Homemade Garlic Naan
Updated: May 27
This homemade naan recipe is one that I have personally created using bakers percentages. Its very simple and you will have fresh fluffy naan in no time!
*All ingredients have been measured using a bakers scale.
*Makes 9-12 Naan
400 grams of All-Purpose Flour
300 grams of "75-80 degree" Water
40 grams of room temperature Ghee (Clarified Butter)
15 grams of Sugar
10 grams of Salt
8 grams of Instant Yeast
7-8 Tbs of Minced Garlic
7-8 Tbs of Chopped Cilantro
You will need a cast iron pan or pizza stone. Click here to see the pan I use to bake my naan.
Start off by measuring out all of your ingredients into seperate bowls. Precision on baked items is key. I have personally created the measurements for this recipe and have perfected it to my liking. Once all of your ingredients have been measured out, mix your sugar, water, and yeast together in a large mixing bowl. Then sprinkle your flour on top of your water mixture. Try to create an even layer of flour, and then add your ghee and salt on top of the flour. Now mix your dough by hand. It will be a fairly sticky dough but this is exactly what we want to ensure that our dough is nice and fluffy. Once everything has been mixed, let your dough rest for 20-30 min.
Once your dough has rested for at least 20 min, it should be ready for folding. You want to fold your dough on itself in a clockwise formation. Your folds should look something like this....12:00 - 6:00, 3:00 - 9:00, 6:00 - 12:00, and 9:00 - 3:00. Do this a few times, until your sticky dough starts to form a ball. Once your dough has formed a ball, this means that you have successfully developed some gluten in your dough which will make life easier when we roll out our naan.
Now we want to let our dough rise for about two hours or so. Once the dough has risen for roughly two hours, you can trun out your dough onto a floured silicone mat or a sanitized work surface, and divide it into small balls. Divide it into the amount of naan you would like to make. I divide mine into 12 small dough balls. If you prefer large thick naan, leave your dough balls slightly bigger. At this stage, you should sprinkle some more flour over the dough balls and cover your dough with a tea towel. We want the dough to rest another 30 min or so before we bake.
While your dough is resting, go ahead and preheat your oven to the highest temperature it can possibly go. Mine goes to 500 degrees so that is the temperature I preheat my oven to. Place your cast iron pan/pizza stone, on the lowest rack of your oven and let the pan heat as your oven heats. We want to make sure the oven is REALLY hot to mimic a Tandoor or clay oven.
Once your oven has been preheated, you are ready to bake your naan. I like to roll out or hand toss my naan to my desired size. Once I have my naan rolled out, I take some minced garlic and some cilantro and place it on a chopping board. Then I take my naan and place it over the garlic and cilantro, pressing down on the board so that the garlic and cilantro stick to the underside of the naan. Once this has been done, sprinkle a bit of water on the side that is faceing up (as this will be the side that will be in direct contact with the cast iron pan. Now quickly open your oven and place your naan onto your paan with the garlic and cilantro side, face up. Your naan should bake fairly quickly depending on your ovens strength and temperature. Bake time can be anywhere between 5-15 min so keep an eye on your naan with the oven light.
Once your naan is done, you can butter it and keep it warm in a tea towl until all your naan have been baked. This recipe is great served with your favorite curry, or even turned into a flat bread pizza.