Perfect Homemade Garlic Naan Bread! This restaurant style easy garlic naan recipe is a must-try recipe! Plus, you don’t need a tandoor (clay oven) to make it at home. You will get soft, fluffy texture with the right amount of garlic flavor.
2-3tablespoonsCilantro or coriander leaveschopped finely
Instructions
Warm up the milk in the microwave or on the stovetop. Make sure that milk is not cold or not hot. It should be just warm, otherwise, yeast will not bloom. Add this warm milk to a stand mixer bowl along with sugar and yeast. Stir once and let it sit for 10-15 minutes and the yeast will become frothy.
Add room temperature yogurt, water, oil and garlic. Stir to mix everything.
Add flour, salt and baking powder into the bowl.
Attach the dough hook. Run the mixture on low-medium until it forms a smooth dough.
Brush the dough and the inside of the bowl using oil. Cover it and let it rest for 1-2 hours or until the dough gets doubled in size.
To make garlic-infused ghee, heat the ghee in a small pan on medium heat. Once the ghee is hot add minced garlic. Stir and cook for 30 seconds only and turn off the stove.
Remove this to a small bowl and keep it aside to brush on cooked naan.
After the dough proofing, it rises more than double. Punch it down and divide it into 6 equal portions and make smooth round balls.
Before you start rolling, heat the cast iron skillet on medium-high heat.
Start rolling it using a rolling pin. Roll into a 6-7 inches long oval shape. If needed you can dust the flour lightly.
Now the skillet is hot (just starting to smoke). Now place the rolled naan and within a few seconds, it starts to bubble up. Cook the first side for around a minute and then flip using a spatula.
Cook another side by pressing lightly using a spatula for around 45 seconds. Look the bottom part is also cooked and charred. Remove it from the pan and place it on a plate.
Drizzle some garlic ghee all over the naan. Using the brush spread the ghee and garlic evenly. Garnish with freshly chopped cilantro and serve hot.
Notes
Highly recommend using a cast iron skillet to cook garlic naan on the stovetop. The heat conduction of the cast iron skillet helps to make large bubbles that result in a soft and fluffy texture with a few charred and crisp spots.
Milk has to be lukewarm so yeast can bloom nicely. If the milk is cold from the refrigerator or hot then it can kill the yeast.
If the yeast doesn’t bloom meaning the yeast has expired or the milk temperature was not right. In that case, start over with a new pack of yeast. If the yeast hasn’t bloomed to a frothy texture then the dough will not rise.
Yogurt has to be at room temperature (not directly from the fridge) otherwise dough won’t rise properly.
How to promote the dough rising? Keep the bowl of dough in a warm place. If you are cooking on a stovetop and you have a microwave on top then keep it in the microwave as it will be slightly warmer. Or keep it in the oven or in the cabinet.
For storage and serving details, please check the post above.