Garlic naan recipe on stove top and tawa with step by step photos. Garlic naan bread is Indian leavened flatbread made with wheat flours and spiced with garlic.
The Garlic naan was so good. It is exactly the way a naan should be. Not at all chewy & hard the way we get in restaurants.
The garlic naan is light, soft and the garlic enhances the flavor so much. Along with garlic, I added some celery too. Instead of celery you can use coriander leaves (cilantro leaves).
Garlic and celery both blended well in this naan and made it an aromatic and strongly flavored naan and we enjoyed the garlic naan with some amritsari chole. Another variation you can make is this Cheese garlic naan.
Other naan recipes on the blog are:
In this garlic naan, I have used 50:50 of both all-purpose flour and whole wheat flour. You can use 100% of either too.
Also I have used oil to make the naan, but you can use butter or ghee (clarified butter) instead. I have adapted the garlic naan recipe from my Wheat flour naan.
Serve garlic naan bread with your favorite Indian lentil dish like dal fry, dal makhani or curry recipes like palak paneer, chickpea curry, paneer masala, dum aloo, matar paneer.
How to make garlic naan
1: in a large bowl or pan take ¾th cup lukewarm water. Dissolve 2 tsp sugar in the warm water. Then add 1.5 tsp dry active yeast to it and stir.
2: dissolve the yeast and keep the mixture standing for 10 minutes or till the yeast froths up.
3: the yeast has bubbled up.
Both the flours (1.5 cups whole wheat flour + 1.5 cups all purpose flour),
2 tsp garlic paste (or minced garlic),
4 tbsp oil (or ghee),
1.5 or 2 tsp lemon juice (or 3 to 4 tsp yogurt)
And salt as required to the yeast mixture.
5: add water if required and knead into a smooth and soft dough.
6: cover with a moist cloth and keep aside for 1 hour 30 mins to 2 hours for the dough to leaven and double. The dough after leavening in the below pic.
7: make medium size balls from the dough.
8: cover again with a wet cloth and keep aside for 15-20 minutes. After 15 minutes in the pic below.
Making garlic naan
9: on a dusted rolling board take a ball and roll it into a small round of 2 inches diameter.
10: Place the round disc on to a tray or plate containing:
2 tbsp finely chopped garlic,
1 to 2 tbsp chopped celery (or coriander leaves)
And 1 tsp nigella seeds/kalonji.
All mixed together evenly.
12: now place on a dusted rolling board.
13: now with a rolling pin, roll the dough disc into 4 to 5 inches circle.
14: you can make round shaped or tear-shaped garlic naans.
Cooking garlic naan
15: place the side with the garlic and celery facing down on a hot tava/griddle or frying pan.
16: when the base is browned and cooked completely, lift the garlic naan with tongs from the pan and place the uncooked side on fire. You can also cook the garlic naan on the tava/griddle itself, like we do for chapatis.
You can also add oil or ghee to the tava when cooking the naans as we do for parathas. Anyways you cook, they taste delicious. I tried all the methods. The final pics have the garlic naan cooked on tava only.
17: Roast the uncooked side of garlic naan on fire till browned and some black spots appear. This is how we love naans at home, a bit charred. keep on a plate and smear with oil or ghee.
18: Cook each garlic naan like this one by one. Stack them up to be served later in a napkin. Cover the naan in the napkin so that they remain warm. You can also serve the garlic naan bread straight away.
19: Serve Garlic naan hot or warm. These garlic naan were very soft, so they did not become hard once they got cold. Serve them with your favorite Indian lentil dish like dal makhani, rajma, dal tadka or curry recipes like paneer butter masala, chickpea curry, kadai paneer.
- 1.5 cups whole wheat flour
- 1.5 cups all purpose flour
- 2 teaspoon garlic paste or minced garlic
- 2 teaspoon sugar
- 1.5 teaspoon dry active yeast
- 1.5 or 2 teaspoon lemon juice or 3 to 4 teaspoon curd (yogurt)
- 4 tablespoon oil or ghee (clarified butter)
- ¾ cup water - add more if required
- 2 tablespoon finely chopped garlic
- 1 to 2 tablespoon chopped celery or coriander leaves (optional)
- 1 teaspoon nigella seeds (kalonji)
- 1 to 1.5 teaspoon salt or as required
- extra oil or ghee for frying or smearing on the naan (optional)
- Proof the yeast in sugar dissolved with 3/4 cup warm water.
- After the yeast proofs and rises, add all the flours, garlic paste, lemon juice or yogurt, salt and oil to the yeast mixture.
- Knead to a smooth dough. Add water if required while kneading.
- Cover with a moist cloth and keep the dough to leaven for 1:30 to 2 hours.
rolling garlic naan
- When the dough doubles up, then make medium sized balls of the dough.
- Cover and keep aside for 15-20 mins.
- In a plate or tray take the chopped garlic, celery leaves and nigella seeds. Mix these well.
- Take each ball on a dusted board and roll into a small disc of 2 inches.
- Place this disc on the garlic-celery-nigella-seeds mixture.
- Remove and keep on a dusted board. Now roll to a round of about 5 to 6 inches diameter.
making garlic naan
- Heat a tava or frying pan.
- Place the garlic and celery side of the naan touching the hot tava.
- Cook this side till browned and done. Now hold the garlic naan with a tong and place the uncooked side directly on the fire.
- Roast this side on the fire till browned and done.
- Smear some oil or ghee on top of the naan. Cook all the garlic naan this way.
- Serve garlic naan bread hot or warm.