No need for a tandoori oven to make wonderful, warm homemade garlic naan bread to eat with your favorite curry or chicken tikka masala! You can make this soft, delicious bread at home on the stove and have fresh, buttery garlic (or plain) naan any time you want! And it definitely beats the storebought stuff.
I just posted the other day about one of our favorite foods ever, Chicken Tikka Masala, but there is a second part of that meal that cannot go unmentioned – the warm, buttery garlic naan bread that accompanies it on the side. It’s perfect for dipping and sopping up every last drop of that delicious tikka masala sauce!
I’ll start off by admitting that for years I have avoided making homemade garlic naan bread because I thought it would be too much extra work or that it just wouldn’t turn out very good because I didn’t have a tandoori oven in my home (who does?!). But I finally decided to give it a try because the storebought varieties just disappointed me every time with their lackluster flavor and sometimes rubbery, sometimes stale texture. And dude, it seriously could not be easier to make delicious naan at home. All you need is a mixer, some time to let the dough rise, and a rolling pin and frying pan.
You will need to give your dough about an hour to rise, so start it before you start making you main dish, whether it’s a curry or chicken tikka masala, but when it comes time to cook the naan, it’s super easy to roll out each portion and then the bread itself cooks in less than 2 minutes per naan. And it is super satisfying to watch the dough bubble up as it cooks in the dry heat of the pan and then brush it with melted butter and garlic and sprinkle with cilantro afterwards.
This homemade garlic naan stays fresh for a few days if you store it in a large ziploc bag so you can eat it with leftovers or use it to make a wrap sandwich. My only problem with this homemade garlic naan bread recipe is that I can’t stop eating it!
- 1 cup warm water
- 2 tablespoons honey
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup plain yogurt
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 egg
- 4 tablespoons butter
- 3 cloves garlic, minced
- Chopped fresh cilantro
Combine the water and honey in the bowl of a stand mixer and stir until the honey has dissolved. Add the yeast and give it a quick stir, then allow the yeast to proof for 5-10 minutes until foamy.
Turn the mixer onto low speed, and gradually add the flour, yogurt, salt, baking powder, and egg. Once those start to come together, increase the mixer speed to medium-low, and continue mixing the dough for 2-3 minutes, until the dough starts looking nice and smooth. The dough may be slightly sticky, but should form into a ball that pulls away from the sides of the bowl.
Take the bowl off the stand mixer and pull the dough out to form into a ball with your hands. Add a little oil to the bowl just to coat the bottom and the sides, then return the ball of dough to the ball, giving it a quick turn to coat it lightly in oil. Cover with a damp cloth and place in a warm area to rise for 1 hour, until doubled in size.
While the dough is rising, melt the butter in a small pan or in a microwave-safe bowl, then add the chopped garlic and stir so that the butter is infused with the garlic flavor. Set aside to brush on the naan just after cooking.
Once the dough has almost doubled in size, transfer it to a floured work surface. Cut into 8 equal size pieces and roll each into a ball with your hands. Then roll out each ball of dough on a floured surface using a rolling pin, forming a circle or oval until the dough is a little less than 1/4-inch thick.
Heat a large cast-iron skillet or heavy saute pan over medium-high heat. Add one of the rolled-out dough sections to the dry pan and cook, one at a time, for 1 minute, or until the dough begins to bubble on top and the bottom turns lightly golden brown. Flip the dough with a spatula and cook on the second side for 30-60 seconds, or until the bottom is nicely golden brown as well.
Transfer to a plate and brush naan lightly with the garlic-infused butter, then sprinkle with a bit of chopped cilantro. Keep cooked naan covered while repeating the process with the remaining dough. Serve warm.
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