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.

Oil: Adds moisture and richness to the dough.

Yogurt: Contributes to the softness and tenderness of the naan.

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

Garlic: Provides the signature aromatic flavor.

Butter: Used for brushing the naan, adding a rich, buttery finish.

When kneading the dough, make sure to 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 helps develop the gluten, making the naan soft and chewy. If the dough is too sticky, lightly dust your hands and the surface with flour, but be careful not to add too much as it can make the naan dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the naan slightly denser.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, but use slightly less as it is sweeter than sugar.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar as a substitute for 1 teaspoon baking powder.

• oil - Substitute with ghee: Ghee adds a richer, more authentic flavor to the naan.

• yogurt - Substitute with buttermilk: Buttermilk provides a similar tangy flavor and helps with the dough's tenderness.

• warm water - Substitute with milk: Milk adds a richer flavor and makes the dough softer.

• garlic - Substitute with garlic powder: Use ¼ teaspoon garlic powder for each clove of garlic for a similar flavor.

• butter - Substitute with olive oil: Olive oil can be used for a healthier option, though it will change the flavor slightly.

• Allow the garlic naan to cool completely before storing. This prevents condensation, which can make the naan soggy.
• Wrap each naan individually in plastic wrap or aluminum foil. This ensures that they stay fresh and prevents them from sticking together.
• Place the wrapped naan in an airtight container or a resealable plastic bag. This helps to maintain their freshness and prevents them from absorbing any unwanted odors from the fridge or freezer.
• For short-term storage, keep the naan in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, place the wrapped naan in the freezer. They can be frozen for up to 2 months without losing their flavor or texture.
• When ready to use, thaw the naan at room temperature for about 30 minutes if frozen.
• Reheat the naan in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warm and soft. Alternatively, you can reheat them on a skillet over medium heat for 1-2 minutes on each side.
• For an extra burst of flavor, brush the reheated naan with a little melted butter and sprinkle with additional minced garlic before serving.

• Preheat your oven to 350°F (175°C). Wrap the garlic naan in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10 minutes, or until warm and soft.

• For a quick and crispy option, use a skillet. Heat a non-stick skillet over medium heat. Place the naan directly in the skillet and cover it with a lid. Heat for 1-2 minutes on each side until it’s warm and slightly crispy.

• If you have a microwave, wrap the naan in a damp paper towel to keep it moist. Microwave on high for 20-30 seconds. Be careful not to overheat, as it can become chewy.

• For an extra touch of flavor, reheat the naan on a grill. Preheat your grill to medium heat. Brush the naan with a bit of melted butter and place it on the grill for about 1 minute on each side, or until it’s warm and has grill marks.

• Use a toaster oven for a quick and easy method. Set the toaster oven to 350°F (175°C) and place the naan inside for about 5 minutes, or until it’s heated through.

• If you have a steamer, you can use it to reheat the naan gently. Place the naan in the steamer basket and steam for about 2-3 minutes, or until it’s warm and soft.

• Large bowl: Used to combine the flour, sugar, salt, and baking powder, and to mix in the oil and yogurt.

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

• Measuring spoons: Used to measure the sugar, salt, and baking powder.

• Mixing spoon: Helps in mixing the dry and wet ingredients together.

• Damp cloth: Used to cover the dough while it rests to keep it moist.

• Rolling pin: Essential for rolling the dough balls into flat oval shapes.

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

• Spatula: Helps in flipping the naan while cooking.

• Pastry brush: Used to brush the melted butter onto the cooked naan.

• Garlic press: Useful for mincing the garlic cloves.

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

Prepare ingredients ahead: Measure and set out all ingredients before starting to save time during the cooking process.

Use a stand mixer: Knead the dough using a stand mixer with a dough hook attachment to save time and effort.

Preheat the skillet: Ensure the skillet is preheated so you can cook the naan quickly and evenly.

Batch cooking: Cook multiple naan at once if your skillet is large enough to save time.

Garlic butter in advance: Prepare the garlic butter mixture ahead of time and keep it ready for brushing.