Easy Garlic Naan Recipe: Soft, Buttery, and Restaurant-Style at Home
Learn how to make soft, fluffy Garlic Naan recipe, just like your favourite Indian restaurant! This easy recipe uses simple ingredients and yields perfectly charred, buttery naan every time. No tandoor needed!
Ingredients
- 225-250 grams self-raising flour
- 250 grams Greek Yoghurt I used Face 0% Greek Yoghurt
- 0.5 tsp baking powder
- 1 tsp salt
- 0.5 tbsp sugar
- 1-2 tbsp warm water
Garnish Ingredients
- 1 tsp sesame seeds optional
- 1 tsp nigella seeds optional
- 2 tbsp unsalted butter
- 1 tbsp fresh coriander, finely chopped
- 2 garlic cloves, finely chopped
Instructions
- In a wide bowl, mix by hand the flour, baking powder, salt and yoghurt until combined. If too dry, add 0.5- 1 tbsp of warm water at at time. When the dough comes away from the sides of your bowl it's ready. If the dough is too sticky, dust with flour and knead until it comes together.
- Knead to dough for 1 minute. Cover and rest for at least 30 minutes. You could quite easily leave it for a few hours.
- Put some extra flour in a bowl. Sprinkle some flour from the bowl onto your work surface and also lightly coat your rolling pin.
- Then make four balls from the dough and dip the balls in the bowl of flour. This helps to stop the dough sticking to the rolling pin and work surface.
- On the floured surface, roll each ball into an oval shape (about ¼" thick). Don't roll too thin—this keeps them soft. Use extra flour from the bowl if the naans stick to the rolling pin.
- On the tops of your naans, you can sprinkle the sesame seeds and nigella seeds. Gently push into the top of the naans. Either do this with your fingers or another gentle roll of the rolling pin.
- Heat a pan, skillet or tava/tawa on a medium to hight heat until it is very hot.
- Turn the heat to medium then place one naan on the dry skillet. Within 30 seconds, bubbles will form. Cook in total for around 1.5 to 2 minutes.
- Then flip the naan over and cook the other side for 1 minute, make sure you gently press the naan into the skillet/tava to encourage charring and that it properly cooks across the whole of the naan.
- In a small bowl, melt the butter, add in the coriander and garlic and mix through.
- With a basting brush, brush on the garlic butter mixture on each naan and serve.
