Meal Prep · North Indian
Garlic Naan
Soft, fluffy, and aromatic Indian flatbread infused with garlic and cilantro, perfect for any curry.
Ingredients
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Step-by-step- In a large bowl, whisk together warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Add flour, salt, yogurt, and 2 tablespoons of oil/ghee to the yeast mixture. Mix with a spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. The dough should be slightly sticky but manageable.
- Lightly grease a clean bowl with oil, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Once risen, punch down the dough gently and divide it into 6 equal portions. Roll each portion into a smooth ball.
- On a lightly floured surface, roll out one dough ball into an oval or teardrop shape, about ¼ inch thick. Sprinkle minced garlic and chopped cilantro over one side and gently press it into the dough with a rolling pin.
- Heat a cast-iron skillet or non-stick pan over medium-high heat until very hot. Place the naan, garlic-side down, onto the hot pan. Cook for 1-2 minutes until bubbles appear on the surface.
- Flip the naan and cook for another 1-2 minutes until golden brown spots appear and it’s cooked through. Alternatively, you can briefly cook the top side directly over a gas flame with tongs for a charred effect.
- Remove the cooked naan from the pan and immediately brush with melted butter. Repeat with the remaining dough balls. Serve warm.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 9 g |
| Carbohydrates | 45 g |
| Fat | 7 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled naan in an airtight container or zip-top bag. For best results, place a paper towel between layers to absorb moisture.
Freezer Up to 3 months
Once completely cooled, stack naan with parchment paper between each piece, then wrap tightly in foil and place in a freezer-safe bag. Thaw at room temperature before reheating.
Reheat Stovetop/Microwave
For stovetop: Heat a dry skillet over medium heat and warm naan for 1-2 minutes per side until soft. For microwave: Wrap naan in a damp paper towel and microwave for 20-30 seconds until warm and pliable.
Chef’s Corner
- Ensure your yeast is active by checking for foam after mixing with warm milk and sugar. If it doesn’t foam, your yeast might be old.
- Don’t over-flour your surface when kneading or rolling, as it can make the naan tough. The dough should be slightly tacky.
- A very hot pan is crucial for achieving the characteristic bubbly, slightly charred texture of naan. Don’t overcrowd the pan; cook one naan at a time.
