From the Tandoor's Heart: Fluffy Indian Garlic Naan (Lahsuni Naan)
Details
There's bread, and then there's naan—the soft, pillowy, slightly charred flatbread that's the perfect companion to any rich Indian curry. We're taking it a step further by infusing it with a double dose of garlic, both in the dough and in a glistening butter finish. This restaurant-style garlic naan recipe, easily made at home on a skillet, is your ticket to a truly authentic and aromatic Indian meal.
Ingredients
Instructions
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Add the yogurt, grated garlic, and oil. Mix well, then gradually add water as needed to form a soft, pliable dough. Knead for a few minutes until smooth.
Let it Rise
Grease the dough with a little oil, cover it with a damp cloth or plastic wrap, and let it rest in a warm place for about 2 hours, or until it has doubled in size.
Make the Garlic Butter
While the dough is resting, prepare the garlic butter. Melt the butter in a small pan, add the minced garlic and chopped cilantro, and set aside.
Shape the Naan
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal portions and roll them into balls. On a lightly floured surface, roll each ball into an oval or teardrop shape, about 6-8 inches long. Sprinkle some nigella seeds on top and gently press them in with the rolling pin.
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed pan (tawa) over medium-high heat. Brush one side of the naan with water and place the wet side down onto the hot skillet. This will help it stick.
Char the Naan
Cook for about 1-2 minutes, until you see bubbles forming on the surface. Using tongs, flip the entire pan upside down and cook the top side of the naan directly over the open flame for about 30-60 seconds, moving it around until you get those classic charred spots.
Serve
Remove the naan from the heat and immediately brush it generously with the prepared garlic butter. Serve hot and enjoy with your favorite curry or dal.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.