Description
Make this garlic naan recipe to try the best naan you will ever make. It’s fluffy, soft, and chewy and pairs perfectly with creamy curries! Better than the restaurant but you gotta try it to find out.
Ingredients
Units
Scale
2 cups all-purpose flour
2/3 cup lukewarm water
2 teaspoons cane sugar
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon avocado oil
4 tablespoons chopped cilantro
2–3 tablespoons vegan butter
4 cloves garlic, minced
Flaky sea salt
Instructions
- In a small bowl, dissolve sugar in lukewarm water. Add yeast and whisk for 20 seconds. Let rest for 15 minutes until yeast is activated and turns foamy.
- Add the flour, salt, and baking powder to a large mixing bowl.
- Add the yeast and water mixture to the flour along with the oil. Use a fork to mix everything. Once the dough starts forming, use your hands to finish creating the dough. Move it over to a clean surface and oil your hands. Knead the dough for 5-7 minutes. It will go from stick to soft and elastic after kneading it.
- Add a little oil to a large bowl and place the dough in the bowl. Coat the ball of dough with a little oil and cover it using a clean dish towel. Rest in your oven with the oven light turned on for at least an hour but preferably 2.
- After the dough has rested, knead the dough into a perfect round-shaped ball. Use a pastry cutter to divide the dough into 8 equal balls. Use a clean towel or parchment paper to cover the balls so they don’t dry out.
- Pour vegan butter into a small bowl and add the grated garlic. Microwave for 30 seconds, stir, then microwave for another 20-30 seconds. Place the garlic butter next to the stove with a pastry brush. Now, place a small water bowl next to your dough rolling station.
- Preheat your pan on medium-high heat for at least 5 minutes before using.
- Use a rolling pin to roll out each piece of dough into an oval-shaped piece. It should be about 8 inches long and 5 inches wide. Roll outward and off instead of back and forth.
- Add cilantro to each naan and roll the rolling pin once over the dough to get the cilantro to stick. Dampen your hands using the water bowl and carefully flip the naan onto its back side. Pat a small amount of water all over the back side of the dough to help the naan stick to the pan.
- Dampen your hands again, pick up the naan, and carefully place it onto the hot pan watered face down. Once it begins to bubble all over and you see the edges start to dry out, flip the naan. Now cover the skillet with a lid and cook for 30 seconds. When done, part of the dough should look raw and the other part charred. Check the heat and lower it as needed. After the first and second naan, you should get an idea of how much to lower it.
- Transfer naan to a plate and brush with garlic butter. Sprinkle with a bit of flaky salt and repeat this process until all naan are made.
- Serve and eat while they are still warm.
- Prep Time: 120
- Cook Time: 20
- Category: Sides
- Method: Stove
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
