What do you do when you find your favorite naan shop closed on a Sunday morning?
You make your own naans!
The idea may seem daunting at first but I hope by now I’ve got you well acquainted with handling all sorts of dough. Be it: my foolproof recipe for pizza dough used to make not just this beautiful braided chicken bread but also these cute little mini pizza pies. Or this super easy and frugal recipe for flour tortillas which makes these BBQ taquitos all the more delicious. And how can we forget, my all-time favorite, the soft puffy puri…O’so good!
Homemade garlic naans are much easier than you think and irresistibly delicious! It’s the same foolproof pizza dough with certain key changes that makes it all the more yummy and garlicky.
The dough is incredibly forgiving. If it’s too dry, add more water. If it’s too wet, add more flour. A soft dough is what you want in the end.
Softer the dough; softer and pillowy the naans are.
I cooked half of the naans on a grill pan, and the other half on a plain non-stick pan. It doesn’t matter whether or not you own a grill pan. Both result in gorgeous looking naans, and they taste just the same!
Cook for a minute or until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Brush with butter mixed with chopped coriander.
Place the naan in a kitchen towel and repeat with the rest of the naans.
Then serve warm, sprinkled with some fresh coriander or sesame seeds.
And get ready, because these garlic naans will blow your mind! Buttery and garlicky, these naan are incredibly soft with all those giant air pockets.
You may never go back to buying store-bought naan again. 😉
Some of my favorite ways to enjoy these naans? Soaking up the masala from this Chicken Karhai or with this sumptuous kebab masala.
1 cup lukewarm water
1 tsp sugar
1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
3 1/3 cups all-purpose flour
1/3 cup plain yogurt
1 teaspoon salt
1 teaspoon baking powder
5-6 cloves garlic, peeled and grated
Additional 2 Tbsp. melted butter mixed with 2 Tbsp. fresh coriander leaves, chopped
(optional topping: sesame seed)
Place the yeast, lukewarm water and sugar in a bowl. Let it sits until foamy, around 10 minutes.
In a large bowl, combine the flour, salt, and baking powder. Add yeast mixture, garlic, and yogurt
Stir the dough using a wooden spoon. Then take out the dough from the bowl and start kneading it on a floured counter-top till it becomes smooth but still slightly sticky, about 10-15 minutes.
Lightly grease the mixing bowl with oil, then place the dough ball back in the bowl and cover it with a kitchen towel or plastic clingfilm. Place in a warm location and let it rise for 1-2 hours or until the dough has nearly doubled in size.
Once doubled in size, punch it down. Knead for a few more minute and then transfer it to a floured work surface. Cut the dough into 8 large or 16 small separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle) until the dough is a little less than 1/4-inch thick. THE DOUGH IS VERY STICKY so keep adding more flour while rolling.
Heat a large non-stick pan or grill pan over medium-high heat. Drizzle a bit of butter or oil. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden. Flip the naan and cook on the second side for 1-2 minutes, or until the bottom is golden. Brush naan lightly with the coriander-infused butter on both sides. Then transfer it to a separate plate, and cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.
Keep the naans covered with the towel until ready to serve to prevent drying. Serve sprinkled with sesame seeds, if desired.