The only Garlic Naan recipe you’ll ever need is this one. It is delicious and soft.
You can create green chilli with garlic naan at home that tastes just like it did when it came from a restaurant with this simple, step-by-step technique.
Garlic Naan in restaurant fashion
I am eager to demonstrate to you how to create authentic garlic naan, just like they do in restaurants.
Guys, This dish was prepared by me years ago. I can still clearly recall how delighted I was when I created this. Because this garlic naan turned out so well—far better than I had anticipated—and because I was so pleased with the outcome, I wanted to post about it right away on the blog.
We travelled to Europe and India, but after that, a few things happened, and I never shared this incredible garlic naan recipe. Oh well, better late than never! I’ll guarantee that my garlic naan recipe is the only naan recipe you’ll ever need.
What Materials Do We Need To Make Naan?
Popular bread in South Asia that has been allowed to rise is called naan. In India, a particular bread is always offered at gatherings, marriages, birthdays, and other special occasions. To be honest, eating naan is not a daily occurrence among Indians.
When we were children, we used to order it at restaurants. My mother may not have ever prepared naan for us at home. At home, we just had roti and paratha. Like it is now, naan was once only served in restaurants.
Naan is created with the same ingredients as other bread: flour, yeast, water or milk, sugar, and salt. In order to make it pleasant and soft, I added some yoghurt. Due to the fact that this recipe is for garlic naan, I also add grated garlic to the dough and generous amounts of garlic butter to the naan.
I cooked this garlic naan on a stove. Naan is typically prepared in a tandoor, a clay oven. I prefer to utilise the stove-top approach at home. Although you can bake them, I find that hob cooking yields much softer and superior results.
Additionally, I believe the best way to cook these is in a cast iron skillet. I’ve cooked these in nonstick and other pans, but cast iron makes them taste so much better.
Like the garlic naan at your favourite restaurant, but better, is this homemade version.
It’s simple to prepare at home using supplies you most likely already own. It pairs well with paneer tikka masala or dal makhani. It contains all of the health advantages of garlic. Compared to naan from the store, it is much cheaper.
It was a lot of fun making these garlic naans at home. You won’t ever want to purchase naan from a store again after you learn how to prepare them. You are aware of the rubbery, stretchy frozen naan options? really disgusting Likewise not cheap!
On the other hand, you would find it difficult to resist these homemade garlic naans since they are soft and flavorful, and they are cooked with fresh garlic. I won’t reveal how many I consumed straight from the pan.
However, they were so excellent that I don’t feel bad.
Naan in the freezer
Can I make this garlic naan ahead of time and freeze it? You can, indeed!
To freeze the dough, prepare it and allow it to rise. The dough should then be divided into equal pieces and rolled. Roll out a piece of naan and place it on top of the parchment paper. The rolled naan should now have another piece of parchment paper on top of it, followed by another naan.
In essence, you must stack them one on top of the other, with a parchment paper sheet inserted between each layer. After stacking them all, place them in a freezer bag, squeezing out as much air as you can, and then freeze them.
Method 1: In a bowl, whisk together 3.25 cups all-purpose flour (423 grammes) and 1 teaspoon salt. Leave it alone.
2-Add the sugar and yeast to the steel bowl of your stand mixer after adding the lukewarm water. Give it five to ten minutes to bloom.
3-When the top is all foamy and bubbling, the yeast is active.
4-After the yeast has been activated, add the lukewarm milk, yoghurt, and oil.
5. Include the flour mixture and whisk everything together.
Add the minced garlic too, in step 6. The final 3 to 4 tablespoons (27–36 grammes) of flour should be added. If the flour is too sticky, add another tablespoon at a time.
7: I now added roughly three to four teaspoons of flour. To make the dough dry, do not add more flour because it will become sticky. Simply avoid making it too sticky.
8: Use your hands or the dough hook attachment on your stand mixer to knead the dough for 1 to 2 minutes, or until it is smooth. Transfer the dough into an oiled bowl.
9: Cover the bowl with a kitchen towel and let the dough aside to rise in a warm location for 60 to 90 minutes. Before using your oven, if it’s chilly where you live, turn it on for a few minutes. Place your dough in the oven when it has been turned off.
10-After roughly 90 minutes, the dough will have doubled in size. Punch the dough just enough to release any air.
11: Divide the dough into eight equal pieces, each weighing between 100 and 105 grammes. Before dividing the dough, grease your hands to prevent sticking. Place a kitchen towel over the dough balls and allow them to rest for 10 to 15 minutes.
12-While waiting, heat 3 tablespoons of butter and combine it with the chopped cilantro and garlic. So that you can spread the garlic butter on the naan, keep it out.
13: Heat up a cast-iron pan over a medium-high flame. You should definitely cook this naan in an iron skillet, in my opinion. A ball of dough should be rolled into an oval form that is 6 inches broad and 10 to 11 inches long. Apply some oil to the dough before attempting to roll it. Likewise, oil your roller. Avoid attempting to roll the dough into a paratha, roti, or tortilla. Simply make it longer and then wider.
After dipping your finger in water, scatter some nigella seeds over the surface. This is not necessary.
14: Lay out the naan on the heating pan. Until bubbles appear on the top, let it cook for a few minutes. At this step, spread the freshly produced garlic butter on the naan.
15: Remove the naan from the pan with a tong, flip it over and set it directly on the stove. Butter will drop and make a small mess, but don’t worry, everything will be alright.
You have the option of covering the burner with aluminium foil before you begin cooking the naan.
Alternatively, you can wait until right after the bread is finished cooking to apply the butter to the naan. It gives me more garlic flavour, so I like to use it twice.
16: Heat the garlic naan on the gas for 15 to 20 seconds, or until golden brown on both sides.
Remove it from the heat and add additional garlic butter to it. This handmade garlic naan is best paired with dal makhani or butter paneer.
Conclusion
You must heat the oven to 500 F before baking the garlic naan in it. Bake the rolled naan for 4-5 minutes, or until the bread turns golden brown, on a baking sheet. Spread the garlic butter on the naan after removing it from the oven. Put the naan under the grill in the oven if you want them to be burned.