Garlic Naan | Oven Baked Indian Flatbread
Garlic Naan is a flattened flatbread that is very famous in many parts of Asia. The Naan is of Persian origin and is usually cooked in a Tandoor.
Also, what differentiates the naan from the rest of the Indian flatbreads, like roti or chapatti, is the fact that it contains yeast or a similar leavening agent. I have seen making Nan in several TV shows and read about it in several cookbooks.
With a little tweaking based on my liking, this is a recipe that works great for me.
For me, making naan was always the Ah-Ah thing. I usually take the easier way out and make roti or phulkas or parathas, but there is nothing like making naans at home and eating them right out of the oven.
I made the garlic naan recently because my older son just loves garlic. If you want to make just plain naan, follow the recipe exactly except for brushing the dough with plain ghee instead of garlic-flavored ghee.
With just a little planning in the morning, one could make the naan for lunch and also enjoy a few for dinner on the weekend. I have tried making these on a griddle/pan, but I was not too happy with the texture.
I like the texture when cooked under the broiler. If you don't have an oven, cook it in a pan, covered on one side, and then flip it to the other side until evenly browned and puffed up.
I served the garlic nan with my kid's favorite subzi, honey-toasted tofu with sesame. Do try the naan with any of your favorite gravies and enjoy!
Ingredients to make Garlic Naan
To make the Naan -
- All-purpose flour - 4 cups plus more for dusting
- Water (lukewarm) - ¾ cup
- Warm milk - ½ cup
- Yogurt - ¼ cup
- Active dry yeast - 1 tbsp
- Sugar - 2 tsp
- Salt - 1 tsp
- Ghee /Clarified butter or oil - 3 tbsp
To make the Garlic topping -
- Ghee or oil + Ghee - 4 tbsp
- Garlic - 4 cloves (finely minced)
- Cilantro - 4 tablespoon (finely chopped)
Procedure to make Garlic Naan -
To make the flatbread dough -
- Add the yeast to the warm water, and also add the sugar to it. Mix it well and leave it to proof for 5-10 minutes.
- In the meantime, add the flour to a large bowl or to the bowl of the mixer. Add the salt, yogurt, and ghee or oil to the flour and mix it.
- Now add the proofed yeast mixture to the flour and mix well. Start kneading the dough, adding warm milk as we knead for about 10 minutes until it is soft, smooth, and pliable. The dough will be a little on the stickier side, but not too sticky. If the dough appears too wet, add a bit more flour. If the dough appears dry, add a little bit more warm water.
- Leave the kneaded dough in a greased bowl and let it rise for about an hour or until it doubles in size.
- In the meantime, let us make the garlic topping.
Make the garlic topping -
- Heat the ghee or oil and ghee mixture on a low flame. When it heats up, add the finely minced garlic and fry for about 30 seconds. Now add the chopped cilantro and give it a good mix. Turn off the heat and let it sit until ready to use. If using ghee, make sure to keep it in a warm place; otherwise, it might solidify upon cooling (especially in cold places).
Making the Naan -
- Take the rested dough out and punch it down. Now divide it into 14 equal pieces and roll them to make a ball
- Lay the rolled balls onto a baking tray and let them rest for 10-15 more minutes.
- Now take one ball at a time and dust it with a little flour. Roll it out into a teardrop shape naan.
- Lay the shaped dough on a greased, foil-lined tray. I usually keep two naans per tray.
- Brush the top of the flatbread dough with the garlic butter/oil and cook it under the broiler for 2 minutes. Keep an eye on it starting from 1 minute and 30 seconds.
- Now flip the garlic naan and let it cook for a minute more on this side.
- Remove the flatbread from the broiler and keep it warm in a foil-covered container. Repeat the same with the rest of the dough. I make whatever is needed for lunch and then leave the remaining dough balls covered in the refrigerator until I make them again. Take them out a couple of hours before making them.
- Serve the garlic naan warm with any side dish!
Few Subzis To Try With Naan
- Dubke From Uttarakhand - Gravy Of Lentils With Pakoras (Fried Dumplings)
- Bindi Subzi | Okra Subzi | Bhindi Masala
- Cabbage Paneer Kofta Curry
- Mooli Palak Subzi | Radish and Spinach Curry
- Gobi Butter Masala | Cauliflower In Creamy Gravy
- Paneer Butter Masala - No Onion No Garlic Version
- Kadai Vegetable Gravy | Restaurant Style Kadai Vegetable
- Horse Gram Subzi | Horse Gram Lentil Subzi | Kollu Subzi
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Recipe
Garlic Naan | Oven-Baked Indian Flatbread
Equipment
- Oven
Ingredients
TO MAKE THE NAAN -
- 4 cups All-purpose flour Plus more for dusting
- ¾ cup Water Lukewarm
- ½ cup Warm milk
- ¼ cup Yogurt
- 1 tbsp. Active dry yeast
- 2 teaspoon Sugar
- 1 teaspoon Salt
- 3 tbsp. Ghee /Clarified butter or oil
TO MAKE THE GARLIC TOPPING -
- 4 tbsp. Ghee or oil + Ghee
- 4 cloves Garlic Finely minced
- 4 tbsp. Cilantro Finely chopped
Instructions
To make the dough -
- Add the yeast to the warm water and also add the sugar to it. Mix it well and leave it to proof for 5-10 minutes.
- In the meantime, add the flour to a large bowl or in the bowl of the mixer. Add the salt, yogurt, and ghee or oil to the flour and mix it.
- Now add the proofed yeast mixture to the flour and mix well. Start kneading the dough adding warm milk as we knead for about 10 minutes until it is soft, smooth, and pliable. The dough will be a little on the stickier side but not too sticky. If the dough appears too wet, add a bit more flour. If the dough appears dry add a little bit more warm water.
- Leave the kneaded dough in a greased bowl and let it rise for about an hour or until it is doubled in size.
- In the meantime let us make the garlic topping.
MAKE THE GARLIC TOPPING -
- Heat the ghee or oil and ghee mixture on low flame. When it heats up add the finely minced garlic and fry for about 30 seconds. Now add the chopped cilantro and give it a good mix. Turn off the heat and let it sit until ready to use. If using ghee make sure to keep it in a warm place, otherwise, it might solidify upon cooling (especially in cold places).
MAKING THE NAAN -
- Take the rested dough out and punch it down. Now divide it into 14 equal pieces and roll them to make a ball.
- Lay the rolled balls onto a baking tray and let it rest for 10-15 more minutes.
- Now take one ball at a time and dust it with a little flour. Roll it out into a teardrop shape naan.
- Lay the shaped dough on a greased, foil-lined tray. I usually keep two naans per tray.
- Brush the top of the dough with the garlic butter/oil and cook it under the broiler for 2 minutes. Keep an eye starting from 1 minute and 30 seconds.
- Now flip the naan and let it cook for a minute more on this side.
- Remove from the broiler and keep it warm in a foil-covered container. Repeat the same with the rest of the dough. I make whatever is needed for lunch and then leave the remaining dough balls, covered in the refrigerator until I make them again. Take them out a couple of hours before making them.
- Serve warm with any side dish!
