I don’t know about you, but I am obsessed with Indian food right now. After a recent trip to an Indian Restaurant in Houston, I wanted to try my hand at making my own curry. But, first things first, I needed to learn how to make that puffy, soft naan bread that completes any Indian dish. This recipe is quick and easy for any skill level. You will have buttery, mouth watering naan bread in no time!!!
Easy Homemade Naan With Garlic
This is an easy recipe for soft, thick naan bread.
- 1 Packet Instant Yeast I use Fleischmann's Rapid Rise Instant Yeast
- 1 Cup Warm Water
- 3 1/3 Cups All Purpose Flour
- 1/2 tbs White sugar
- 1 tsp Kosher salt
- 1 tsp Baking Powder
- 2 1/2 tbs Extra Virgin Olive Oil
- 4 Cloves Garlic minced
- 1/2 cup Greek Yogurt Plain I used Fat Free
Fill a measuring cup with 1 cup of warm water. (Not HOT!) Put your sugar into the water and stir to dissolve. Add your packet of instant yeast to the water. Let stand around 10 minutes or so until it gets foamy.
Next, in a mixing bowl, add your flour, salt, and baking powder. Mix Well.
Once your yeast is ready, add it to your dry ingredients. Add the yogurt, oil, and garlic.
Lightly dust your hands with flour and knead the dough until it is no longer sticky to the touch. This should take only around 10 minutes or so. It will come together as a nice smooth ball. You can also use a stand mixer with a dough hook attachment.
Place your ball of dough into an oiled container. Cover with a moist towel or plastic wrap. Set in a nice warm place, (Not HOT!) and let the dough rise until it has doubled in size. This should take around an hour.
Check your dough after an hour. It should be doubled in size.
Dust your work area lightly with flour. Punch down the risen dough and roll it into a long log and divide it into around 8 to 10 pieces. Use a roller and roll out each piece flat to around 1/4 of an inch. They do not have to be perfect.
Heat up your skillet. I use a cast iron skillet, it's the best! Spray with non-stick spray butter or olive oil. Put your naan in the pan and cook! It will start to bubble and puff up nice and pretty.
Cook your naan for around a minute or so. You will see nicely charred spots. Flip it and cook for another minute on the other side. Take it out of the pan and brush additional butter or Ghee onto the naan if you want. Stack each additional naan on top of each other. (I put my naan inside a clean towel and keep them covered and warm until ready to serve.)
You can serve your naan topped with fresh herbs such as cilantro or parsley. They are best used as utensils for curry in my opinion.
I store my naan in a plastic zip lock bag for up to three days. You can also wrap them individually and freeze them.
Hope you enjoy this recipe. Let me know how it turns out! We love to hear your feedback.