Garlic Naan Bread | Hari Ghotra
3.3/5 rating (3 votes)

Garlic Naan

Indian Garlic Bread

  • Heat None
  • Serves 4
  • Dietary Info VEGETARIAN
  • Prep 1 hr
  • Cook 5 mins
                             

Soft light Indian garlic bread.

Hari says

Indian garlic bread - so simple and so delicious. Just make sure you just soften the garlic in the ghee and don't cook it too quickly as you want the garlic to mush into the bread. Alternatively you could roast the garlic in the oven and squeeze that into the ghee to infuse it with the garlic flavour mmmm.

  • Ingredients
  • Method

Dough

  • 1 tsp of dried active yeast
  • 1 tsp of sugar
  • 200g plain flour
  • 1 tsp of black onion seeds (you can also use handful of chopped coriander leaves)
  • ¼ tsp of salt
  • ½ tsp of baking powder
  • 1 tbsp vegetable oil
  • 2 tbsp of plain yoghurt
  • 2 tbsp of milk

Filling

  • 2 cloves garlic, thinly sliced
  • 1 tbsp ghee
  1. In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate. Leave for 5 minutes in a warm place until frothy.
  2. Meanwhile, in a separate bowl mix the flour, onion seeds, salt and baking powder.
  3. When the yeast is frothy add it to the flour with the oil, yoghurt and milk.
  4. Knead the dough, with slightly wet hands, folding as you go until it is nice and soft.
  5. Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise at least 1 hour (but longer if possible).
  6. Divide the dough into four balls and place on a floured surface.
  7. In a small pan heat some butter or ghee in a pan
  8. Slice the garlic and stir into the pan. Cook the garlic gently to just soften, you don't want any colour of the garlic
  9. Take a large ball of the dough and flatten a little place a spoon of the softened garlic (without too much of the butter) and put into the middle of the dough, fold the dough around so it is enclosed inside.
  10. Pull up the dough to seal the filling inside then carefully roll into a tear shape about 0.5cm / ¼ inch thick.
  11. Heat the tava or frying pan and turn on the grill to high to heat up. Place the naan onto the pan for about a minute or two to brown on one side.
  12. Transfer to a baking tray (cooked side down) and cook under a hot grill for 2-5 minutes until all puffed up.
  13. Smear with the garlic butter to serve.

Served with

Works deliciously with any dish that has a thick tomato based sauce.

Nutritional information

Typical values* per Serving
Calories354
Fat (g)15
of which saturates (g)7.1
Carbohydrates (g)50
of which sugars (g)3.4
Fibre (g)2.0
Protein (g)7.3
Salt (mg)1.2
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (10)

  • Hari Ghotra

    Hari Ghotra

    19 July 2015 at 14:53 |
    Hi Catherine Sorry for the late reply. If the dough feels dry then add a little more yoghurt or water. You knead the dough until it's soft and has all come together. Please do have a look at the video as this may help - I hope they turned out OK. Many thanks Hari.

    reply

  • Catherine

    Catherine

    17 July 2015 at 16:14 |
    Hello, I am now making these for the first time and am at the providing stage. My dough seems to be quite dry. Was not sure how long to keep kneading it for??

    reply

  • Becky Curran

    Becky Curran

    06 May 2015 at 08:18 |
    Hi Hari, thanks for your suggestions. Yes, I'll definitely give them another try! I'll let you know how I get on :-)

    reply

  • Hari Ghotra

    Hari Ghotra

    06 May 2015 at 08:03 |
    Ideally you are looking for it to double in size - I hope it helps.

    reply

  • Hari Ghotra

    Hari Ghotra

    06 May 2015 at 08:02 |
    Hi I think this is where the problem may have been. Ideally the dough needs to be full of air bubbles which should come if left for longer. I know the recipe says leave for and hour so I will re-look at this and amend the recipe to make it a little more clear. Thank you so much for your feedback. If I have time I do like to make up the dough in the morning and leave it for the whole day before making the naan. Will you give them another go?

    reply

  • Becky Curran

    Becky Curran

    06 May 2015 at 07:51 |
    Hi Hari, no I don't think it was, also it did rise a bit when I left it but not a huge amount.

    reply

  • Hari Ghotra

    Hari Ghotra

    06 May 2015 at 07:34 |
    Hi Becky Was the dough full of airy bubbles?

    reply

  • Becky Curran

    Becky Curran

    05 May 2015 at 16:16 |
    Hi Hari, yes yeast was quite frothy. I found the dough a litte dry when I added all the ingredients so added bit more water, so maybe it was too wet, or should have added milk instead of water? I left the dough for about an hour. Thanks Becky

    reply

  • Hari Ghotra

    Hari Ghotra

    05 May 2015 at 15:31 |
    Hi Becky
    Did your yeast get nice and frothy before you added it? Did the dough get really light and fluffy? Usually I just knead the flour until it all comes together and is soft. How long did you leave it for?

    reply

  • Becky Curran

    Becky Curran

    05 May 2015 at 15:26 |
    Hi Hari, I tried making these the other day (along with your Murgh Makhani, which was fabulous!), however these didn't puff up very much under the grill and I wonder if you have any suggestions as to where I might have gone wrong or any tips - how long would you knead them for and does the frying pan need to be really hot? Thanks Becky

    reply

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Hari Ghotra