Directions
This Garlic Naan Bread Recipe is by far my favorite recipe for making homemade naan bread. It’s so soft and fluffy and fresh! Plus it’s pretty simple to make.
And if your looking for a few amazing curry recipes to serve alongside this bread. Then I got you!
Your going to want to try my Creamy Coconut Chicken Curry, Lamb Curry or my Eggplant Curry.
Or the dozen more of my favorite curries listed at the bottom of this post.
HOW TO MAKE HOMEMADE NAAN BREAD
- Quick rise yeast, flour, yogurt, garlic powder, butter, water and some seasonings.
That green stuff onto of the cooked bread is dried fenugreek leaves and is used a lot in Indian dishes.
If you cannot get your hands on it you can always substitute for cilantro if desired.
So if your wanting to serve something special tonight alongside one of your favorite Indian dishes.
Then this Naan bread is sure to do the trick for you!
There is nothing like fresh naan bread to go alongside your favorite Indian dish.
Some of my favorite Indian dishes are Karahi Gosht, Chicken Karahi, Creamy Coconut Chicken Curry, Red Kidney Bean Curry, Butter Chicken.
I have also listed some other popular Indian dishes that I like at the bottom of this page.
Whenever I make Indian food at home, which is a lot.
I tend to make either naan bread or steamed basmati rice to go along with.
This garlic naan bread recipe is even better than any of those naan breasts that I have tried in our favorite Indian Restaurants.
So, I must be on to something eh?
It’s not only technique that makes this naan so good, it’s the ingredients “fresh yogurt, butter and flour that make this naan something extra special.
Giving it a taste/texture that you’re sure to love, not to mention the addition of ‘kasuri methi’ which is dry fenugreek leaf.
However if you can’t get your hands on dried fenugreek leaves then you can substitute it with cilantro. Naan bread is best made in batches, that way if you have any leftovers however (i have no idea why you would).
It can be stored easily it in the freezer for another time all you have to do is heat it prior and it’s good as the day you made it.
HOW TO MAKE GARLIC NAAN BREAD AT HOME
Easy follow along!
HOW TO MAKE GARLIC NAAN BREAD
- BOWL 1: In a large bowl mix together warm water, sugar and yeast, Allow it to dissolved, roughly 10 minutes.
- BOWL 2: In another large bowl add your flour, Greek yogurt, garlic powder and salt
- Then knead it all together with your hands in the bowl and once combined, remove from the bowl and shaped into a large ball.
- Oil one of the bowl and place the big ball of dough back inside and sprinkle with some flour.
- Cover it with a damp towel for 1 hour till your dough has doubled in size.
- Once the dough has doubled in size, flour your counter and place the dough on top.
- Separate the dough with a pastry cutter into 6 pieces.
- Roll each into a ball with your hands, sprinkle with flour then cover with saran wrap for 20 more minutes to rise some more.
- Then you can roll each one out individually to make your naan breads.
- Each bread is to be fried separately! Best fried in ghee butter for a more authentic taste!
HOW TO MAKE GARLIC NAAN BREAD WITHOUT YOGURT
Simply do not add the yogurt, it will still be amazing!
Trust me I have tried both methods, the yogurt just helps it to be a tad more softer.
Cooking the Naan Bread
- Heat a your skillet over medium – heat and with a basting brush, season the skillet with some ghee/butter.
- One by one, roll your dough out and place onto the skillet individually.
- You will see tiny bubbles form on top the dough (see picture above) roughly around 1-2 minutes as the dough begins to take on a light brown color underneath, this is when you will want to flip the dough over.
- However before flipping the dough brush with ghee/butter and add fenugreek leaves, then flip.
- Cook on the other side for 1 minute or until golden and transfer to your serving plate and cover with a towel to keep warm.
- REPEAT steps 3-5 till all pieces are cooked.
- Serve warm.
Kasoori Methi = Dried Fenugreek Leaves.
Sprinkle some on your NAAN for that extra flavor
Leftover Naan: Double up the recipe if you want to freeze some for later. Naan Bread can be frozen easily by placing in a zip lock bag. Just place parchment paper in-between each one. This will sea in the freshness and allow you to remove each piece, one at a time as needed. (see pictures below
You can freeze for another time, simply heat up in the microwave
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
How to make Naan Bread
Ingredients
- 2 cups Flour
- 1 tsp Sugar
- 1 tbsp Greek Plain Yogurt
- Pinch salt
- 2 tsp Quick rising yeast
- 1/2 cup Warm Water
- 1/2 tsp Garlic Powder
- 1/2 cup Butter or Ghee for frying
- 1 tbsp Dried fenugreek leaves
Instructions
- BOWL 1: In a large bowl mix together warm water, sugar and yeast, Allow it to dissolved, roughly 10 minutes.
- BOWL 2: In another large bowl add your flour, greek yogurt, garlic powder and salt
- Then knead it all together with your hands in the bowl and once combined, remove from the bowl and shaped into a large ball.
- Oil one of the bowl and place the big ball of dough back inside and sprinkle with some flour.
- Cover it with a damp towel for 1 hour till your dough has doubled in size.
- Once the dough has doubled in size, flour your counter and place the dough on top.
- Separate the dough with a pastry cutter into 6 pieces.
- Roll each into a ball with your hands, sprinkle with flour then cover with saran wrap for 20 more minutes to rise some more.
- Then you can roll each one out individually to make your naan breads.
- Each bread is to be fried separately! Best fried in ghee butter for a more authentic taste!
- Heat a your skillet over medium - heat and with a basting brush, season the skillet with some ghee/butter.
- One by one, roll your dough out and place onto the skillet individually.
- You will see tiny bubbles form on top the dough (see picture above) roughly around 1-2 minutes as the dough begins to take on a light brown color underneath, this is when you will want to flip the dough over.
- However before flipping the dough brush with ghee/butter and add fenugreek leaves, then flip.
- Cook on the other side for 1 minute or until golden and transfer to your serving plate and cover with a towel to keep warm.
- REPEAT steps 3-5 till all pieces are cooked.
- Serve warm.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 643Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 93mgSodium: 298mgCarbohydrates: 69gFiber: 4gSugar: 2gProtein: 11g
Below you will find some popular recipes from this blog that go great with this naan bread:
Eggplant Curry
Lamb Curry
Creamy Coconut Chicken Curry
- Red Kidney Bean Curry
- Indian Chicken Curry (Murgh Kari)
- Cheese Butter Masala (Paneer Makhani)
- Red Bean Curry (Rajma Masala)
- Durban mutton curry
- Easy Chicken Biryani
- Karahi Gosht
- Chicken Karahi
Indian Curry Recipes
Lentils never tasted so good!
Skip the takeout tonight!
Vegetarian Indian Curry made the right way!
Authentic and easy to make!
4 Comments Hide Comments
Hi, want to make this recipe but just need to check, is this yeast you refer to otherwise call dried active or is it instant?
You can use either or. The instant just rises the bread faster.
The Nan looks great, but do you have any ideas for gluten/dairy/soy free Naan?
Hi Steve
I’m sure you can buy some gluten free flour? then omit the ghee and butter for a vegan type.
Hope that helps!