📝 About This Recipe
Transport your kitchen to the bustling streets of Old Delhi with this authentic, pillowy-soft garlic naan. This recipe utilizes a traditional yogurt-based dough to achieve that signature tang and airy bubble structure, finished with a decadent wash of roasted garlic butter. Whether scorched over a cast-iron skillet or baked on a pizza stone, these flatbreads offer the perfect balance of a charred, smoky exterior and a tender, melt-in-your-mouth center.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour (plus extra for dusting)
- 2 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar (to feed the yeast)
- 3/4 cup Warm water (approx. 105-110°F)
- 1/4 cup Greek yogurt (full fat, at room temperature)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Sea salt
- 1/2 teaspoon Baking powder (for extra lift)
Garlic Butter Glaze
- 4 tablespoons Unsalted butter (melted)
- 4 pieces Garlic cloves (very finely minced)
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 teaspoon Nigella seeds or Kalonji (optional, for authentic flavor)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, salt, and baking powder.
-
3
Make a well in the center of the dry ingredients and pour in the activated yeast mixture, the Greek yogurt, and the olive oil.
-
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.
-
5
Knead the dough on a lightly floured surface for 5-7 minutes (or 3-4 minutes in a mixer) until it is smooth, elastic, and slightly tacky to the touch.
-
6
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
7
While the dough rises, prepare the garlic butter by mixing the melted butter with the minced garlic and chopped cilantro. Set aside to let the flavors infuse.
-
8
Once risen, punch the dough down to release air. Divide it into 8 equal-sized balls (roughly the size of a large lemon).
-
9
Heat a heavy cast-iron skillet or tawa over medium-high heat. It needs to be very hot to create the characteristic bubbles.
-
10
On a lightly floured surface, roll one 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.
-
11
Lightly brush one side of the naan with water. Place the water-brushed side down onto the hot skillet; this helps it stick and steam.
-
12
Cook for 1-2 minutes until large bubbles form on the surface and the bottom is charred and golden.
-
13
Flip the naan and cook for another 30-60 seconds. Alternatively, use tongs to hold the naan directly over an open gas flame for a few seconds for an authentic charred finish.
-
14
Remove from heat and immediately brush generously with the garlic cilantro butter. Place in a basket lined with a clean towel to keep warm.
-
15
Repeat the process with the remaining dough balls, stacking the finished naans to keep them soft and pliable.
💡 Chef's Tips
Ensure your water is not too hot (above 115°F), or it will kill the yeast; it should feel like warm bath water. For the softest texture, do not over-flour your work surface; use just enough to prevent sticking. If you don't have a gas stove, use a very hot cast-iron skillet to mimic the intense heat of a tandoor oven. Always keep the finished naans covered in a cloth towel; the steam trapped inside ensures they stay soft rather than becoming crisp crackers. Store leftovers in a sealed bag and reheat in a damp paper towel in the microwave for 15 seconds to restore softness.
🍽️ Serving Suggestions
Serve hot alongside a rich, creamy Butter Chicken or Paneer Tikka Masala. Use as a vessel for dipping into spicy Dal Makhani or Chana Masala. Pair with a refreshing Cucumber Raita to balance the garlic and spice. Serve with a side of pickled red onions and a lime wedge for extra zing. Works beautifully as a wrap for grilled tandoori chicken skewers and mint chutney.