Can I make the dough ahead of time?

Yes. After the first rise, refrigerate the dough well covered, then bring it back to room temperature before shaping and cooking.

What if I cannot flip the pan over an open flame?

Simply flip the naan itself and cook the top side in the pan until you get browned and lightly charred spots.

Why did the garlic burn before the naan finished cooking?

The heat was likely too high or the garlic pieces were too coarse. Mince the garlic finely and keep the pan at medium-high, not maximum heat.

Can I freeze cooked garlic naan?

Yes. Cool completely, stack with parchment between pieces, and freeze airtight. Reheat on a hot pan for the best texture.

Home / Recipes / north_indian / Garlic Naan

north_indianMediumvegetariannut free

Garlic Naan

RATING

4.6/5(187)

TASTE SCORE

9/10

Soft, chewy Indian flatbread with a lightly blistered surface, brushed with garlic butter and finished with fresh coriander. It is perfect for scooping up rich curries and tastes best served warm straight from the pan.

PREP

20m

COOK

20m

SERVES

1 PIECE

363 cal

SERVINGS

METHOD · 7 STEPS

mix · ~5 min
Mix the dough ingredients.
1.Add all-purpose flour, sugar, instant yeast, and salt to a large bowl.
2.Add yogurt, milk, and oil, then mix into a shaggy dough.
3.Add 2 tbsp water little by little if needed to bring the dough together.
knead · ~8 min
Knead the dough until smooth.
Knead the dough for 6 to 8 minutes until soft, smooth, and slightly tacky but not sticky. Shape it into a ball.
TIPA soft dough gives naan its tender texture, so avoid adding too much extra flour.
rest · ~60 min
Cover and let the dough rise.
Lightly oil the bowl, place the dough inside, cover, and let it rise in a warm spot until puffed and nearly doubled.
prep · ~3 min
Prepare the garlic topping.
1.Mix the minced garlic and chopped coriander leaves in a small bowl.
2.Melt the butter in another small bowl.
3.Keep the nigella seeds and 2 tbsp water ready for shaping and cooking.
assemble · ~10 min
Divide and shape the naan.
1.Punch down the dough and divide it into 4 equal pieces.
2.Roll each piece into a ball, then flatten into an oval about 1/4 inch thick.
3.Press a little garlic-coriander mixture and a pinch of nigella seeds onto one side.
4.Brush the plain side lightly with water.
TIPThe water helps the naan stick to the hot pan while it cooks.
fry · ~8 min
Cook the naan on a hot pan.
1.Heat a heavy pan over medium-high heat until very hot.
2.Place one naan on the pan with the watered side facing down.
3.Cook until bubbles appear and the bottom sets, about 1 to 2 minutes.
4.Flip the pan over the flame if safe to do so, or flip the naan and cook the top until charred spots appear.
TIPUse high heat for blistered spots and quick cooking without drying the bread.
garnish · ~4 min
Brush with butter and finish the remaining naan.
Brush each hot naan with melted butter as it comes off the pan. Repeat with the remaining dough pieces and serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the dough slightly tacky while kneading; a drier dough makes the naan dense instead of chewy.
2
Let the pan get fully hot before the first naan goes in, or you will miss the signature bubbles and charred blisters.
3
Press the garlic-coriander mixture in firmly so it stays attached when the dough puffs and cooks.
4
Brush only a light film of water on the plain side; too much can make the naan steam instead of blister.
5
Cook one test naan first and adjust the heat if it browns before bubbles form or dries out before charring.
6
Brush with melted butter immediately after cooking so the hot bread absorbs the garlic aroma and stays soft.
7
Store leftovers wrapped in a towel, then reheat briefly on a hot pan to bring back softness and toasted spots.