Recently I’ve been really inspired by South Asian cuisine. Curries and dal are currently my bag. I’m loving the heat from the spices, the wholesomeness of the pulses and satisfying savouriness of the sauces. Plain steamed rice was my accompaniment of choice, but I was craving the soft buttery naan you get in restaurants and decided to have a go at making my own garlic naan. It was way easier than I thought and super tasty. I can honestly say that I will not be buying dry supermarket naan bread again.
Easy Garlic Naan Recipe
For the naan:
- 7 g fast acting yeast
- 2 tsp caster sugar
- 1 tsp salt (optional, see Notes below)
- 300 g plain flour
- 0.5 tsp baking powder
- 150 g natural yoghurt
- 25 g butter melted plus an extra tbsp
- 2 cloves garlic grated
- 100 ml water (room temperature)
For the garlic butter:
- 50 g butter melted
- 2 cloves garlic grated
- Place the yeast, sugar, salt, flour and baking powder (i.e. all the dry ingredients) for the naan bread in a bowl and mix with a spoon.
- Add in the melted butter, and yoghurt. Then gradually add in the water whilst stirring with a spoon.
- Once a the mixture has come together use your hands to knead the dough for around 5 minutes. The dough should be a little tacky, but not overly sticky that a lot of it sticks to your fingers and you have difficulty kneading it. If you find that it is too sticky then add in a tablespoon of flour.
- Grease a large clean bowl with the additional butter and add the dough. Grease the top of the dough and cover the bowl with clingfilm. Place a tea towel on top and leave the bowl in a warm room for around 2 hours in order for the dough to rise.
- Once the dough has risen preheat your oven to the lowest heat setting.
- Make the garlic butter by mixing the butter and the garlic.
- Split the dough into 6 small balls.
- Place a non-stick frying pan on a medium high heat. Do not add any oil.
- Use your hands to press and stretch one of the dough balls into a flat tear shape. Wet your hands slightly with clean water to stop the dough from sticking to them.
- Dry fry the raw naan in the frying pan until it starts to puff up, around 3 minutes each side. Reduce the heat a little if you find it burns before reaching 3 minutes.
- Once cooked use a pastry brush to brush each side of the naan with the garlic butter and place on a baking tray.
- Repeat steps 9 to 11 for each of the dough balls.
- Place the baking tray of naans in the oven to keep warm.
- The salt in the naan bread is optional. I only add it if I am using unsalted butter.
- Don’t worry about the naan sticking to the frying pan. The butter in the naan seems to prevent this.
- Serve as a side dish with a curry or kebab.