Garlic Naan

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Garlic naan has a special place in my kitchen—and in my heart. The buttery, pillowy flatbread laced with golden char marks and that irresistible hit of fresh garlic is the kind of comfort food I crave more often than I’d like to admit. I love making it at home because I get to enjoy it fresh off the pan, still warm and soft, with little pools of melted butter and hints of chopped cilantro on top.

I remember the first time I made garlic naan from scratch. It felt intimidating, but once I realized how simple the ingredients were—and how forgiving the dough could be—it quickly became part of my regular rotation. Whether it’s paired with a creamy curry, dipped into soup, or just eaten on its own, this garlic naan brings restaurant-level satisfaction without leaving your house.

Why You’ll Love This Garlic Naan

Homemade garlic naan is soft, chewy, and full of flavor. You don’t need a tandoor oven to get that signature char—just a hot skillet will do the trick. It’s easier than you might think and far more delicious than store-bought versions. Plus, the aroma of garlic sizzling in butter will have everyone hovering around the kitchen.

What Kind of Flour Should I Use?

All-purpose flour works best for garlic naan. It gives you the perfect balance between softness and chew. If you’re aiming for a healthier version, you can swap in part whole wheat flour, but it will slightly alter the texture, making the naan a bit denser.

Options for Substitutions

• Yogurt: If you’re out of yogurt, sour cream or buttermilk makes a good stand-in to help tenderize the dough.
• Garlic: Fresh garlic is ideal, but garlic powder can be used in a pinch—just reduce the quantity.
• Butter: Use ghee for a richer, nuttier flavor, or olive oil for a dairy-free option.
• Cilantro: Optional, but recommended. If you’re not a fan, parsley or even chives work too.

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Ingredients for this Garlic Naan

Each ingredient in this garlic naan recipe plays a specific role in building its rich flavor and soft texture:

• All-purpose flour – This is the base of the dough, providing the structure and softness we expect in naan.
• Plain yogurt – Yogurt tenderizes the dough and adds a slight tang, which enhances the flavor.
• Milk – Helps keep the dough soft and supple.
• Baking powder – Acts as a leavening agent to give the naan its signature puff.
• Sugar – Balances the savory elements and helps with browning.
• Salt – Essential to round out the flavor of the dough.
• Oil – Adds moisture and helps the dough become elastic.
• Fresh garlic – Minced garlic gives the naan its bold, signature taste.
• Butter or ghee – Brushed over the top to infuse richness and shine.
• Fresh cilantro (optional) – For garnish and a pop of herbal freshness.

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Step 1: Prepare the Dough

In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, mix the yogurt, milk, and oil. Gradually add the wet ingredients into the dry and mix until a dough forms. Knead for about 5–7 minutes until smooth and elastic. Cover and let rest for 1 hour.

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Step 2: Divide and Roll

After resting, divide the dough into equal portions—usually 6 to 8 pieces. Roll each piece into a ball, then use a rolling pin to shape each one into an oval or tear-drop shape, about 1/4-inch thick. Lightly flour the surface if needed to prevent sticking.

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Step 3: Cook the Naan

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Place a rolled dough piece onto the dry pan. When bubbles form and the bottom has golden-brown spots (about 1–2 minutes), flip and cook the other side. Press gently with a spatula to ensure even cooking. Repeat with remaining dough.

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Step 4: Add Garlic Butter

In a small saucepan, melt the butter or ghee. Add minced garlic and cook for about 30 seconds until fragrant. Brush this garlic butter generously over each warm naan as it comes off the skillet. Sprinkle with chopped cilantro if desired.

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Step 5: Serve Warm

Stack the garlic naan on a plate lined with a clean towel to keep warm until ready to serve. Enjoy immediately for the best texture and flavor.

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How Long to Prepare the Garlic Naan

Making garlic naan from scratch takes about 90 minutes in total, including dough resting time. But most of that is inactive while the dough is resting and rising.

• Prep Time: Around 15–20 minutes to measure, mix, knead, and rest the dough.
• Cook Time: Approximately 20–25 minutes to cook all the naan on a skillet, depending on how many pieces you make and the size of your skillet.

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Tips for Perfect Garlic Naan

• Let the dough rest well—this helps develop gluten and ensures softness.
• Always cook naan on high heat for that classic blistered texture.
• Don’t skip the garlic butter—it’s what transforms this from plain naan into something special.
• Use a cast-iron skillet if possible. It retains heat well and gives that nice char.
• Roll the dough evenly—not too thick or thin—for perfect texture.

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Watch Out for These Mistakes While Cooking

• Skipping the rest time: This can make your naan tough and chewy.
• Using a cold pan: Without high heat, you won’t get those characteristic brown spots.
• Overloading garlic butter: While delicious, too much can make the naan greasy.
• Rolling too thin: It will cook too quickly and may turn crispy like a cracker.
• Undercooking: Make sure each side has golden brown spots—undercooked naan can taste doughy.

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What to Serve With Garlic Naan?

1. Butter Chicken

Rich and creamy, it pairs beautifully with garlic naan for the ultimate Indian meal experience.

2. Lentil Dal

A simple, wholesome comfort food that goes perfectly with naan for scooping.

3. Saag Paneer

The soft naan helps balance out the earthy flavors of spinach and spices.

4. Tikka Masala (Chicken or Tofu)

Spicy and creamy, this dish is perfect to mop up with garlic naan.

5. Chana Masala

The hearty chickpea curry is packed with protein and spice, ideal with naan.

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Storage Instructions

At Room Temperature: If you plan to eat the naan within a day, you can store it in an airtight container or wrap it in foil. It stays soft for about 12 hours.

Refrigerate: Store leftover naan wrapped tightly in foil or a zip-top bag for up to 3 days. Reheat in a skillet or microwave with a damp paper towel to regain softness.

Freeze: Garlic naan freezes well. Stack pieces with parchment between each, place in a freezer-safe bag, and store for up to 2 months. Reheat from frozen in a hot pan or oven until warm.

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Estimated Nutrition

Per piece (assuming 8 servings):

• Calories: ~210 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 210mg
• Fiber: 1g
• Sugar: 2g

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Frequently Asked Questions

Can I make garlic naan without yeast?

Yes! This recipe uses baking powder instead of yeast, which makes it quicker and easier to prepare.

Can I use whole wheat flour?

You can replace up to 50% of the all-purpose flour with whole wheat flour. The result will be a bit denser but still tasty.

How do I make it vegan?

Use plant-based yogurt, non-dairy milk, and olive oil instead of butter or ghee. The flavor will still be great.

Why is my naan not puffing?

Your skillet might not be hot enough. High heat is essential to create steam inside the dough, which causes puffing.

Can I bake naan in the oven instead of on a pan?

Yes, you can bake it on a pizza stone in a very hot oven (500°F or 260°C) for a few minutes, but stovetop yields better texture and char.

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Conclusion

Homemade garlic naan is an incredibly satisfying bread that turns any meal into a feast. With simple ingredients and a little technique, you can make restaurant-quality naan right in your kitchen. Whether paired with a hearty curry or enjoyed on its own, this garlic naan is sure to impress anyone who takes a bite. It’s buttery, garlicky, and utterly irresistible—perfect for any time you want to elevate your meal.

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