Garlic naans can be made with yeast dough or instant dough made with self raising flour.
This is one of my “go to” recipes now for making garlic naans both in my tandoor oven and also in a frying pan on the hob. You can use this instant naan recipe if you want to make things much easier on yourself or use this, my yeast dough recipe which I have included in the recipe card below.
How easy is it to make garlic naans?
The easiest way to prepare garlic naans is using my instant naan dough recipe here. That can be prepared in about 30 minutes and you can fry the garlic while it is sitting. The yeast dough version in the recipe card takes a few hours but it’s really good too.
You will get fluffier naans using the yeast dough but the instant dough is the dough used at most curry houses. You should find both versions quite easy but the yeast dough does take longer.
Regardless of the dough you use, you can work ahead. In fact, even the instant dough will benefit from sitting, covered overnight.
So feel free to work ahead if more convenient.
Step by step photos of garlic naans.
Cooking the garlic naans…
- 600g plain white flour plus more for rolling out the naans
- 1 tbsp. salt
- 1 tsp. baking powder
- 2 tbsp. sugar
- 7g dry yeast
- 420ml warm water
- 4 tbsp. melted butter or vegetable ghee
- 3 cloves garlic - finely chopped
- 3 tbsp. chopped fresh coriander (optional)
- Sift the flour, salt and baking powder into a large mixing bowl. Set aside.
- Bring 210ml water to a rapid boil. Pour it into a jug and top with 210ml cold water. This should be the perfect temperature to wake up the dry yeast. Stir in the yeast and sugar and leave to froth up for about ten minutes.
- When the water is nice and bubbly, make a well in the flour mixture and pour it into the well. Mix it all together with your hands for a minute or so and then leave to rest for two minutes. Then knead the dough as best you can. It will be very sticky but don't be tempted to add more flour. Form into a ball, cover and leave to rise for an hour in a warm place.
- When the dough has risen (it should double in size but don't worry too much if it doesn't) divide it into six equal sized pieces. Dust each with a little flour and from into smooth balls. Place on a high sided tray and cover with a clean tea towel. Let the dough balls rise for another hour.
- When I cook in a tandoor, I place the balls on a floured surface and work them out into naan shapes with oiled hands - as shown. When pan frying I just use flour.
- Roll each ball out into round or teardrop shapes. For crispy naans, roll them quite thin. For fluffier naans the discs should be about 5mm think.
- Heat a pan - preferably cast iron over high heat until the base of the pan is very hot. Think tandoor here! The pan should be extremely hot. Slap the naan discs around between your hands to remove any excess flour.
- If using an electric hob, fry on the first side until bubbles begin to form on the top. Then flip it over briefly to brown the other side.
- If using a gas hob, wet one side of the naan with water and then slap it down hard on the pan, water side down. This will help it stick to the pan. Fry until bubbles from on top. The naan should stick to the pan. Turn the pan over so that the gas flame browns the top. Gravity will make the bubbles larger and you will have a naan that looks just like it came out of the tandoor. Pry the naan of with a metal spatula or similar.
- Repeat with the other naans and wrap in foil to keep warm.
- TO MAKE THE GARIC GHEE TOPPING
- Heat the ghee or butter in a frying pan over medium heat. Add the chopped garlic and fry to your preference. Some people prefer it light and soft. Other prefer the garlic a bit crispier. Photos of each version are in the photos above.
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Amount Per Serving: Calories: 395Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 1039mgCarbohydrates: 68gFiber: 3gSugar: 4gProtein: 10g