Restaurant Style Garlic Naan
Soft and Buttery Homemade Garlic Naan - just like the one from your favorite Indian restaurant Enjoy it with your favorite curry
Soft and Buttery Homemade Garlic Naan - just like the one from your favorite Indian restaurant Enjoy it with your favorite curry
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons plain yogurt
- 2 teaspoons active dry yeast
- 3 tablespoons chopped cilantro
- 2 teaspoons minced garlic
- 3 tablespoons butter (i used unsalted)
- 3.25 cups +3-4 tablepoons all purpose flour (423 grams + 27
- 1 cup water (lukewarm 8 oz)
- 1/3 cup milk (lukewarm)
- 3 tablespoons oil (i used vegetable)
- 2 large garlic cloves (grated)
- nigella seeds/kalonji
- Carbohydrate 0.945990001783684 g
- Cholesterol 0.11484375004925 mg
- Fat 0.102896562885049 g
- Fiber 0.334404927940172 g
- Protein 0.72202877353264 g
- Saturated Fat 0.0287779747620447 g
- Serving Size 1 1 naan (5g)
- Sodium 438.282096835342 mg
- Sugar 0.611585073843512 g
- Trans Fat 0.0242647462589057 g
- Calories 7 calories
Step-by-step
- In a bowl whisk together 3.25 cups all purpose flour (423 grams) with 1 teaspoon salt. Set it aside.
- To the steel bowl of your stand mixer, add lukewarm water and then add the sugar and yeast. Let it bloom for 5-10 minutes. You will know the yeast is activated when its all bubbly and frothy on top.
- Once the yeast in activated, add to it lukewarm milk, yogurt and oil.
- Add the flour mixture and mix until combined. Also add the grated garlic. Start adding the remaining 3-4 tablespoons of flour (27-36 grams). Add 1 tablespoon at a time and add more if the flour is too sticky. I added around 3-4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn't be very sticky.
- Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is smooth. Transfer the dough to a greased bowl.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 60-90 minutes. If it's cold where you live, pre-heat your oven for few minutes and then turn it off. Then place your dough inside the oven (remember the oven should be off!).
- After around 90 minutes, the dough will be more than double in size. Punch the dough lightly to release the air.
- Divide the dough into 8 equal parts (around 100-105 grams each). Dough will be sticky so oil your hands while dividing the dough. Cover the dough balls with a kitchen towel and let them rest for 10-15 minutes.
- Meanwhile melt 3 tablespoons of butter, add minced garlic and chopped cilantro to it. Keep the garlic butter ready to brush on the naan.
- Heat up an iron skillet on medium-high heat. I really recommend using an iron skillet to make these naan. Take a dough ball and roll it into an oval shape, around 10 to 11 inches long and 6 inches wide. Apply little oil on top of the dough before you try to roll it. Also oil your roller. Do not try to roll the dough like you would roll a tortilla/roti/paratha. Simply stretch it length wise and then width wise.
- Dip your finger in water and then sprinkle some nigella seeds on top. This is optional.
- Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Brush the naan at this point with the prepared garlic butter.
- With the help of a tong, remove the naan from skillet, flip and transfer directly to the gas. There will be a little mess as the butter will pour down - don't worry, it's okay. If you want you can cover your burner with aluminium foil before you begin cooking the naan.
- You can also skip the step of applying butter at this point and apply it directly once the naan is cooked. I like applying it twice -->more garlic flavor!
- Cook the garlic naan for 15-20 seconds (directly on gas) until nicely golden brown from both the sides.
- Remove from heat and brush with more garlic butter. Serve these homemade garlic naan with dal makhani or butter paneer!
Restaurant Style Garlic Naan: A Home Cook's Delight
As a busy working mom, time is my most precious commodity. Weeknight dinners are a whirlwind of homework help, bath time chaos, and the ever-present question: "What's for dinner?" My family craves flavorful meals, and while takeout is tempting, the cost and often questionable ingredients make it less appealing. That’s why I’ve become obsessed with mastering quick, delicious, and homemade recipes. And nothing satisfies my family’s cravings like a warm, fluffy garlic naan, fresh from my kitchen.
I used to think naan was this mystical, restaurant-only food. The kind you ordered alongside a fragrant curry, marveling at its perfectly blistered surface and soft, pillowy interior. But I discovered that making it at home is surprisingly simple and far more rewarding. It’s become a staple in my kitchen, a versatile bread that elevates any meal. It's perfect served with curries, alongside stews, or even as a side to a simple bowl of soup. The aroma alone is enough to draw everyone to the table, promising a comforting and delicious experience.
The beauty of this recipe is its simplicity. It doesn't require any obscure ingredients or complicated techniques. The process is straightforward enough for even a novice baker, and the results are spectacular. The soft, buttery texture and the irresistible garlic flavor make it addictive. It’s the perfect balance of effort and reward - a little time invested yields a big flavor payoff.
Beyond the Recipe: Why Homemade Matters
Beyond the deliciousness, making my own naan has become more than just cooking; it's a small act of love and care for my family. It’s a way to connect with them, to share the process, and to enjoy the fruits of our labor together. It shows them that even amidst the busyness of life, I prioritize creating wholesome, delicious food for them. The pride on their faces when they bite into a warm, homemade naan is priceless.
It's also about control. When you make your own naan, you know exactly what ingredients are going into it. No hidden preservatives, artificial flavors, or anything I can’t pronounce. It’s pure, simple ingredients transformed into something extraordinary. This peace of mind is invaluable, particularly for families focused on healthy eating.
This recipe isn’t just a way to make delicious naan; it's a testament to the power of home cooking, a reminder of the joy found in creating something delicious and meaningful from scratch. So go ahead, try it. You might just surprise yourself with how easy it is and how much your family loves it.
Tips and Variations
Here are a few tips to ensure your naan turns out perfectly:
- Use lukewarm water and milk. Too hot will kill the yeast.
- Don't overwork the dough. Knead just until it comes together.
- Let the dough rise in a warm place. A slightly warm oven (turned off after preheating) works great.
- Oil your hands and rolling surface when handling the dough to prevent sticking.
- Use an iron skillet or griddle for best results. This helps create those beautiful blisters.
- Experiment with different herbs and spices. Add some red pepper flakes for a little heat, or try different types of cheese.
This recipe is a winner and has become a favorite in my household. I encourage you to try it, not just for the delicious naan, but also for the sense of accomplishment and family connection it brings. Happy cooking!
Ingredients:
The ingredients list provided in the original recipe is accurate and sufficient. I would not recommend any significant changes unless you prefer different herbs or a specific type of oil.
