Garlic Naan - Indian Flatbread

5 from 5 votes

This most delicious garlicky naan bread is the perfect companion to your homemade lamb biryani or red lentil dal with spinach.

Prep Time5

Cook Time15

Rising time1 5

Total Time1 25

Course: Side Dish

Cuisine: Asian, Indian

Diet: Vegetarian

Servings: Naan Bread

Calories: 272kcal

⅔ cup lukewarm water (150 ml)
1 teaspoon fast-action dried yeast (3 g)
2 cups +1 tablespoon plain white flour / all-purpose flour (250 g)
3½ tablespoon plain yogurt (50 g)
½ teaspoon salt
¾ teaspoon baking powder (2 g)
3 teaspoon melted ghee or butter (2 teaspoon and 1 teaspoon separately) plus extra for kneading (15 grams) (10 grams and 5 grams separately)

Pour the warm water into a large bowl.
Whisk in the yeast and half of the flour, mix, cover the bowl and leave in a warm place for 30 minutes.
Stir in the yogurt and add the rest of the flour, salt, and baking powder. Mix with your hands to form a soft and sticky dough.
Spoon 2 teaspoon of the melted ghee or butter and rub it over the dough. Roughly squeeze the dough a few times, cover the bowl with cling film or a clean damp kitchen cloth and leave it to rise for another 15 minutes.
Pour another 1 teaspoon melted ghee or butter onto the dough and rub lightly all over. Turn the dough out onto a lightly oiled work surface and knead the dough for 30 seconds. Return it to the bowl, cover, and leave for 15 minutes to rise in a warm place.
By this time, the dough becomes much smoother. Knead lightly on the oiled surface for a minute and divide the dough into 4 equal pieces, roll them into balls, lightly dust with flour, and leave for 5 minutes before shaping.

Heat a large heavy-based non-stick pan or a large skillet on medium to high heat.
Lightly flour the balls and turn them into a teardrop or oval shape (about 3 mm or ⅛“ ) using your fingers or a rolling pin.
When the pan is really hot, place the dough and cook until golden brown and flip the dough using a tong. Cook for another couple of minutes.
Put on a plate and brush with garlic and butter mixture. Sprinkle some chopped coriander or parsley on naan bread.
Keep wrapped in a clean cloth while you roll out and cook the remaining naan bread.

The best type of flour for naan bread is all-purpose flour. Substituting it with other types of flour (such as whole wheat flour) will make the naan breads less soft and denser.
Getting the consistency of the dough right is the key factor for achieving perfectly soft naan bread. The amount of flour in this recipe should be taken as a guide.
For your naan bread to get bubbles on top, your skillet should be VERY hot.
This naan bread doesn't need much kneading but requires a few " knead and let it rise " sessions for a smooth dough.
Do not make the naan dough too thin. But making it too thick will result in an uncooked doughy center.
After cooking the naan bread, brush with some garlic butter/ghee for extra flavor and serve them straight from the pan.
Once you made the dough, you must use it promptly.