan.
- Butter: Melted and mixed with grated garlic to make garlic butter.
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