Homemade Garlic Naan
ID: c9e15c5c...
A perfectly soft, fluffy, and chewy homemade naan recipe made easily in a skillet. It features traditional blistered spots and a rich brush of garlic ghee for an authentic, smoky flavor without needing a tandoor oven.
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🍳 Cooking Flow
Activate the yeast in warm water with sugar, then combine with flour, salt, oil, and yogurt. → Knead the dough for 8-10 minutes until smooth and let rise for 1 hour until doubled. → Prepare the garlic ghee by melting butter, skimming milk solids, and mixing with minced garlic. → Divide dough into 8 portions, roll into ovals, and cook in a hot skillet until bubbly and charred. → Brush the warm, freshly cooked naan with the garlic ghee.
Cooking Steps
Brief Cooking Order
Activate the yeast in warm water with sugar, then combine with flour, salt, oil, and yogurt. → Knead the dough for 8-10 minutes until smooth and let rise for 1 hour until doubled. → Prepare the garlic ghee by melting butter, skimming milk solids, and mixing with minced garlic. → Divide dough into 8 portions, roll into ovals, and cook in a hot skillet until bubbly and charred. → Brush the warm, freshly cooked naan with the garlic ghee.
Introduction
A perfectly soft, fluffy, and chewy homemade naan recipe made easily in a skillet. It features traditional blistered spots and a rich brush of garlic ghee for an authentic, smoky flavor without needing a tandoor oven.
Step 1
Heat 1/2 cup of water to 105-110°F. Sprinkle the active dry yeast and 1 tsp of granulated sugar over the warm water, stir, and let sit for 5-10 minutes until frothy.
Step 2
In the bowl of a stand mixer, add 2 1/4 cups of all-purpose flour and 1 tsp of salt. Whisk briefly to combine.
Step 3
Pour the activated yeast mixture, 1 tbsp of olive oil, and 1/3 cup of plain yogurt into the flour mixture.
Step 4
Mix on low speed using a dough hook until the ingredients come together, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, silky, and elastic.
Step 5
Shape the kneaded dough into a ball. Coat the inside of the mixer bowl with oil, place the dough back inside, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
Ingredients List
Important Notes
Make sure the water temperature is between 105°F and 110°F; water that is too hot will kill the yeast, and water that is too cold will not activate it.
Yogurt is a key ingredient that provides moisture and gives the naan its signature tender and chewy texture.
Do not skip the 8-10 minutes of kneading. Developing gluten is essential to achieve the perfect chewiness for naan.
For the flip-pan method, you must use an ungreased pan that is NOT non-stick, otherwise the dough will slide off when turned upside down.
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