Have you ever been hungry but didn’t feel like going to the store? I was like that a few weeks ago. I really wanted Coconut Curry with Naan Bread, but I didn’t have any Naan Bread at home. I thought I did, but when I last made Butter Chicken, we must have eaten it.
Since I didn’t have any Naan and have been meaning to make my own, I decided to turn my delicious Focaccia Bread recipe into Garlic Naan. The result was delicious! The Naan I made at home was soft, chewy, and light. It was 100 times better than any store-bought Naan I’ve ever had.
Usually, 10 Naans would last us for two meals (hence, I thought that I had some leftovers from our last Indian dinner). Even though my recipe made 10 Naans, we only had one left over at the end of the meal. I couldn’t believe how many we ate. We never eat 9 Naans!
This homemade garlic naan bread was so delicious that Jim ate one without dipping it in curry at the end of his meal. Caitlin’s comment, “Thanks for ruining store-bought naan for us, Mom!” was the nicest thing anyone could say. You know that from now on, every time we have curry, you’ll have to make Naan, right?” Since it was so easy to make, I’ll be happy to make my own Naan from now on. If you’ve never made your own Naan Bread, I strongly suggest you try this recipe!
The Best Garlic Naan Bread Made at Home
If you’d rather have regular Naan instead of garlic Don’t brush garlic butter on the Naan.
Makes 10, 8″ Naan Bread Ingredients
Naan Bread: 270ml (1-1/8 cups) warm water heated to 110oF; 10ml (2 teaspoons) maple syrup, honey, or agave;
• 7g (2 teaspoons) of instant yeast • 420g (3-1/2 cups) of all-purpose flour • 50ml (3 tablespoons + 1 teaspoon) of olive oil • 100g (5-1/2 tablespoons) of fat-free greek yoghurt
Garlic Butter: 4 minced garlic cloves, 1/8 cup melted butter, 1/4 cup olive oil
Instructions
Naan Bread
1. Put warm water, maple syrup, and yeast in the bowl of a stand mixer. Give the yeast a few minutes to grow, then add the flour, olive oil, and Greek yogurt. Mix slowly until the ingredients start to stick together. Turn the speed up to medium and knead the dough for 5–6 minutes, or until it is smooth and elastic.
2. Put the dough in a large bowl that has been well-oiled. Turn the dough so the oil covers it. Wrap the bowl in plastic wrap and put it in a warm place for 2 hours, or until the dough has doubled in size.
3. Take the dough out of the bowl and cut it into 10 equal parts. Put the pieces of dough on a sheet of parchment paper, cover it with plastic wrap, and let the dough rest for 15 more minutes.
4. Place one piece of dough at a time on a well-floured surface. Using a rolling pin, gently roll out the dough until it is about 6-7″ in diameter and 1/8″ thick. Let the dough you’ve rolled out rest while you roll out the rest of the pieces. Before putting the pieces together, coat them well with flour to keep them from sticking.
5. Once all of the dough has been rolled out, heat a cast-iron pan on medium-high until it’s hot. Do not oil the pan.
6. Pick up a piece of dough that has been rolled out and gently stretch it with your fingers until it is 8″ across. Put the dough carefully into the cast-iron pan. When you heat the dough, bubbles will form on top. After about 2 to 3 minutes, when the bottom of the naan is toasted and brown, flip it over with a spatula. Toast the naan for one more minute, making sure not to burn it. Once the other side has a light toast, take the naan out of the pan with a pair of tongs.
7. Put a piece of naan on a plate. Brush the garlic mixture on both sides of the naan with a pastry brush. Toast the rest of the dough the same way, and once it has been brushed with the garlic mixture, stack the naan.
8. Put any extra naan in a freezer bag and keep it in the freezer until you need it again. To serve, heat the naan for 10 to 12 seconds in the microwave. Enjoy!
Garlic Butter: Put garlic, butter that has been melted, and olive oil in a bowl. Mix well, and put it aside until you need it.
