📝 About This Recipe
Experience the soul of Indian street food with this pillowy, blistered garlic naan that rivals the best tandoors of Delhi. This recipe yields a soft, chewy bread infused with the pungent warmth of fresh garlic and the nutty crunch of kalonji seeds, finished with a generous brush of melted ghee. It is the ultimate vessel for scooping up rich curries, offering a perfect balance of charred smoky notes and buttery indulgence.
🥗 Ingredients
The Dough Starter
- 3/4 cup Warm Water (between 105°F and 110°F)
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
Dry Ingredients
- 3 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Baking Powder (for extra lift and fluffiness)
Wet Ingredients
- 1/2 cup Greek Yogurt (plain, full-fat and at room temperature)
- 2 tablespoons Extra Virgin Olive Oil (or melted ghee)
- 2 cloves Garlic (finely minced into the dough)
Garlic Butter Topping
- 4 tablespoons Unsalted Butter (melted; use Ghee for more authenticity)
- 3-4 cloves Garlic (very finely minced)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Nigella Seeds (Kalonji) (optional, for authentic flavor and look)
👨🍳 Instructions
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1
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top, stir gently, and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, salt, and baking powder.
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3
Create a well in the center of the dry ingredients. Pour in the yeast mixture, yogurt, olive oil, and the 2 cloves of minced garlic.
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4
Using a wooden spoon or a dough hook, mix until a shaggy dough forms. If the dough is too sticky, add flour one tablespoon at a time.
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5
Knead the dough on a lightly floured surface for about 5-7 minutes (or 3-4 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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6
Lightly oil a large bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
While the dough rises, prepare the topping by whisking together the melted butter (or ghee), minced garlic, and chopped cilantro in a small ramekin.
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8
Once risen, punch the dough down to release air. Divide it into 6 to 8 equal-sized balls (roughly the size of a large lemon).
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9
Heat a heavy-duty cast-iron skillet or a non-stick pan over medium-high heat. You want it very hot to mimic a tandoor oven.
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10
On a floured surface, roll each dough ball into an oval shape about 1/4 inch thick. Sprinkle a few nigella seeds on top and press them in with the rolling pin.
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11
Place one naan into the dry, hot skillet. Cook for 1-2 minutes until large bubbles form on the surface and the bottom is charred with golden-brown spots.
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12
Flip the naan and cook the other side for another 30-60 seconds. For an authentic charred look, you can briefly hold the naan over an open gas flame with tongs for 5 seconds.
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13
Remove the naan from the heat and immediately brush generously with the garlic-cilantro butter while hot.
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14
Stack the finished naans in a clean kitchen towel or foil to keep them soft and warm until all are cooked.
💡 Chef's Tips
Always ensure your yeast is fresh; if it doesn't foam in step 1, discard and start over. Don't over-flour your work surface; the dough should stay soft to ensure a tender bread. High heat is crucial—if the pan isn't hot enough, the naan will be tough and dry instead of bubbly and soft. For the best flavor, use fresh garlic rather than bottled minced garlic, which can taste bitter when heated. If you don't have yogurt, full-fat sour cream is an excellent substitute that maintains the dough's acidity.
🍽️ Serving Suggestions
Serve alongside a rich Butter Chicken or Paneer Tikka Masala for the classic experience. Use as a wrap for grilled lamb kebabs with a drizzle of mint chutney. Pair with a refreshing Mango Lassi to balance the savory garlic notes. Serve with a side of mixed pickles (Achar) and cooling cucumber Raita. Enjoy as an appetizer dipped into creamy Hummus or a spicy Dal Makhani.