Garlic Naan

Alright, folks, let me tell you about this magical flatbread called Garlic Naan that’ll have you questioning why you ever bought those lifeless grocery store packages. Soft, buttery, with that perfect hint of garlicky goodness, it’s honestly like a warm hug for your taste buds. If you’ve ever had Indian food and wanted to take home that fluffy naan, this recipe’s your golden ticket.

You know, it’s funny, my husband originally thought I was trying to cast some kind of carb spell on him when I whipped out naan instead of our run-of-the-mill bread. But no kidding, it became the all-out superhero of our dinner table. Once, during a casual family dinner, our kid—who normally thinks any food not in nugget form is highly suspect—just quietly started tearing into the naan without any coaxing and that, my friends, was a true victory.

Why You’ll Love This Garlic Naan

– Seriously satisfying and way better than boxed takeout.
– Your house will smell like a cozy garlicky retreat.
– It’s a magical combo of soft and chewy that’s perfect for scooping up, well, anything.
– Have an impromptu dance party while kneading—get those stress levels down, ya know?

How to Make It

Okay, let’s get down to business. First, find yourself a bowl—hopefully, the one you didn’t put through the dishwasher already—and mix up some yeast with a pinch of sugar in water that’s lightly warm, like a nice relaxing bath. Let it fizz and bubble while you hum your favorite tune. Then stir in flour, a bit of salt, and a good dollop of yogurt. Get your hands in there because it’s time for a quick kneading session—yes, you can pretend the dough is all your stress balls at once. When it starts to feel nice and elastic, cover it up like it’s napping and let it double in size.

Once that dough wakes up, roll it into cute little balls and flatten those out like tiny blankets. Pop them onto a hot skillet and watch them puff up while slathering them with homemade garlic butter. You’re basically a naan whisperer now; embrace it.

Ingredient Notes

– **All-Purpose Flour**: The backbone of this creation. I’ve tried using whole wheat, but it was like eating a yoga mat.
– **Yeast**: The happy little bugs that make your dough rise like the sun in the morning. Don’t skip or you’ll have naan-pancakes.
– **Garlic**: Don’t be shy, it’s called garlic naan for a reason. Roast it if you’ve got the time or just throw it in raw—no judgment.

Recipe Steps:

1. Mix yeast, sugar, and warm water. Let it sit until frothy.
2. Combine flour, salt, and yogurt with the yeast mixture.
3. Knead dough until elastic and smooth; cover to rise.
4. Divide and roll dough into small rounds.
5. Cook on a hot skillet, brushing with garlic butter until golden.

What to Serve It With

Tips & Mistakes

Quit being too hard on yourself if your first batch ends up crispier than a potato chip. That’s where butter helps. Remember, naan is supposed to be forgiving.

Storage Tips

If you somehow don’t polish off the whole batch, wrap them up tight and store them in the fridge. They work surprisingly well straight from the fridge, like a snack attack waiting to happen. Cold naan with coffee might even become your new breakfast jam.

Variations and Substitutions

So, if you’re out of flour, well… you’ll need that. But honey instead of sugar? Absolutely. Ran out of salt and sub with soy sauce? Sure, I won’t tell the purists. And if you’re feeling fancy, sprinkle some herbs on top. It honestly doesn’t need much tweaking to taste like the real deal.

Frequently Asked Questions

Garlic Naan

A soft and fluffy Indian flatbread infused with garlic and perfect for pairing with curries.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cup warm water
• ▢ 0.25 cup plain yogurt
• ▢ 1 tbsp active dry yeast
• ▢ 2 tbsp butter melted
• ▢ 3 cloves garlic minced
• ▢ pinch salt
• ▢ 1 tbsp sugar

Instructions

Preparation Steps

• Dissolve sugar and yeast in warm water and let it sit for about 10 minutes until frothy.
• In a large bowl, combine flour and salt. Add the yeast mixture, yogurt, and melted butter, mixing until a dough forms.
• Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
• Divide the dough into 4 equal portions and roll each out into an oval shape.
• Heat a skillet over medium-high heat. Place one rolled dough onto the skillet and cook until bubbles form, about 2 minutes.
• Flip the naan and cook the other side for 1-2 minutes. Brush with melted butter and sprinkled minced garlic on top.
• Repeat with the remaining dough portions and serve warm.

Notes

For best results, cook naan on a cast iron skillet or tandoor. Serve with curry or dal.