Indian style homemade Garlic Naan without yeast recipe will surely give you restaurant-style flavor at home. Extremely easy to make with soft and buttery texture. Best to serve as flatbread with the main course at everyday dinner or lunch!
Looking for homemade bread recipes for Dinner? Check out, No-Knead Dinner Rolls, Garlic Knots, Calzone, and Tawa Naan. All recipes are quick and easy to prepare at home and I believe it will add value to your dinner table.
What is Garlic Naan?
Naan is an Indian version of clay oven (tandoor) flatbread. Garlic naan specifically prepared with garlic and butter flavor. It's a famous and most popular naan of street food and Indian restaurants. Due to its garlicky taste and tempting aroma now it's been served in all Indian restaurants across the world. Also getting popular in Western Asia, Myanmar, Indonesia, and the Caribbean region. Most of the Indian restaurants in the United States serve garlic naan with the main course.
Naan has been prepared in tandoor and oven and here I am sharing to make homemade garlic naan restaurant-style at the stovetop. For this recipe, you need a traditional stove with a fire burner and iron skillet(Tawa). If you are a beginner then you can follow the step by step recipe to make at home.
It doesn't take much time to prepare so whenever I have a small party at home, I prepare garlic naan and my family and friends just love it and finish in no time.
Homemade buttery garlic naan is so soft and fluffy also has the perfect flavor same as we get from the tandoor. As it's without yeast so best to serve it at dinner.
Naan preparation starts with dough making that needs to be perfect to get the best result. For this naan, we are only using 5 main ingredients to make a soft dough that will help to make soft and fluffy naan.
All Purpose flour
Salt + Baking soda + Garlic Powder
Butter + Freshly Grated Garlic
Don't forget to look at recipe tips as it's based on my best practices after making many times in my kitchen. So if you are making first then it will help to get the best result on the first attempt.
How To Make Garlic Naan at Home
Garlic naan making is the 6 steps process:
Dough Preparation: In a bowl, add all-purpose flour, salt, baking soda, garlic powder and yogurt, and oil. Crumble the flour with your hands. Add water to knead the soft dough.
Rest the dough: Cover the dough and keep it in a warm place for 4 to 8 hours or overnight. After resting, the dough will settle.
Roll the Dough: After resting the dough, take it out and knead for few minutes. Roll the naan and apply sesame (optional). Apply water at the base of the naan.
Cook the Naan: Heat up the iron skillet (avoid nonstick) on the stovetop. As it gets hot then place the naan on the heated skillet to cook. Place on the iron skillet on the water base side. It will start cooking and forming bubbles. Let it cook for few seconds. Then flip the skillet and give direct heat from the fire burner. Rotate the skillet in a clockwise direction so it gets an even mark from all sides. As the naan is cooked removed it from the skillet using a tong as it will stick on the skillet.
Preparation of Garlic Butter: In a bowl, add freshly chopped garlic, butter, and fresh coriander/cilantro and mix well.
Garlic Butter Application: Right after cooking naan, apply garlic butter layer on naan. Cover it or directly serve.
Homemade Garlic Naan Video
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Soft Naan Tips & Secrets
Making perfect naan is a simple process but it requires few techniques to get perfect results. I have tried naan so many times and every time I learn something new to make it better. Here are some tips based on my best practices.
- Sieve the flour before making dough. It will release the air inside the flour and will help to make soft and fluffy dough without yeast.
- Baking soda and yogurt will work as catalyst to get fluffy naan.
- Some people use baking powder in dough. I used it once and didn't like the texture of naan as become more cacky in texture.
- If you are getting hard time to make fluffy naan then add a teaspoon of instant yeast in 3 cups flour.
- Always make the soft dough. Properly knead before resting.
- Place the dough at warm place to rise properly. Oven and microwave is the best place to keep the dough for settling.
- Use iron skillet as it has more grip to stick the naan on surface. Nonstick skillet will not help to stick the naan on surface so it become impossible to cook on fire in flip angle.
- If you don't have cast iron skillet then you can make it on nonstick skillet but directly keep on fire using tong rather using flipping method. Or, you can simply cook on hot skillet from both sides.
- Brushing of butter and garlic will make the naan soft.
Garlic naan is the ideal side dish that you can serve with various dishes at dinner or lunch. Basically, it's a substitute for naan, dinner rolls, bread, or tandoori roti.
Don't forget to serve tea after eating carbs. Here I love to serve Orange peel tea or lemon tea which is good in taste and also helps to digest food.
How to Store Leftover Naan?
Garlic naan can be stored in 3 ways:
Store the Dough: Naan dough is delicate so you can simply store it in the refrigerator in an airtight glass container for 3 to 4 days. When you need to cook then take out before an hour to bring up the dough temperature. Cold dough will not make the naan soft and fluffy.
Cooked Naan Storage: Well, you can store the cooked naan in an airtight plastic bag for 5 to 6 days. Keep in the refrigerator! Make sure to not apply garlic and butter brushing if you want to store it for later use. You can apply fresh brushing when it's ready to serve.
Frozen Garlic Naan: People love to use frozen garlic naan and they take it from the grocery store but it's simple and easy to store homemade garlic naan in your freezer.
Prepare all the naan and place it in a tray (lined with parchment paper) and freeze for 1 hour. After one hour, take it out and place it on a plastic film and wrap. Freeze or 1 month. Whenever you need it, take it out from freezer, thaw for few minutes and cook on stovetop or bake in oven.
Tip: Make mini naans, if you want to freeze! in this way, you can freeze many naans easily in big tray.
Q & A
Yes, you can also use wheat flour. The result will be a little different but it will be good and healthy to eat.
Sure the naan can be baked in the oven. Skillet naan is more like a tandoori naan as it gets bubble while cooking.
Yes, yeast can be used to make dough but it will be good if you use yogurt and a pinch of baking powder instead of using yeast. If you are using instant yeast then roll the naan so thin as it will be double in size while cooking.
Actually, naan becomes hard if it's so thin or cooks at ultra-high temperature or if the dough is not perfectly kneaded or rise. If the naan is hard, then cover it right after brushing butter. In this way, the steam will make it soft.
To make soft and fluffy naan, always use good quality flour. Use soda bicarbonate, yogurt, and oil when making dough. Rest the dough for a maximum of 4 to 8 hours or overnight is best. Keep on a heated skillet on high heat to cook. Don't overcook! Right after brushing butter, cover the naan or directly serve it.
Yes, skip the yogurt while making dough or substitute with soy yogurt or buttermilk. Yogurt works as a catalyst to add firmness to naan. If skipping yogurt then add baking soda and baking powder as it will help to make a fluffy, soft and pillowy texture of naan.
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Homemade Garlic Naan
- Iron Skillet
- 3 cups All Purpose flour
- ½ teaspoon Salt
- ⅓ teaspoon Baking soda
- ⅓ teaspoon Garlic Powder
- 1 tablespoon Oil
- 1 tablespoon Yogurt
- 100 ml Water
- ½ teaspoon Sesame (Black & White)
- 2 tablespoon Butter
- ½ teaspoon Freshly Grated Garlic
- 1 tablespoon Freshly Chopped Corriander
Prepare the Naan Dough
- In a bowl, add all-purpose flour, salt, baking soda, garlic powder and yogurt, and oil.
- Crumble the flour with your hands. Add water to knead the soft dough.
Rest the Dough
- Cover the dough bowl and keep it in a warm place for 4 to 8 hours or overnight.
- After resting, the dough will settle.
- After resting the dough, take it out and knead for few minutes.
Roll The Naan and Cooking
- Roll the naan and apply sesame (optional). Apply water at the base of the naan.
- Heat up the iron skillet (avoid nonstick) on the stovetop.
- As it gets hot then place the naan on the heated skillet to cook.
- Place on the iron skillet on the water base side. It will start cooking and forming bubbles.
- Let it cook for few seconds.
- Now flip the skillet and give direct heat from the fire burner.
- Rotate the skillet in a clockwise direction so it gets an even mark from all sides.
- As the naan is cooked removed it from the skillet using a tong as it will stick on the skillet.
Garlic Butter Topping
- In a bowl, add freshly chopped garlic, butter, and fresh coriander/cilantro and mix well.
- Right after cooking naan, apply garlic butter layer on naan. Cover it or directly serve.
- Use an iron skillet to make perfect naan on the stovetop. It will help to stick the naan on the surface and you can easily flip and directly cook through burner fire.
- A Nonstick skillet will not help to stick the naan on the surface so the flip-over method will not be used. If you are using a nonstick skillet then cook from both sides on a skillet or you can use a tong to directly heat the naan from the burner. Results will be different on iron and nonstick naan.
- To make a soft naan, make sure to sieve the flour before making dough. Use baking soda and yogurt as they will work as catalysts to make fluffy naan.
- If you are getting a hard time making fluffy naan then add a teaspoon of instant yeast in 3 cups flour.
- Place the dough in a warm place to rise properly. Oven and microwave is the best place to keep the dough for settling.
- Garlic butter brushing will make the naan soft.