This homemade garlic naan bread is soft, buttery, and full of flavor. Just the perfect bread to enjoy with so many different cuisines. Use it to scoop up some spicy curry or wrap around some Greek chicken. There are so many possibilities for enjoying this delicious flatbread.
What makes it even better is how easy it is to whip up this recipe at home. Don’t be put off by using yeast or kneading. You probably have a heavy-duty mixer on your counter that makes this recipe a snap. And if you don’t, you can easily use your hands and a bit of flour to knead the dough for a few minutes to produce wonderful results. Since naan needs only a little bit of kneading, this recipe is a perfect introduction to making your own bread.
Difference Between Flatbreads and Naan
Flatbreads are a category of bread that consists of mainly flour water and salt. The dough is rolled flat and quickly cooked. Naan, pita, and even pizzas are all examples of flatbreads. These pieces of bread can be unleavened (made without ingredients that would cause them to rise) or leavened with yeast, baking powder, baking soda, or a combination of leaveners. Other ingredients are also added to the basic flour, water, salt list to increase flavor and add texture.
Flatbreads are enjoyed around the world, but especially in the cuisines of the near and far East as well as many others.
Using Yeast Flatbreads
You can make unleavened flatbread, but I prefer the taste and soft texture that the yeast provides. You do need to proof the yeast by mixing it with warmish water (make sure the liquid feels slightly warm but not hot or you can kill the yeast) and sugar so the yeast can bubble up and grow. Then mix in the other ingredients and either let your mixer knead the dough for 3-5 minutes or knead the dough by hand until it feels springy and smooth.
Now you will need to wait while the dough rises. Typically, the dough will puff up in size in 45 – 60 minutes, provided the room is fairly warm and free of drafts. Place the bowl containing the naan dough in the warmest spot in the kitchen and check your email while the yeast does its work.
Forming Homemade Garlic Naan Bread
Once the dough has risen to nearly double in size, you can form the flatbread. The dough is soft and elastic which makes it easy to work with. Lightly flour a counter and form the homemade garlic naan bread into a round ball.
Using your palms, flatten the dough into a circle about 10 inches in diameter and about 2 inches thick.
Divide the dough into eights with a bench scraper or knife.
Pick up one section at a time and stretch the dough into a circle.
Continue flattening and stretching the dough circle or oval until it is about 8 inches in diameter and only about 1/4 inch thick. Be careful not to poke a hole in the dough. It may be easier when the dough becomes thinner to place the piece on the counter and work out any thick parts with your fingertips.
Repeat until all the naan pieces are flattened.
Meanwhile, allow a heavy skillet to heat up over medium-high heat. Add some oil and place one naan in the skillet.
The dough will begin to puff up in places, (this produces the characteristic dark spots in the flatbread). Watch the edges and when the bread begins to color, flip the dough and brush on some butter garlic sauce. Continue cooking until the naan is cooked. Remove the piece and repeat the process with the remaining dough circles.
Homemade Garlic Naan Bread
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 90 Minutes
- Yield: 8 servings 1x
- Category: Breads
- Method: stovetop
- Cuisine: Greek, Asian, Indian
Description
This easy to make flatbread recipe lets you enjoy delicious warm naan bread brushed with garlic butter anytime.
Ingredients
- 1/3 cup warm water
- 2 teaspoons yeast
- 1 tablespoon sugar or honey
- 1/3 cup plain Greek yogurt
- 2 tablespoons vegetable oil or olive oil
- 2 cloves garlic, minced
- 1 egg
- 2–1/2 – 3 cups all-purpose flour
- 1 teaspoon kosher salt
Garlic Butter Sauce
- 3 tablespoons butter. melted
- 2–3 cloves garlic, minced
- 1 tablespoon fresh parsley, minced
Instructions
- In the bowl of a stand mixer fitted with the dough hook, add the warm water, yeast and sugar or honey. Mix once to come and let the yeast proof for 3-5 minutes until the yeast begins to bubble and become frothy.
- Add the yogurt, oil, minced garlic and egg and mix until the yogurt and egg are combined.
- Stir in 2 cups of the flour and the salt and mix on low speed for 1 minute. With the mixer running, continue adding the flour a little at a time until the dough comes together and pulls away (cleans) from the side of the bowl. Knead for 2 minutes more.
- Lightly oil a large bowl and transfer the dough to the bowl, it will feel a little sticky. Cover and let rest for 45-60 minutes in a warm, draft-free spot.
- Punch down the inflated dough with your fingers. Lightly flour a counter and remove the ball of dough. The dough should now feel soft and elastic
- Using your palms, flatten the dough into a circle about 10 inches in diameter and about 2 inches thick.
- Divide the dough into eights with a bench scraper or knife.
- Pick up one section at a time and stretch the dough into a circle.
- Continue flattening and stretching the dough circle or oval until it is about 8 inches in diameter and only about 1/4 inch thick. Be careful not to poke a hole in the dough. It may be easier when the dough becomes thinner to place the piece on the counter and work out any thick parts with your fingertips.
- Repeat until all the naan pieces are flattened.
- Make the garlic butter sauce in a small bowl. Melt the butter and mix with the minced garlic and parsley, set aside.
- Meanwhile allow a heavy skillet to heat up over medium-high heat. Add some oil and place one naan in the skillet.
- The dough will begin to puff up in places, (this produces the characteristic dark spots in the flatbread). Watch the edges and when the bread begins to color, flip the dough and brush on some butter garlic sauce. Continue cooking until the naan is cooked. Remove the piece and repeat the process with the remaining dough circles.
What to Eat with Naan
You can enjoy this flatbread with Greek Lemon Chicken or any curry, especially any dish with lots of sauce. Try using it as the bread for a sandwich or wrap. Imagine all the possibilities. Store any leftover pieces in a covered container. Enjoy within 5 days or transfer to a zip-close bag and freeze for up to three months. Defrost and reheat to enjoy homemade garlic naan bread in the future.
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