Ah, the garlic naan—it’s like a warm hug for your taste buds, swirling with the aroma of freshly baked bread and that irresistible garlicky goodness. Honestly, every time I make it, I picture myself in a bustling Indian kitchen, surrounded by spices and chatter, even if I’m just in my tiny apartment. Let’s face it, life is too short for bland bread, right?
Steps
- Combine warm water, sugar, and yeast in a bowl and allow it to sit for 5-10 minutes until it becomes frothy.
- Add milk, yogurt, oil, minced garlic, flour, baking powder, and salt to the yeast mixture. Mix with your hands until a dough forms.
- Transfer the dough to a floured surface and knead for about 3-5 minutes until smooth.
- Lightly grease a bowl with cooking oil, place the dough inside, cover with plastic wrap, and leave it at room temperature for about an hour to let it double in size.
- Divide the risen dough into 10 equal pieces and shape them into balls. Roll each ball into an oval shape about 6 inches long and 1/8 inch thick.
- Heat a large cast iron skillet over medium-high heat and lightly grease it with oil. Place a piece of dough on the skillet and cook until bubbles form, around 1-2 minutes.
- Brush the top with a little oil, flip, and cook for another 1-2 minutes until golden spots appear on the bottom.
- Remove the naan from the skillet and wrap it in a clean kitchen towel to keep warm. Repeat the cooking process with the remaining dough pieces.
- For the garlic butter topping, mix melted butter and minced garlic in a bowl, then brush over each cooked naan. Sprinkle with fresh herbs if desired.
Ingredients
- 1/4 cup warm water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons active dry yeast or instant, rapid rise yeast
- 3/4 cup warm milk
- 3/4 cup Greek yogurt or natural plain yogurt
- 1/4 cup vegetable oil, plus 2 tablespoons extra for cooking
- 2 cloves garlic, minced
- 4 cups plain flour, plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons melted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh cilantro or parsley, chopped
Nutritional Values
Calories: 2870kcal | Carbohydrates: 410g | Protein: 80g | Fat: 100g | Saturated Fat: 30g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 3160mg | Potassium: 1130mg | Fiber: 20g | Sugar: 20g | Vitamin A: 1360IU | Vitamin C: 4mg | Calcium: 740mg | Iron: 20mg
FAQ
- What is the difference between naan bread and pita bread?
- Naan bread and pita bread are both yeast-raised flatbreads, but they differ in texture and ingredients. Naan uses a richer dough with ingredients like ghee, yogurt, and sometimes eggs, leading to its soft texture, while pita is made with a simpler dough of flour, water, yeast, and salt, resulting in a firmer consistency.
- How is garlic naan bread traditionally cooked?
- Traditionally, garlic naan bread is baked in a Tandoor oven, which uses charcoal or wood fire. However, this recipe adapts the process for stovetop cooking using a hot cast-iron skillet.
- Can you store garlic naan bread, and how?
- Yes, you can store garlic naan bread. If planning to store it, avoid brushing with garlic butter. Once cooked, let it cool to room temperature, then place it in ziplock bags. It can be kept at room temperature for up to two days or refrigerated for up to four days.
- How do you reheat garlic naan bread?
- To reheat garlic naan bread, warm it in a skillet over low-medium heat or microwave for about 10 seconds. After reheating, you can brush it with garlic butter to enhance the flavor.
- Can you freeze garlic naan bread?
- Yes, garlic naan bread can be frozen for up to two months. Store plain naan (without garlic butter) in the freezer. When ready to use, let it thaw at room temperature, then reheat as desired, and brush with garlic butter if preferred.
Tips
- Ensure High Heat for Cooking: Use a well-greased, hot cast-iron skillet to cook the naan. The high temperature helps the dough rise quickly, creating the airy, bubbly texture that is characteristic of naan bread.
- Keep Naan Soft After Cooking: After cooking each naan, wrap it in a clean kitchen towel. This helps to retain moisture and keep the bread soft while you cook the remaining pieces.
- Avoid Condensation When Storing: If you’re planning to store the naan, let it cool completely to room temperature before sealing it in ziplock bags. This prevents moisture build-up, which can affect the texture.
- Reheating Tips: To enjoy stored naan, reheat them in a pan over low-medium heat or briefly in the microwave. Finish by brushing them with garlic butter for a freshly made flavor.
Equipment
- Cast Iron Skillet – Essential for achieving the authentic naan texture and flavor.
- Rolling Pin – Used for rolling the dough into the required shape and thickness.
- Mixing Bowl – A large bowl for mixing and allowing the dough to rise.
- Plastic Wrap – To cover the dough while it rests.
- Pastry Brush – For brushing the naan with garlic butter or oil.