published Apr 06, 2022, updated Apr 03, 2024 On my first trip to India I travelled to New Delhi, Jaipur, Agra and Ranthambore. I think I had dal makhani and naan daily! I asked numerous times for the recipe to make each, and this one as well as my Dal Makhani recipe, is my delicious take on both! The hardest part of making homemade bread is getting the dough exactly right… and I’ve done that for you! Follow these simple steps and you’ll have perfect pull-apart garlic naan in just a few hours. See the video in the recipe card below on how I make this! While some refer to it as “naan bread,” that’s a bit redundant — naan is a Persian word that actually means bread! Whatever you call it and however you serve it, there’s no arguing that it tastes incredible. This Indian flatbread is enjoyed throughout Asia and the Caribbean. It’s tender, fluffy, and appetizingly chewy. As part of my naan recipe, I brush it with a melted ghee (or butter), garlic, and chopped coriander that makes it so delicious you’ll be tempted to chow down on it all on its own. But you should really try it with your favorite curry, creamy korma or dal makhani, or as the foundation of a tandoori pizza!
Recommended Tools
Pastry Cutter – This is the easiest tool for quickly and cleanly slicing dough. Cast Iron Skillet – A traditional naan bread recipe is prepared in a tandoor or clay oven. The closest we’ll get in a modern kitchen is a cast iron skillet! Metal Spatula – Since we’re working with high heat, a metal, heat-proof implement is recommended.
Storing and Reheating
Store the bread in an airtight container, such as a resealable Ziploc bag, to keep it from drying out. It can be kept on the counter for 5 days or so, or for even longer in the refrigerator.
Lukewarm Water, Sugar, Active Dry Yeast – Use warm water, around 110°F, to activate the yeast. Make sure the water is cooler than 120°F or else the yeast will die off. The sugar feeds it and helps it bloom. All-purpose Flour – All-purpose flour is perfectly fine for making a naan bread recipe — no special flour necessary! Salt – Just a pinch highlights and enhances the flavors in homemade bread. It also helps to keep the yeast in check, preventing it from reproducing too much in the dough. Baking Powder – This ingredient helps to leaven the bread and make it extra puffy and fluffy. Ghee – While you could use regular butter, this is a great use case for rich, fatty ghee. It has a slight nuttiness that will really take your bread to the next level. Garnishes – Finish off your warm, fresh Indian flatbread with melted ghee or butter, chopped cilantro, and minced garlic.
To reheat, place a piece between two damp paper towels and microwave for 20 seconds or so. Love this recipe? Share it with the world on Pinterest.
