Super-easy, homemade garlic naan bread made from basic ingredients; yeast, sugar, olive oil, Greek yoghurt, egg, plain flour, butter and garlic.
These easy yet impressive Homemade Garlic Naan breads are soft, fluffy incredibly moreish. Made from pantry (and fridge) staples, you probably have most of the ingredients at home already. The yeast-based dough is made in a stand mixer, meaning the machine does all the work for you. Brushing them with garlic and parsley butter while they are still warm makes them extra delicious.
Ingredient notes:
- Yoghurt: This recipe calls for natural (unsweetened) Greek Yoghurt. The thickness of Greek yoghurt is important for binding the dough together.
- Flour: Plain white flour is sufficient for this recipe. The rising agent is the active yeast.
- Garlic: While jarred garlic can be used as a substitute for fresh garlic in most cooking, I would recommend fresh garlic for this naan. The intensity hits harder when using finely chopped garlic.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
To the bowl of a stand mixer, add the warm water, yeast and sugar. Gently stir, then leave for 5 minutes until foamy. Add the olive oil, yoghurt, egg, salt and flour. Using the dough hook, mix on low speed until the dough starts to come together.
Continue kneading on low speed for 4-5 minutes, adding a little more flour as needed. The dough should be soft, smooth and slightly tacky but not sticky. Shape the dough into a ball and place back into the mixer bowl. Cover and leave in a warm place for about 1 hour, or until doubled in size.
Divide the dough into 6 even pieces. On a lightly floured bench, roll each piece into an oval or circle approximately 5mm thick.
Mix together the melted butter, garlic and parsley, then set aside.
Heat a frying pan over a medium-high heat. Cook each naan in the pan for 1-2 minutes, until bubbles form and the underside is golden.
Flip and cook for a further 1-2 minutes. Remove from the pan and brush with the garlic butter. Serve warm.
Recipe FAQs:
Yes, you can either cook the naan in a dry frying pan or lightly spray the pan with olive oil first.
For a quicker option without the rising time, use a simple Flatbread Recipe instead and brush the cooked flatbreads with the same garlic butter.
To make a cheese version, add a handful of grated cheese to the centre of the dough and roll out before frying.
Storage:
Store cooled naan in an airtight container or large zip-lock bag at room temperature for up to 2 days. Reheat briefly in a frying pan, oven or microwave before serving. They can also be frozen for up to 3 months. Freeze the cooked and cooled naan in an airtight zip-lock bag, then defrost and reheat until warm.
Top tips:
- Avoid adding too much extra flour, as this can make the naan dense and dry. The dough should be soft and slightly tacky.
- Make sure the pan is hot before cooking so the naan bubbles and browns quickly without drying out.
- The uncooked dough is best used on the day it is made, as it can develop a stronger yeasty taste if stored for too long.
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Homemade Garlic Naan
Super-easy homemade garlic naan bread made from basic ingredients; yeast, sugar, olive oil, Greek yoghurt, egg, plain flour, butter and garlic.
Ingredients
- Naan dough
- ½ cup warm water
- 2 tsp instant yeast
- 1 tsp sugar
- 3 Tbsp olive oil
- ¼ cup plain Greek yoghurt (60g)
- 1 egg
- 1½ tsp salt
- 2½ cups plain flour, (375g)
- Garlic butter
- 2 Tbsp butter, melted
- 2 cloves garlic, finely chopped
- 2 Tbsp Italian parsley, finely chopped
Instructions
- To the bowl of a stand mixer, add the warm water, yeast and sugar. Gently stir, then leave for 5 minutes until foamy.
- Add the olive oil, yoghurt, egg, salt and flour. Using the dough hook, mix on low speed until the dough starts to come together.
- Continue kneading on low speed for 4–5 minutes, adding a little more flour as needed. The dough should be soft, smooth and slightly tacky but not sticky.
- Shape the dough into a ball and place back into the mixer bowl. Cover and leave in a warm place for about 1 hour, or until doubled in size.
- Divide the dough into 6 even pieces. On a lightly floured bench, roll each piece into an oval or circle approximately 5mm thick.
- Mix together the melted butter, garlic and parsley, then set aside.
- Heat a frying pan over a medium-high heat. Cook each naan in the pan for 1–2 minutes, until bubbles form and the underside is golden.
- Flip and cook for a further 1-2 minutes. Remove from the pan and brush with the garlic butter. Serve warm.
Notes
To make a cheese version, add a handful of grated cheese to the centre of the dough and roll out before frying.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 12gSaturated Fat: 4gUnsaturated Fat: 8gCholesterol: 42mgSodium: 636mgCarbohydrates: 43gFiber: 3gSugar: 2gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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