How to make delicious, traditional garlic naan at home with just 10 ingredients and a super simple process. This Indian flatbread is simple, flavorful, and perfect for serving alongside curries and stews. Plus, this recipe is easily veganized too!
Combine the yeast, sugar, and lukewarm water in a bowl. Stir well to dissolve the yeast and then set aside to activate for 10 minutes.
Step 2: Prepare the naan dough
In a large bowl (or directly in a stand mixer), combine the flour, water, yogurt, olive oil, salt, and yeast mixture and mix well, kneading, until a dough is formed that is smooth and elastic.
Place the dough ball in a large oiled bowl, brushing the top with a little oil and covering with a kitchen towel. Set it aside in a warm location to rise for an hour until it doubles in size.
Step 3: Prepare the garlic butter topping
As the dough rises, prepare the topping by melting the butter in the microwave (or stovetop) and combining it with the remainder of the topping ingredients.
Step 4: Chop and shape the dough
Deflate the risen dough slightly and chop it into 6-8 pieces, depending on how large you want the garlic naan to be.
To shape them I just used my fingers and lightly pressed into the dough to deflate and shape it into my desired size/shape no thicker than about 1/4-inch.
Step 5: Cook the naan bread
Preheat a large skillet with a little oil over medium-high heat (I used 7 on my induction hob). Once hot, add one naan at a time and cook for 2-3 minutes until lots of bubbles form on top then flip and cook for a further 2-3 minutes. Repeat with the remaining naan.Make sure to keep any cooked naan under a kitchen towel to keep them warm/fresh before serving.
Step 6: Top the garlic naan
Brush each of the cooked naans with a little of the garlic butter mixture and then serve immediately.
To Make Ahead & Store:
To make ahead: any leftover prepared naan bread dough can be stored, covered, in the fridge for 2-3 days, and can be baked fresh daily.you can also freeze the prepared (and risen) naan dough. To do this, divide the dough into your individual naan bread pieces and press into the naan shape. Separate the different naan flatbreads with layers of parchment paper and store them in an airtight container/bag to freeze. Freeze for 1-2 months.You can then pan-fry the naan from frozen or thaw first before cooking.Leftovers: Any leftover cooked naan bread shouldn't be brushed with the garlic butter mixture and can be stored in the fridge for up to four days or freezer for 2 months. Reheat until warmed through in the microwave or oven then brush with the garlic topping when serving.
Feel free to add some minced garlic to the dough for more garlic flavor or even double brush the flatbread with the garlic butter mixture (once before cooking and again after)
To cook the naan in the oven: this isn't something I often do, but if you want to try it, you can bake in the oven at 500ºF/260ºC until golden brown. Broil them for a further few minutes if you want some light charring.
If you have a gas burner, you can lightly hold them over the flame at the end of the cooking process for that traditional charred effect that you get from restaurant/takeaway garlic naan.
You can, optionally, stuff the homemade naan bread with various stuffings; pesto, cheese, meat or a meat-sub, etc. To do so, just add the filling into a dough ball before rolling/shaping it into a naan.
For vegan naan: use your favorite dairy-free yogurt; soy yogurt and coconut yogurt will work well. Use vegan butter too.