Garlic Naan (Impossibly Soft + Stretchy!)
Learn how to make ULTRA soft and stretchy homemade garlic naan (better than restaurant!) with this easy, viral recipe perfected for 20 years!
Servings: 8
Ingredients
Garlic Naan
- 4 cups all-purpose flour
- 1 tbsp instant dry yeast
- 2 tsp kosher salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup plain yogurt or buttermilk
- 1 cup warm water
- 4 tbsp butter melted
- 4 cloves garlic minced
- 1 tbsp minced cilantro optional
Instructions
- In a stand mixer with a paddle attachment, combine flour, yeast, salt, baking powder, and baking soda. Mix on low speed until well combined. Add yogurt and warm water to the bowl. Begin mixing on low speed until a shaggy dough forms. Switch to the hook attachment and knead on medium-low speed for 4 minutes. The dough might look very sticky initially but will come together during kneading (avoid adding extra flour).
- Generously flour your work surface. Turn out the dough and sprinkle it with flour. Knead briefly to form a large ball. Divide the dough into 8 equal portions and roll each piece into a ball with your hands. Although the dough is quite sticky, dampen your hands to make handling easier. If it’s too sticky to manage, incorporate a little more flour.
- Flour a sheet of parchment paper. Place the dough balls on it and sprinkle the tops with more flour. Cover with another piece of parchment paper and let rise for 1 hour.
- On a floured surface, roll each dough ball flat with a rolling pin to about ¼” thick or slightly thinner. Lightly flour as needed. Lift the dough and use your hands to gently stretch it into a thinner, slightly oblong shape. Allow it to rest for 10 minutes in a single layer.
- While the dough rests, preheat a cast iron skillet over medium-high heat for 5 minutes. Test the heat by sprinkling a few drops of water; if they sizzle and evaporate immediately, the pan is ready. Place a naan into the hot skillet. Cover and cook until bubbles form on the top (about 30-60 seconds). Flip the naan and cook until it loses its raw look and starts to char in spots (about 30 seconds more).
- Transfer cooked naan to a plate and cover with a towel to keep warm. Mix melted butter with minced garlic and cilantro, if using. Brush the warm naan with the garlic butter immediately to lock in moisture and ensure softness.
Video
Notes
- Flour Measurement Tip: Use a kitchen scale to weigh your flour for accuracy, as using volume-based measuring cups can result in too much flour due to compaction.
- Hand-Mixing Option: If you don’t have a stand mixer, you can mix by hand. Combine the dry ingredients in a bowl. Add yogurt and water, stirring with a wooden spoon to form a shaggy dough. Turn out onto a floured surface and knead by hand until smooth (about 10 minutes).
- Direct Flame Variation: For a tandoori-style naan, cook the naan over a gas flame. After flipping the naan, cook the underside for only 5-10 seconds to seal it. Then, using tongs, place the naan directly over a lit gas burner. Cook until it puffs and develops charred spots (just a few seconds), then transfer to a plate and cover with a towel to keep warm. Be attentive as the naan can burn quickly.
Nutrition
Calories: 271kcal | Carbohydrates: 46g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 761mg | Potassium: 49mg | Fiber: 6g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg