Addictive Homemade Garlic Naan Bread (Fluffy and Chewy)
This recipe will teach you how to make an incredibly addictive homemade garlic naan bread that’s perfectly fluffy and chewy–something easier said than done without the right recipe. Not to worry though because this recipe is beginner-friendly and goes amazingly well with your favorite curries and stews.
How to Make Garlic Naan Bread
The first thing that you’ll need to do is prepare a yeast mixture before using that to make deliciously soft and chewy garlic naan bread:
- Prepare the yeast mixture. Use the bowl of a stand mixer fitted with a dough hook to combine the warm water, active dry yeast and granulated sugar.
- Let the mixture stand. Allow the yeast mixture to stand for 5 minutes.
- Prepare the flour mixture. Use a separate bowl to combine the plain flour, baking powder and salt.
- Prepare the yogurt mixture. Add the vegetable oil, warm milk, plain Greek yogurt and minced garlic cloves to the bowl of a stand mixture.
- Add the flour mixture. While the mixer is running, slowly add in the flour mixture.
- Beat. Beat on low speed for 5 minutes.
- Grease a bowl. Lightly grease a large bowl with extra oil.
- Transfer the dough. Transfer the dough to the large bowl.
- Rise. Cover the bowl with plastic wrap and leave to rise in a warm place for one hour (or until the dough has doubled in size).
- Punch. Punch the dough.
- Prepare the dough for cooking. Transfer the dough onto a lightly floured surface and divide into 10 balls. Roll each ball into a large oval, about 6-inches long and ⅛-inch thick.
- Prepare the cooking skillet. Heat a large skillet over medium high heat. Grease the skillet all over with extra oil.
- Bake. Bake each naan for 1 to 2 minutes per side.
- Prepare the garlic butter mixture. Add the melted butter, minced garlic cloves and chopped fresh parsley to a small bowl and mix to combine.
- Brush the naan. Brush warm naans with the garlic butter mixture.
- Serve. Serve warm.
3 Tips for Making Fluffy and Chewy Naan Bread
Here are 3 helpful tips to keep in mind to make sure that your homemade naan bread is turning out perfectly fluffy and chewy every time:
- Don’t be afraid to go hotter. This particular garlic naan bread recipe calls for using a skillet over medium high heat. However, since not all skillets are created equally, you might find that you need to use a higher heat setting. Don’t be afraid to do so. The hotter the temperature, the fluffier the naan bread.
- Don’t rush the yeast. Make sure that you give the yeast time to activate. Giving it 5 minutes to stand is usually enough. It’s important to be patient and wait the full 5 minutes though if you want your naan bread to be nice and chewy.
- Monitor during cooking. Keep an eye on naan bread while it’s cooking. Cook the bread until bubbles begin to form (about 1 to 2 minutes), then flip and cook for another minute or 2. Keep an eye out for large golden spots developing on the underside of the bread otherwise it will burn.
How to Reheat Naan Bread
When reheating naan bread, it’s important to do so carefully to make sure that it stays fluffy and chewy. Here are 2 ways to do so:
- Microwave. Microwave the naan bread for between 30 to 60 seconds (depending on microwave settings) until it’s heated through.
- Oven. Reheat the naan bread in the oven at 350℉ for 3 to 5 minutes. If desired, you can also sprinkle a tiny bit of water over top of the bread before reheating.
Can I Freeze Naan Bread?
You can easily freeze this homemade garlic naan bread. I would recommend first flash freezing the bread on a baking sheet lined with parchment paper. Then transfer the bread into a freezer-safe airtight container with parchment paper lined between each piece to prevent them from freezing together.
You can freeze naan bread for up to 5 to 6 months.
(Also try: Homemade Garlic Bread)Print
Homemade Garlic Naan Bread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 1x
For the naan:
- ¼ cup warm water
- 2 tsp granulated sugar
- 1 ½ tsp active dry yeast
- ¾ cup warm milk
- ¾ cup plain Greek yogurt
- ¼ cup vegetable oil plus extra for cooking
- 2 cloves garlic minced
- 4 cups plain flour plus extra for dusting
- 1 tsp baking powder
- 1 tsp salt
For the topping:
- 3 tbsp butter, melted
- 2 garlic cloves, minced
- 1 tbsp fresh chopped parsley
- In a bowl of stand mixer fitted with a dough hook combine the water, yeast and sugar.
- Let stand for 5 minutes.
- In another bowl combine the flour, baking powder and salt.
- Add the oil, milk, Greek yogurt and minced garlic to the bowl of stand mixer.
- While the mixer is running, add the flour mixture slowly.
- Beat on low speed for 5 minutes.
- Lightly grease a large bowl with extra olive oil.
- Transfer the dough into the bowl.
- Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
- Punch the dough.
- Transfer the dough onto a lightly floured surface.
- Divide the dough into 10 balls.
- Roll each ball into a large oval, about 6-inches long and 1/8-inch thick.
- Heat a large skillet over medium-high heat.
- Grease the skillet all over with extra oil.
- Bake each naan 1-2 minutes per side.
- Brush warm naan with the garlic butter mixture.
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