Why You’ll Love this Homemade Garlic Naan
Carbs and comfort—is there anything better? This homemade garlic naan delivers both in generous portions. The pillowy soft texture with those perfect charred bubbles will make you forget all about store-bought versions.
Trust me, there’s something deeply satisfying about watching dough transform into these aromatic flatbreads right in your kitchen.
What I love most? It’s surprisingly forgiving for beginners yet impressive enough to serve guests. The heavenly aroma of garlic butter brushed over warm bread is practically therapeutic.
Plus, you can adjust the garlic level to suit your preference—mild enhancement or full vampire repellent.
What Ingredients are in Homemade Garlic Naan?
Making naan at home might seem intimidating, but once you gather all the ingredients, you’ll realize it’s quite approachable. The beauty of homemade naan lies in its simple components—most of which are probably already sitting in your pantry. The rich, yeasty aroma that will fill your kitchen as these flatbreads cook is worth every bit of effort you put into preparing them.
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten well
- 1 1/2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (adjustable to taste)
- 1/4 cup melted butter
While the ingredient list isn’t complicated, a few things are worth noting. First, bread flour works best here because its higher protein content creates that characteristic chewy texture.
Don’t have bread flour? All-purpose will work in a pinch, though your naan might be slightly less chewy. And about that garlic—feel free to go wild if you’re a garlic lover. The recipe calls for 2 teaspoons, but I’ve been known to double that amount because, well, is there such a thing as too much garlic?
The warm water for the yeast should be just that—warm, not hot—around 110°F is perfect to activate the yeast without killing it.
How to Make this Homemade Garlic Naan
The magic of homemade naan begins with activating 1 (1/4 ounce) package of active dry yeast in 1 cup of warm water. Pour the water into a large bowl, sprinkle in the yeast, and let it sit for about 10 minutes until it becomes frothy and bubbly—this is how you know your yeast is alive and ready to work.
Once the yeast mixture is foamy, stir in 1/4 cup white sugar, 3 tablespoons milk, 1 beaten egg, and 1 1/2 teaspoons salt. Now comes the flour—gradually add about 4 1/2 cups of bread flour, mixing until you form a soft dough that pulls away from the sides of the bowl.
Turn your dough onto a lightly floured surface and knead for 6 to 8 minutes. The kneading process might seem tedious, but it’s essential for developing those lovely gluten strands that give naan its characteristic texture. Your arms might get a bit tired, but consider it your workout for the day.
When the dough becomes smooth and elastic, place it in a well-oiled bowl, cover with a damp cloth, and let it rise for about an hour, or until it has doubled in volume. This rising time is non-negotiable—the yeast needs this time to work its magic.
After the first rise, punch down the dough (honestly, one of the most satisfying parts of bread making) and knead in 2 teaspoons of minced garlic. If you’re a garlic fiend, feel free to add more to your taste.
Then, pinch off small handfuls of dough about the size of a golf ball and roll them into neat little spheres. Place these dough balls on a tray, cover them with a towel, and allow them to rise again until doubled in size—about 30 minutes.
While the recipe stops here, you’ll want to preheat your oven (with a pizza stone if you have one) to 500°F, or heat a cast iron skillet on the stovetop. Roll each ball into an oval shape and cook for 2-3 minutes per side until puffy and spotted with brown.
Brush with 1/4 cup melted butter and enjoy while still warm. The whole process takes time, but there’s nothing quite like that first bite of warm, garlic-infused naan that you made with your own hands.
Homemade Garlic Naan Substitutions and Variations
While your homemade naan adventure doesn’t have to follow a strict rulebook, there’s plenty of room to customize this recipe to suit your dietary needs or flavor preferences.
For a dairy-free version, I recommend substituting the milk with coconut milk and using olive oil instead of butter. Not keen on garlic? Simply omit it or replace with herbs like rosemary or cilantro.
Can’t find bread flour? All-purpose works too, though your naan might be slightly less chewy. Want to make it whole grain? Swap half the flour with whole wheat.
And for those special occasions, why not sprinkle some nigella seeds on top before baking?
What to Serve with Homemade Garlic Naan
Pairing your freshly made garlic naan with the perfect accompaniments can transform a simple bread into an extraordinary meal experience.
I always recommend serving it alongside rich, saucy Indian curries—butter chicken or chana masala are my go-to options. The bread’s pillowy texture is perfect for scooping up every last bit of sauce.
For a lighter meal, try it with cucumber raita, hummus, or even a simple yogurt dip.
You can also transform your naan into quick pizzas with tomato sauce and cheese, or serve it as an appetizer with spinach-artichoke dip.
The possibilities are endless, making naan one versatile bread worth mastering.
Final Thoughts
Making your own garlic naan at home isn’t just about creating delicious bread—it’s about connecting with centuries of culinary tradition right in your kitchen.
There’s something magical about watching those simple ingredients transform into pillowy, garlic-infused flatbreads.
Yes, it takes time—that hour of rising, the shaping of dough balls, the second rise—but isn’t that part of the joy?
The process itself becomes meditative. And when you finally bite into that warm, buttery naan, still steaming and fragrant with garlic, you’ll know why people have been making this bread for generations.
Worth every minute, don’t you think?
