As much as I would like to take credit for this delicious, pillowy naan recipe, I cannot. Everything I learned about Indian cooking came from this website thanks to one of my classmates at school who introduced me to it. Try as I might to recreate my favorite Indian dishes at home, the recipes that I find online were always missing that one thing that truly makes you feel like you’re eating an authentic Indian dish. Not until I found Indian Healthy Recipes and this authentic garlic naan recipe did I realize what it was that I was missing: a credible source with family taught technique.
I did alter this recipe SLIGHTY as the first time I made it I didn’t have enough milk, the second time I made it I used garlic salt instead of fresh garlic and greek yogurt instead of plain yogurt. The results still yielded perfectly both times.
This recipe includes two options (one that is leavened with yeast and one that is leavened with baking powder and baking soda) so if you have been personally victimized in finding yeast at the grocery store, you can still make naan at home thanks to this recipe.
Fortunately, I have my favorite brand of yeast in the freezer (if you can find this in stock BUY IT ASAP and store it in the freezer, it’s never dead like the packages at the grocery store), so the recipe I will be sharing here is for yeasted naan.
Anyway, I want to thank my classmate Sandhya who introduced me to Indian Healthy Recipes who has given me confidence in making some of my favorite Indian dishes at home and enabling me to have as much enjoyment out of them as if I had them at my favorite Indian restaurants.
By the way, this garlic naan pairs perfectly with Thai Style Mussels.
This authentic garlic naan is leavened with yeast and is forgiving enough for you to switch out certain ingredients that you have on hand.
- 3/4 tsp yeast
- 1/4 cup luke warm whole milk not to exceed 110°F
- 2 cups all-purpose flour or bread flour sifted
- 1/2 cup plain whole yogurt or greek yogurt
- 2 tbsp luke warm milk
- 2 tbsp melted butter
- 2 tsp sugar
- 1/2 tsp salt or
- 1 tsp garlic salt
- green onion, za'atar, cilantro or garlic salt to garnish
In the bowl of a stand mixer, combine yeast and 1/4 cup luke warm milk. Let sit for 10 minutes for the yeast to wake up. You should notice small bubbles forming on the top of your mixture.
Using a dough hook, add flour, yogurt, sugar and salt until decently incorporated. Slowly add in remaining milk and melted butter. You should be left with a sticky wet ball.
Remove dough hook and bowl and loosely cover the rim of the bowl with saran wrap, allowing one side to be loose to let gases escape as the bread starts to rise.
Let sit in a warm spot for about 2 hours until doubled in size.
When you bread dough has doubled, spread some flour on a flat surface and cut the dough into 6-8 equal balls, careful not to handle the dough too much.
Roll out each ball, as you are doing so, add your desired garnish if any and roll it into one side of the dough. Set aside once all dough pices have been rolled out into a small circle.
Heat a cast iron pan over medium high heat and add a little oil to the bottom to keep the naan from sticking.
Once the pan is hot and slightly smoking, add one naan at a time to the surface and cook for roughly 30 seconds to 1 minutes per side. It should bubble up when you flip it onto the other side.
Remove from heat and eat immediately.