Healthier Homemade Garlic Naan
Learn how to make healthier homemade garlic naan with this easy, yeast free, vegetarian recipe. You won’t buy naan ever again!
Servings: 8 pieces
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup yogurt room temperature (see notes)
- 3 teaspoon oil
- ½ cup luke warm water or as needed
For Garnish (see notes)
- 2 tablespoon clear butter or ghee
- 3 cloves of garlic minced
- 2 tablespoon chopped cilantro
- Salt
Instructions
- To make the dough: In the bowl of your stand mixer or in a deep mixing bowl, mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well.
- Then add the water gradually to make very soft dough but not sticky.
- Knead the dough well for about a minute or two (med-high speed if using stand mixer) until smooth. Apply light oil to the dough and cover with a clean, damp kitchen towel.
- Let the dough sit for about 3 hours in warm place. (see notes)
- While the dough is resting, mix all the ingredients for garnishing, butter, garlic, salt, and cilantro. Set aside.
- After about 3 hours, dough should be about doubled in size, knead the dough again on floured surface.
- Divide the dough in eight equal parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
- Heat the cast iron skillet on medium high heat, to check if skillet is ready sprinkle the few drops of water on it, if the water sizzles, your skillet is ready.
- Roll the naan one at a time on a lightly floured surface little less than ¼ inch thick. Sprinkle the water lightly on one side of the naan.
- Put water side naan on the skillet, once the naan start bubbling and dough start drying, flip the naan. If you have a gas stove, you can toast the naan at this step directly on the flame to get the “tandoori” touch and little bit of char.
- Once naan is browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving. Naan is ready!
Notes
Yogurt has to be at room temperature, otherwise your dough will not rise.
Other garnish options include: nigella seeds (kalaunji), chopped jalapenos or chili peppers, chaat masala etc.
If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.
How long it takes for the dough to rise will depend on the temperature. On hot summer days, the dough can double in size in about an hour. Keep checking.