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Garlic Naan

Soft, buttery and delicious garlic naan, that are so easy to make!
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Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 1 hour
Total Time 2 hours
Course Bread, Side Dish
Cuisine Desi
Servings 8 Garlic Naans

Equipment

  • Rolling Pin
  • Cast iron or non stick pan
  • Pastry brush

Ingredients
  

Naan Ingredients

  • 500 g 00 flour 4 cups
  • 7 g dried active yeast (1 packet)
  • 2 tsp sugar
  • 1 tsp salt
  • 360 ml warm water
  • 2 tsp baking powder
  • 50 g melted butter (1/4 cup)

Garlic Butter

  • 115 g softened butter (1/2 cup)
  • 3 - 5 cloves fresh garlic (depends on personal preference)
  • small bunch fresh parsley or coriander
  • flaky sea salt (optional)

Instructions
 

  • Start by blooming the yeast, mix the warm water and sugar until the sugar has dissolved, then add in the yeast and mix. Cover the yeast mixture with a plate or some cling film (saran wrap) and let it bloom for 15 - 20 minutes.
  • Mix together the flour, salt and baking powder
  • Pour in the yeast mixture and knead the dough together until smooth. The dough will be a little sticky but keep kneading it and it will come together. (This would be easier in a stand mixer)
  • Add in the melted butter and knead, the dough will be slightly greasy on the outside. Place cling film (saran wrap) onto the bowl and a cloth on top to block out the light
  • Leave the dough to proof for an hour, until doubled in size and punch out the air
  • Divide the dough into 8 even balls
  • Prep the garlic butter by, finally chopping the garlic and herbs. Before combining with softened butter and salt, if desired
  • Roll out one ball of dough at a time, into a circle or an oval
  • Heat up a non stick or cast iron pan on a high heat
  • Now, add in the naan and cook on a medium - high heat for about 1 - 2 minutes on each side
  • Once golden browned and fully cooked, take out into a basket or a plate
  • Then brush with the garlic butter, serve and enjoy!

Notes

  • Cook on a high heat - Cook the naan on a medium high heat, in a hot pan. This will  make the naan puff up and rise quickly
  • Use a non stick pan - this will make the naan closer to a tandoori naan, as naan is not traditionally fried so, this creates a crisp edge that isn't too oily
  • Let your dough proof in a warm space - cover the dough in cling film (saran wrap) and place on a cloth to block out the light and then place in a warm place
  • When reheating - add a splash of water to the naan and heat in a pan, on a medium heat for 1 minute on each side
  • Use a stand mixer - This dough is quite sticky and a lot easier to make in a stand mixer, though you can knead this with your hands if you’d like!
  • Serve with - your favourite curries and a side of salad and yogurt
Keyword Garlic, Naan