Garlic Naan

Like any warm buttery bread, this Garlic Naan is just so delicious and satisfying. I’m used to roti as a primary staple with Indian food, but the thought of naan as an accompaniment is always more delightful. This recipe is very simple and made with two key ingredients: self raising flour and yoghurt. Unlike baking bread, which I love too, the dough making process is a complete breeze.

As for the cooking process, I’ve used a tawa/flat frying pan, suitable for everyday cooking and if you get your pan hot enough, you’ll end up with a charred crisp outside and soft interior.

On those lovely summer nights, we’ve often fired up the outdoor pizza oven to give the naans a more authentic flavour 🙂 It was fantastic seeing them rise and cook in a stone baked oven. If you have one, I would thoroughly recommend giving them a blast in it. Having experimented with both methods, I can firmly say the dough works well in both instances and the results are more than satisfying.

This recipe was inspired by my niece and sister-in-law. Seeing their mummy-daughter creation in lockdown 1, made me want to give it a try. It was certainly a fun activity for my niece, she loves cooking and to say she was over whelmed with the results was an understatement. Her garlic naans are below.

RiRi’s naans (aged 3)

I’ve used nigella seeds in this recipe, but you could also add sesame seeds too, both are just as good. As for the tasty garlic butter, it’s just heavenly…you really don’t need an Indian take away with this recipe!

Garlic Naan

Spicella Recipes

These fluffy and light, yet crispy naans are a delightful accompaniment to any Indian meal. The nigella seeds and garlic butter make them particularly moorish. To cook the garlic naans, use an Indian Tawa pan or a frying pan. Serve hot.

4.67 from 6 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Rest Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine Indian

Servings 7 approx.

Equipment

• Frying pan / Tawa / Outdoor oven
• Rolling Pin

Ingredients

  

• 600 g Self raising flour
• 1 tsp Salt
• 1½ tbs Nigella seeds
• 550 g Natural or Greek yoghurt

For the Garlic Butter:

• 4 tbs Butter
• 5 cloves Garlic
• 3 g Coriander

Instructions

 

• Before you begin with the dough, prepare the garlic butter topping. Chop the garlic and coriander into small pieces and lightly fry in a small pan with the butter. Let it rest and set to one side.
• Now add the self raising flour, nigella seeds and salt into a mixing bowl and give it a good stir.
• Spoon in the yoghurt (500g) and fold into the flour mix, eventually kneading into a dough. Continue kneading for 5 mins.
• The dough should appear more dry, than sticky. Add a further 50g of yoghurt if it's still too dry.

  If you find your dough has become too wet, add more flour to avoid it sticking. Knead into a large ball.
• Leave dough to rest at room temperature for 30 minutes.
• Weigh the dough and create dough balls of approx. 150g.
• Before rolling, flour the surface and then roll out into a circle/oval (or any shape you prefer).
• Heat the Tawa/Frying pan (it needs to be very hot on a high heat, but not to the maximum) and once ready, place naan down to cook for about 1-2 minutes. You should start to see bubbles start to surface.
• Flip the naan over to cook on the other side for round 2 minutes. Ensure to check the underside doesn’t burn, you want to cook it so that no raw dough remains but that there are black patches forming for that crispy texture.

  Pay attention to the heat, turn higher or lower accordingly.
• Take naan off pan and spread on the garlic butter.

Keyword Garlic naan, Naan, Naan bread

Useful Tips for making Garlic Naan Bread

• If you want to add additional flavours to your naan, give sesame seeds, cumin seeds or chillies a try.

If you’re a fan of homemade breads, why not give Masala puri (spicy, fried dough) a try; it tastes devine with a cuppa Masala chai!