Garlic Naan Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to balance the flavors.

Salt: Enhances the overall taste of the naan.

Baking powder: Helps the dough rise and become fluffy.

Warm water: Activates the baking powder and helps form the dough.

Plain yogurt: Adds moisture and a slight tang to the dough.

Olive oil: Adds richness and helps keep the dough soft.

Garlic: Provides the signature garlic flavor.

Butter: Used to brush the cooked naan, adding a rich, buttery finish.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the flour, resulting in a smoother and more elastic dough. If the dough feels too sticky, lightly dust your hands and the surface with a bit more flour.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the naan.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the naan.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• warm water - Substitute with warm milk: Warm milk makes the dough softer and adds a slight richness.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can make the naan more tender.

• olive oil - Substitute with ghee: Ghee adds a rich, buttery flavor that complements the naan well.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a slightly different texture and intensity.

• butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free alternative.

• Allow the naan to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled naan in an airtight container or a resealable plastic bag. If stacking, separate each piece with parchment paper to prevent sticking.
• Store the naan at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, wrap each piece of naan individually in plastic wrap or aluminum foil. Place the wrapped pieces in a resealable freezer bag, removing as much air as possible before sealing.
• Label the freezer bag with the date to keep track of freshness. The naan can be frozen for up to 2 months.
• To reheat, thaw the naan at room temperature or in the refrigerator. For a quick thaw, use the microwave on a low setting.
• Reheat the naan in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. Alternatively, reheat in a skillet over medium heat for 1-2 minutes on each side.
• For an extra burst of flavor, brush the reheated naan with melted butter and sprinkle with fresh minced garlic before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the garlic naan in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10 minutes, or until warmed through. This method helps maintain the naan's soft texture.

• Stovetop Method: Heat a skillet over medium heat. Place the naan directly on the skillet and cover it with a lid. Heat for about 1-2 minutes on each side, or until it’s warm and slightly crispy. This method is quick and keeps the naan soft with a slight crisp.

• Microwave Method: Place the garlic naan on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on high for 20-30 seconds. This method is the fastest but may make the naan a bit chewy if overdone.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the naan directly on the rack or a baking tray. Heat for about 5-7 minutes, or until it’s warm and slightly crispy. This method is great for a quick reheat with a bit of crispiness.

• Steaming Method: If you have a steamer, place the garlic naan in the steamer basket. Steam for about 2-3 minutes. This method keeps the naan soft and moist, similar to its original texture.

• Large mixing bowl: Used to combine the flour, sugar, salt, and baking powder, and later to mix in the wet ingredients to form the dough.

• Measuring cups: Essential for accurately measuring the flour, water, and yogurt.

• Measuring spoons: Necessary for measuring smaller quantities like sugar, salt, and baking powder.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Clean countertop or large cutting board: Provides a surface for kneading the dough and rolling it out.

• Kitchen towel or plastic wrap: Used to cover the dough while it rests.

• Rolling pin: Helps in rolling each dough ball into a flat oval shape.

• Skillet or griddle: Used to cook the naan on medium-high heat.

• Pastry brush: Ideal for brushing melted butter onto the cooked naan.

• Garlic press or knife: Used to mince the garlic for sprinkling on the naan.

• Small bowl: Holds the melted butter for brushing onto the naan.

Prepare ingredients ahead: Measure and mix dry ingredients in advance to save time when making the dough.

Use a stand mixer: Let a stand mixer knead the dough for you, reducing manual effort and time.

Preheat skillet: Ensure your skillet is hot before you start cooking the naan to speed up the cooking process.

Batch rolling: Roll out all dough balls before cooking to streamline the process.

Garlic butter in advance: Melt the butter and mix with minced garlic ahead of time for quick brushing.