Fluffy and buttery Indian garlic naan bread with coriander. Fried on a ghee butter for extra layer of deliciousness.
This is my favourite recipe for a delicious garlic naan bread loaded with fresh garlic flavour and coriander. After trying this recipe, you will never but a naan bread from a shop!
Is Indian garlic naan bread easy to make?
Yes it is BUT you need to be patient. This recipe uses yeast to make dough so it will require some waiting time but the weight is worth it! I need to mention that water has to be warm. If you add hot water, it will kill the yeast. If you add cold water the whole process of activating yeast will take even longer.
What makes this naan bread so delicious?
Simple ingredients are!
You only need a few ingredients to make this recipe and you can use natural yoghurt or a Greek yoghurt in this recipe. I personally prefer using Greek yoghurt as it creates more chewy and gooey texture than plain yoghurt.
Fresh garlic is a must and I would not substitute it with garlic powder or garlic granules. In my opinion nothing beats fresh garlic in a naan bread! I used 10 cloves but in fact you can add even more if you love garlic as much as I do.
Another important ingredient is ghee butter. What is a ghee butter? It is a type of clarified butter that comes from India, which is very good for frying or deep-frying as it has a high smoke point. It does not burn that quickly as for example rapeseed oil. Yes, ghee, I use a lot of ghee in this recipe as I add it on top of every naan bread after frying. Try it too.
When and how to serve Indian garlic naan bread
The beauty of this recipe that you can prepare the dough on the same day in the morning and make naan breads just before the guests arrive.
You can serve then with any type of curry, meat or simply on its own.
If you are looking for more bread recipes, I can recommend you the following:
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Enjoy!
Recipe source – adapted from the book “The Indian cookery course” by Monisha Bharadwaj.
Apanē bhōjana kā ānanda lēṁ!
Indian garlic naan bread
Fluffy and buttery garlic naan bread with coriander. Fried on a ghee butter for extra layer of deliciousness.
Ingredients
Instructions
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In a medium bowl add warm water, sugar and yeast. Stir well and set aside for about 10 min.
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In a bowl of electric stand mixer mix together flour, yoghurt, salt, minced garlic and ghee butter. Pour in the yeast mixture and work the dough until soft and springy. It should take about 15 min. If the dough is too sticky add a tsp of flour at a time until you receive the desired consistency. Do not add too much flour as bread will be hard.
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When the dough is ready, place it on a clean working surface and knead for about 5 min. After this time shape bowl into a ball and place it in a large bowl. Cover it with cling film and kitchen towel and set aside in a warm place for about one hour or more until it doubles in size.
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When your dough is ready place it on a working area dusted with flour and divide it into smaller portions. The weight of my dough was 1200gr. Depending on how many naan bread you need and what size of pan you have cut your dough. I cut my dough into 150g portions. Then roll each portion of dough 07 cm thick.
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Prepare a large iron skillet pan or a normal pan and add ghee butter. I have used 25 cm iron skillet to make my naans.
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Heat the pan ( on high heat) until hot and add 1 tbsp of ghee butter. Fry one portion of dough at a time for about 2 minutes each side. Add a tsp of butter before frying a new portion of dough. It will result in a soft and buttery naan bread. You can add more ghee butter if necessary.
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Place each naan bread on a plate and add half teaspoon of ghee on top of each naan bread and a little bit of fresh coriander.
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If you have any leftover naan breads you can store them in the fridge and then reheat the next day in an oven. I think that 160C for 10 min will be enough.
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If you think that you do not need that many naan bread you can half the recipe or place dough in the freezer and use when necessary.
Note
Tips:
If you fancy different flavour combination feel free to adjust it accordingly.
Using ghee butter will really enhance the flavour on naan bread.
This recipe makes 8 large naan breads. I always make more as they are easy to reheat.
I have tried to make them in the oven but the flavour is not there for me.