If you’ve ever dreamed of capturing the warm, pillowy goodness of restaurant-style bread right in your own kitchen, this Authentic Artisan Garlic Naan Recipe is your new best friend. Imagine soft, slightly charred flatbreads bursting with fragrant garlic and fresh cilantro, with a subtle tang from yogurt that makes every bite indulgent yet comfortingly familiar. This recipe isn’t just about making naan; it’s about bringing the heart of Indian cuisine to your stove, fulfilling that craving for something warm, buttery, and full of flavor that pairs perfectly with any meal or stands gloriously on its own.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients that each play an important role in creating the perfect naan. From the yeast that makes the dough rise beautifully to the fresh garlic and cilantro that infuse irresistible aroma and taste, every component is thoughtfully chosen to bring you an authentic experience.
- Active dry yeast (2 1/4 teaspoons): The magical leavening agent that makes the naan soft and airy.
- Granulated sugar (1 teaspoon): Feeds the yeast and adds a touch of subtle sweetness.
- Warm water (3/4 cup, about 110°F): Activates the yeast to get your dough rising nicely.
- All-purpose flour (2 1/2 cups): The hearty base that gives naan its structure.
- Salt (1/2 teaspoon): Balances flavors and enhances the overall taste.
- Plain whole milk yogurt (1/4 cup): Adds richness, moisture, and that signature tangy tenderness.
- Olive oil (2 tablespoons): Helps keep the dough soft and pliable while adding subtle depth.
- Unsalted butter, melted (2 tablespoons): Brushed on for that luscious, buttery finish.
- Garlic (3 cloves, finely minced): The star flavor that infuses every bite with savory warmth.
- Fresh cilantro (2 tablespoons, chopped): Adds a fresh, bright touch to balance the richness.
- Extra flour (for dusting): Prevents sticking and helps shape perfect ovals.
How to Make Authentic Artisan Garlic Naan Recipe
Step 1: Activate the Yeast
Start by combining your active dry yeast, sugar, and warm water in a small bowl. This little mixture is where the magic begins. Let it sit for 5 to 10 minutes until it becomes foamy—this signals that the yeast is alive and ready to make your naan wonderfully light and airy. It’s a small step but absolutely essential for that authentic texture.
Step 2: Mix and Knead the Dough
In a large bowl, whisk together flour and salt. Then, add the yogurt and olive oil, followed by your bubbly yeast mixture. Stir gently until the dough just comes together. Now, move to a lightly floured surface and knead for 8 to 10 minutes. This process is your workout and your quiet moment; kneading develops the gluten, giving your naan structure while keeping it tender. Aim for a smooth and elastic dough that springs back when pressed.
Step 3: Let the Dough Rise
Lightly oil a bowl and place your dough inside, covering it loosely with a cloth or plastic wrap. Find a warm spot in your kitchen—near a radiator or inside your turned-off oven with the light on—and let it rise for 1 to 1 1/2 hours. You want it to double in size, which shows your dough is perfectly proofed and ready to turn into the naan you’re dreaming of.
Step 4: Shape the Naan
Punch down the risen dough to release the air, then divide it into 6 even pieces. Roll each piece into an oval shape about 1/4 inch thick. Don’t stress over perfection here; rustic shapes add to the artisan charm! Dust with a bit of flour as needed so the dough doesn’t stick to your rolling pin or surface.
Step 5: Cook the Naan
Heat a cast iron skillet over medium-high heat until it’s very hot—this mimics the intense heat of a traditional tandoor oven. Place one naan in the pan, cooking for 1 to 2 minutes until bubbles start to form on the surface. Flip it and cook for another 1 to 2 minutes until you see gorgeous golden-brown spots with slight charring. This gives naan its signature look and smoky flavor that makes each bite irresistible.
Step 6: Brush with Garlic Butter and Garnish
As soon as the naan comes off the skillet, brush it generously with a mixture of melted butter and finely minced garlic. The heat releases the aroma immediately, infusing the bread with buttery garlic goodness. Sprinkle fresh chopped cilantro on top for a fresh, herbaceous finish that cuts through the richness beautifully. Serve warm to enjoy the full flavor and melt-in-your-mouth texture.
How to Serve Authentic Artisan Garlic Naan Recipe
Garnishes
Simple touches like a sprinkle of freshly chopped cilantro or even a pinch of flaky sea salt elevate your naan from great to unforgettable. Some like to add a drizzle of ghee or a dash of chili flakes for an extra kick. Fresh herbs brighten the palate and complement the rich garlic butter perfectly.
Side Dishes
Naan pairs wonderfully with an array of Indian dishes: creamy butter chicken, spicy chana masala, cooling raita, or lentil dal. It’s the perfect companion to soak up vibrant curries or to enjoy as a snack with a dollop of mango chutney or tangy yogurt-based dips. The versatility means you can match naan to whatever mood you’re in!
Creative Ways to Present
Looking to impress? Serve your naan torn into bite-sized pieces on a wooden board alongside small bowls of chutneys and pickles. You can also stuff it after cooking with spiced potatoes or paneer for a delightful twist. Rolling it up and slicing it makes a perfect appetizer for your next gathering. The rustic artisan look naturally fits a casual, inviting spread.
Make Ahead and Storage
Storing Leftovers
Wrap leftover naan in foil or store in an airtight container at room temperature for up to 2 days. To keep it soft, reheat gently rather than microwaving directly. Leftover naan is still delicious and can be refreshed easily before serving.
Freezing
This Authentic Artisan Garlic Naan Recipe freezes beautifully. Cool the naan completely, then stack with parchment paper between each piece and seal tightly in a freezer bag. Freeze for up to 2 months. When you’re ready, thaw at room temperature and reheat to enjoy fresh flavors anytime.
Reheating
The best way to reheat naan is in a hot skillet or oven. Wrap in foil and warm in a 350°F oven for 5-7 minutes or heat directly in a dry pan for a minute on each side until soft and warm. Avoid microwaving for long as it can make the naan tough or rubbery.
FAQs
Can I use plain yogurt or another type of yogurt?
Whole milk yogurt is ideal because it adds richness and tenderness to the dough, but you can substitute with plain Greek yogurt or low-fat yogurt in a pinch. Just be aware that very watery yogurt might affect dough consistency slightly.
Is it necessary to use a cast iron skillet?
A cast iron skillet gets very hot and holds heat evenly, which is perfect for naan. However, a heavy-bottomed non-stick or stainless steel pan can also work well if you don’t have cast iron. Just ensure it gets hot enough to create those signature charred spots.
Can I add other herbs or spices to the garlic butter?
Absolutely! Adding a pinch of cumin, chili flakes, or garam masala to the garlic butter adds exciting layers of flavor. Fresh herbs like mint or parsley can also give a fresh twist.
How thick should I roll the dough?
Rolling to about 1/4 inch thick is perfect for soft naan with a bit of chew and an airy crumb. Too thick and it may become doughy; too thin and it loses its tender texture.
Why isn’t my dough rising properly?
If the dough doesn’t double in size, your yeast might have been old or the water temperature not quite right. Water should be warm (around 110°F), not too hot or cold. Also, ensure you give it enough time in a warm environment for a proper rise.
Final Thoughts
Embracing the joy of making bread from scratch, this Authentic Artisan Garlic Naan Recipe is a delicious reminder that exceptional tastes are within reach, even without a tandoor oven. The blend of soft, garlicky bread with fresh cilantro and buttery richness brings heartwarming satisfaction with every bite. So go ahead, gather your ingredients and heat up that skillet—trust me, once you master this recipe, it will be your go-to for every curry night and beyond.
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Authentic Artisan Garlic Naan Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 naan breads
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This Authentic Artisan Garlic Naan recipe offers a traditional Indian flatbread experience, featuring a soft, slightly chewy texture infused with fragrant garlic and fresh cilantro. Made from simple pantry staples and cooked on a hot skillet to mimic the tandoor, these naan breads are perfect for accompanying curries or enjoying as a flavorful snack.
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water (about 110°F)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup plain whole milk yogurt
- 2 tablespoons olive oil
Topping
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, finely minced
- 2 tablespoons chopped fresh cilantro
Other
- Extra flour for dusting
Instructions
- Activate yeast: In a small bowl, combine the active dry yeast, granulated sugar, and warm water (about 110°F). Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare dough mixture: In a large bowl, mix together all-purpose flour and salt. Add the plain whole milk yogurt and olive oil, then pour in the foamy yeast mixture. Stir until a shaggy dough forms that begins to come together.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it is smooth and elastic, which helps develop the gluten for a nice texture.
- First rise: Place the kneaded dough in a lightly oiled bowl. Cover with a clean cloth or plastic wrap and set it in a warm place to rise for 1 to 1 1/2 hours, until the dough doubles in size.
- Divide and shape: After rising, punch down the dough gently to release the air. Divide it into 6 equal portions. Roll each portion into an oval shape about 1/4 inch thick, dusting with flour as needed to prevent sticking.
- Heat skillet: Preheat a cast iron skillet over medium-high heat until it is very hot, ensuring the naan cooks quickly and develops characteristic charred spots.
- Cook the naan: Place one rolled dough oval into the hot skillet. Cook for 1 to 2 minutes on the first side until bubbles appear on the surface. Flip and cook the other side for another 1 to 2 minutes until golden brown with some charred spots.
- Garlic butter topping: While the naan is still warm, brush it generously with the melted butter mixed with finely minced garlic to infuse a rich garlic flavor.
- Garnish and serve: Sprinkle the garlic buttered naan with chopped fresh cilantro. Serve warm as a delicious side or snack.
Notes
- To replicate the authentic tandoori style, cook the naan in a very hot skillet for charred spots and traditional texture.
- A pinch of baking powder can be added to the dough for a softer naan.
- You can freeze cooked naan and reheat it in a hot skillet to enjoy later.
