Easy Homemade Garlic Naan (Without Yeast)

Homemade buttery garlic naan is delightfully soft and fluffy, with a flavor that’s just like what you’d enjoy from a tandoor. Since it doesn’t contain yeast, it’s an excellent choice for dinner.

Garlic Naan Ingredients

The process of making naan begins with the dough, which must be perfect for the best results. This recipe features just five essential ingredients to create a soft dough that leads to wonderfully fluffy naan.

All Purpose flour: I like to use all-purpose flour for making naan dough because it delivers a restaurant-quality result. It pairs perfectly with the leavening agent since we’re not using yeast in this recipe; baking soda is the key ingredient that helps create a fluffy and chewy naan texture.
Baking Soda: This acts as a catalyst, boosting the dough's performance to achieve a light and airy texture.
Garlic Powder: You can use either freshly made garlic paste or garlic powder to infuse the naan with a delicious garlicky flavor, which is a hallmark of this recipe.
Salt: This ingredient adds a touch of saltiness.
Ghee/Oil: To ensure the dough is well-lubricated, ghee or oil works wonders. I opted for vegetable oil, which helped to make the dough soft and chewy.
Yogurt: Yogurt contributes to a pillowy texture in the dough, making it easy to stretch and smooth out.
Water: Used to make soft and firm dough.
Topping: I topped it off with a sprinkle of white sesame seeds and brushed it with butter infused with freshly grated garlic.

Don’t forget to check out the recipe tips, which are based on my personal best practices after many attempts in my kitchen. If you’re making naan for the first time, these tips will guide you to achieve great results on your initial try.

How To Make Garlic Naan at Home

Making garlic naan involves a simple six-step process:

Dough Preparation: Start by combining all-purpose flour, salt, baking soda, garlic powder, yogurt, and oil in a bowl. Use your hands to crumble the mixture. Gradually add water to form a soft dough.

Rest the dough: Once the dough is ready, cover it and place it in a warm area for 4 to 8 hours, or even overnight. This resting period allows the dough to rise.

Roll the Dough: After the resting time, take the dough out and knead it for a few minutes. Roll it out into naan shapes and, if you like, sprinkle sesame seeds on top. Moisten the base of the naan with a little water.

Cook the Naan: Preheat an iron skillet (avoid using nonstick) on the stove. Once hot, place the naan on the skillet with the water-moistened side down. It will begin to bubble as it cooks. After a few seconds, flip the skillet to give it direct heat from the burner. Rotate the skillet clockwise to ensure even cooking. When the naan is done, carefully remove it from the skillet using tongs, as it may stick.

Preparation of Garlic Butter: In a separate bowl, mix together freshly chopped garlic, butter, and fresh coriander or cilantro until well combined.

Garlic Butter Application: Immediately after cooking the naan, spread a layer of garlic butter on top. You can either cover it or serve it right away.

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 the best results. I've experimented with naan countless times, and each attempt has taught me something new to enhance the flavor and texture. Here are some tips drawn from my experiences.

• Sift the flour before making dough. It will release the air inside the flour and will help to make soft and fluffy dough without yeast.
• Using baking soda and yogurt can act as a catalyst for achieving that fluffy naan texture.
• While some people opt for baking powder in their dough, I tried it once and found the naan to be too cakey for my liking.
• If you're struggling to achieve a fluffy naan, consider adding a teaspoon of instant yeast to three cups of flour.
• Always aim to create a soft dough and knead it well before letting it rest.
• It's important to place the dough in a warm area to allow it to rise properly. The oven or microwave works great for this purpose.
• An iron skillet is ideal for cooking naan, as it provides better grip for sticking the naan to the surface. A nonstick skillet may not hold the naan in place, making it difficult to cook at an angle over the flame.
• If you don’t have a cast iron skillet, you can still use a nonstick one by holding it over the fire with tongs instead of flipping it. Alternatively, you can cook it on a hot skillet, flipping it to cook both sides.
• Finally, brushing the naan with butter and garlic will keep it soft and delicious.

Serving Suggestions

Garlic naan makes for a perfect accompaniment to a variety of meals, whether it's lunch or dinner. It essentially serves as an alternative to naan, dinner rolls, bread, or tandoori roti.

I particularly enjoy pairing it with Curry, Stew & Kabab.. Additionally, it can be used as a wrap or transformed into rolls for a quick snack. And remember, it's a great idea to enjoy some tea after indulging in carbs.

How to Store Leftover Naan?

Garlic naan can be stored in three different ways:

Storing the Dough: Naan dough is quite sensitive, so it’s best to keep it in an airtight glass container in the refrigerator for 3 to 4 days. When you're ready to cook, remove it about an hour in advance to allow the dough to reach room temperature. Cold dough will not yield soft and fluffy naan.

Storing Cooked Naan: You can keep cooked naan in an airtight plastic bag for 5 to 6 days in the refrigerator. Avoid applying garlic and butter if you plan to store it for later; you can add those toppings fresh when you're ready to serve.

Freezing Garlic Naan: Many people enjoy frozen garlic naan from the store, but it's just as easy to freeze your homemade version. Prepare all the naan and arrange them on a tray lined with parchment paper, then freeze for an hour. After that, transfer them to plastic wrap and freeze for up to a month. When you need some, simply take it out, let it thaw for a few minutes, and cook it on the stovetop or bake it in the oven.

Tip: Consider making mini naans for freezing! This way, you can easily fit more naans on a large tray.

Q & A