Easy, Soft, Flavorful Garlic Naan

The Origins of Naan

Naan (naah-n) has a rich history that dates back centuries to its earliest recorded appearance in the 1500s AC with popularity among Mughal nobility. It is known that the birth of naan’s came to be with India’s acquisition of yeast through trading with the Egyptians.

Originating in Central Asia and the Indian subcontinent, naan is known as a leavened flatbread traditionally baked in a tandoor (a high temperature oven). The word “naan” is derived from the Persian word “non” which translates to bread. It has become a staple in Indian cuisine and is enjoyed worldwide for its soft texture and versatility in accompanying various dishes.

It is interesting to note that naan has evolved over time and has influenced various cuisines globally. Its versatility has led to creative adaptations like stuffed naan with ingredients such as cheese, garlic, or even minced meats. The popularity of naan has transcended borders, becoming a beloved choice not only in Indian cuisine, but also in many modern day international restaurants and households.

About the Ingredients

The ingredient lineup for making naan is pretty simple. It consists of 4 ingredients: flour, water, yeast, and ghee/butter. These basic components come together to create a dough that is then stretched and baked to perfection in a tandoor. In the modern household kitchen, however, it is safe to assume that most of us don’t have access to a tandoor so in this recipe, we will be using a cast iron or Indian tava (you can also use a nonstick pan if needed). In some recipes, people use greek yogurt (known as dahi in Indian cuisine) which helps to enhance the texture and flavor of the naan for a more soft and flavorful end product.

The great thing with naan is that you can enjoy it with many different toppings. My favorite is garlic naan which includes ghee, minced garlic, and coriander. You can also top naan with cheese, green chilies, and much more – get creative!

How to Enjoy It

While originally, naans were usually served with kebabs and keemas (curried foods made of mince meats), its popularity has branched out its accompaniment potential to various curries and stews across India and the world.

My personal favorite dishes to enjoy naan with, are paneer tikka masala and malai kofta. Other popular pairings include channa masala, raita, chicken tikka masala, and many more classics within the Indian cuisine.

Disclaimers

• This recipe includes milk! Please be aware of any and all allergens. Safety first!!

References

“Naan.” Encyclopædia Britannica, Encyclopædia Britannica, inc., 15 May 2024, www.britannica.com/topic/naan.

“Everything You Need to Know about Naan.” Royal Nawaab, 9 July 2020, royalnawaab.com/everything-you-need-to-know-about-naan/.

Equipment and Alternatives!

Cooking equipment does not have to be complicated! Here are some alternatives to the equipment that I used in this recipe:

Equipment I Used.	Alternative Equipment Options
Measuring Cups/Spoons	None
Mixing Bowl	Counter
Whisk	Fork
Rolling Pin	Solid Bottle (no texture)
Non-Stick Pan	Cast Iron or Indian Tawa
Paper Towel (not recommended)	Cling Wrap (preferred)
Hot Pack	Wrapped in Tin Foil/Aluminum Foil

Step-by-Step Garlic Naan Recipe (with Pictures)

1. Bloom Yeast

Mix yeast, sugar, and warm water in a bowl. Cover and set aside for 10 minutes (the top layer should look like a foamy texture).

2. Dry Ingredients

In a separate bowl, add your flour and salt. Sifting is optional – I sifted but I have found that it produces the same result either way.

3. Add in Wet Ingredients

Add in your yeast, butter, and milk. Mix together by hand or with a spatula until an almost ball has been formed. (kneeding is not required)

4. 1st Proof

Cover the bowl with Cling Wrap and set aside, preferably a warm place for 60 – 90 minutes. (I would recommend in your oven with the light turned on)

5. Cutting the Dough

Remove the dough from the bowl and place it onto a lightly floured surface.

Cut it into 6 balls and smooth out by stretching and tucking in the edges of the dough. (see tutorial video above)

6. 2nd Proof

Place the naan dough balls onto a lightly floured baking dish and cover loosely and set aside in a warm place for about 15 minutes. (It should look about 1.5 times bigger at the end)

7. Rolling Out the Dough

Place one dough ball onto a lightly floured surface and press down with your hand. Sprinkle flour on both sides of the dough and start to roll out with a rolling pin. I like my naans to be a more elongated and oval. Roll them out until it is about 1 – 2 millimeters thick.

8. Heat Your Pan

Set a seasoned cast iron or thava onto your stove and set to a low to medium flame. Let it heat up for about 2 minutes before starting to cook.

9. Cook the Naans

Place a rolled out naan onto your heated skillet/thava and let it cook for 1 minute or until the bottom is a deep golden brown color (almost barely charred). Flip and cook the other side for the same 1 minutes until it has similar brown spots appear.

10. Garnish Naan Individually Before Setting Aside

Garnish with your choice of toppings: Garlic, ghee, cilantro, etc.

11. Cook, Garnish, and Repeat (6x)

Set aside and repeat with your other naans.

12. Final Product!!

Serve Warm and Enjoy!!