Buttery Garlic Naan Breads are so soft and perfect for mopping up curries, you’ll find it hard to stop at one! This Naan breakfast pizza Naan Bread recipe is better than the ones you’ll find at the BEST Indian restaurants!
Normally baked inside hot Tandoor ovens with charcoal or wood fire, our naan bread recipe has been altered to cook them right on the stove in a hot cast-iron skillet. We use a combination of yogurt and oil to give them an addictive soft and fluffy texture, and add minced garlic right into the dough to give us a perfect garlicky flavor. You’ll be amazed watching them puff up into glorious breads right in front of you in seconds! Holding a Garlic Naan Bread on a plate with a pile of naan. THE DIFFERENCE BETWEEN NAAN BREAD AND PITA BREAD Both flatbreads are made with a yeast raised dough, however Pita bread has a harder texture when compared to Naan. This gives naan its different texture.
TIPS ON HOW TO MAKE GARLIC NAAN BREAD We start off with a basic naan dough, like this one for our super soft naan breads. First, you’re going to activate your yeast. Mix all of those ingredients together until the dough comes together with your hands. Knead until smooth, then transfer to a lightly greased bowl. You can use the same bowl you mixed the dough in to save dishes. Cover with plastic wrap and let double in size. The thinner you roll them, the more air pockets form inside them while cooking.
Get a lightly greased skillet nice and HOT. The high heat makes the dough rise fast and fills the breads with air. Cook garlic naan bread until bubbles form, then flip and cook until large golden spots appear on the underside. Flatten the breads with a spatula while cooking to ensure they cook through. Wrap cooked garlic naan bread in a clean kitchen towel and keep them wrapped while cooking remaining breads.
Serve with Tikka Masala or Butter Chicken, or use them to make wraps. Substitute garlic naan breads for tortillas for quesadillas, or for simple naan pizzas! HOW TO STORE GARLIC NAAN BREAD If you plan on storing your naan breads, do not brush them with the garlic butter. When cooked, let cool completely to room temperature to prevent condensation. Transfer to ziplock bags and store at room temperature for up to 2 days, or refrigerate for up to 4 days.
When ready to eat, heat them up on a pan over low-medium heat, or in the microwave for 10 seconds. Brush with garlic butter and enjoy! Frozen naan bread thaws quickly at room temperature. Reheat in the microwave or on a skillet over low-medium heat, then brush with garlic butter. Garlic Naan Breads are so soft and perfect for mopping up curries, you’ll find it hard to stop at one!
Just like the best Indian restaurants, this will become your new favorite naan recipe! Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands. Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes. Lightly grease the same mixing bowl with a small spray of cooking oil.