Turkuaz Kitchen Garlic Naan is made with water, dry yeast, granulated sugar, yogurt, milk, olive oil, baking powder, flour, salt, and grated garlic. This delicious naan recipe creates a tasty dinner bread that takes about 60 minutes to prepare and can serve up to 10 people.
Turkuaz Kitchen Garlic Naan Ingredients
- 1/2 cup water
- 1 tbsp dry yeast
- 1/4 tsp granulated sugar
- 1/2 cup yogurt
- 1/2 cup milk
- 3 tbsp olive oil
- 1 tsp baking powder
- 2 1/4 cup flour
- 1/4 tsp salt
- 2 cloves garlic (grated)
For The Topping:
- Fresh herbs (chopped parsley and cilantro)
- Butter
How To Make Turkuaz Kitchen Garlic Naan
- Prepare Yeast Mixture: In a medium bowl, add 1/2 cup warm water, yeast, and sugar. Let it rise for 5-7 minutes.
- Mix Dough Ingredients: In a large bowl, combine the milk, yogurt, oil, foamed yeast, flour, garlic, baking powder, and salt. Stir until well mixed. Knead the dough until smooth for 4-5 minutes. The dough should be a little bit sticky, don’t worry!
- Let Dough Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 40-50 minutes.
- Divide Dough: Place the dough onto a lightly floured surface. Divide it into 8-10 equal pieces.
- Shape Naan: Roll each piece into an oval about 6-7 inches long and about 1/4 inch thick. Add chopped herbs over the top and roll gently.
- Cook Naan: Heat a pan over medium heat. Place one or two ovals into the pan. Cook each side until lightly brown for around a minute, as seen in the IG Reel.
- Add Butter: Brush both sides of the bread with butter. Remove it from the pan and place it in a keeper or on a plate. Cover with a kitchen towel to keep them warm.
Recipe Tips
- Proper Yeast Activation: Ensure the water is warm (not hot) when activating the yeast to help it rise properly.
- Sticky Dough Handling: If the dough is too sticky, lightly flour your hands and the surface to make it easier to handle.
- Herb Distribution: Spread the chopped herbs evenly over the dough before rolling to ensure a consistent flavor in each bite.
- Pan Temperature: Make sure your pan is hot before cooking the naan to get a nice golden-brown color.
- Resting Time: Allow the dough to rest adequately to ensure it rises well and creates a soft texture.
What To Serve With Garlic Naan
This soft and flavorful garlic naan pairs well with grilled chicken kabob, butter chicken, lentil dal, or raita. It can also be served alongside chana masala, vegetable curry, tandoori chicken, or saag paneer for a delicious dinner.
How To Store Garlic Naan
- Refrigerate: First, let the leftover garlic naan cool until it reaches room temperature. Then, place it in an airtight container or wrap it in aluminum foil before storing it in the refrigerator for up to 3 days.
- Freeze: Let the garlic naan cool completely, then wrap each piece in aluminum foil and place them in a freezer-safe bag. Freeze for up to 2 months. To thaw, let it sit at room temperature for a few hours before reheating.
How To Reheat Leftovers Garlic Naan
- In The Oven: Preheat the oven to 350°F (175°C). Wrap the naan in aluminum foil and bake for 10-15 minutes until warm.
- In The Microwave: Place the naan on a microwave-safe plate and cover it with a damp paper towel. Microwave for 20-30 seconds until warm.
- On The Stove: Heat a pan over medium heat and warm the naan for 1-2 minutes on each side until hot.
FAQ
Can I use instant yeast instead of dry yeast?
Yes, you can swap in instant yeast. Just skip the activation step and mix it directly with the dry ingredients—no need to let it foam first.
What’s the best way to keep the naan soft after cooking?
Stack the naan and wrap them in a clean kitchen towel or place them in a covered container right after brushing with butter. The steam helps keep them soft and pliable.
Can I make the dough ahead of time?
Definitely. Mix and knead the dough, then refrigerate it covered for up to 24 hours. Let it come to room temperature before shaping and cooking.
Do I have to use yogurt and milk, or can I substitute?
The yogurt and milk add richness and tenderness, but you can use plant-based yogurt and unsweetened non-dairy milk if needed. Just avoid ones with strong flavors like coconut.
What herbs work best for topping?
Parsley and cilantro are classic, but you can mix in chopped mint, chives, or even a little dill depending on what you’re serving it with.
Garlic Naan Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 150mg
- Potassium: 50mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 4g
Try More Turkuaz Kitchen Bread Recipes:
- Turkuaz Kitchen Focaccia
- Turkuaz Kitchen Acuka Bread
- Turkuaz Kitchen Garlic Cheese Bread
- Turkuaz Kitchen Sourdough Bread
Turkuaz Kitchen Garlic Naan
Description
Turkuaz Kitchen Garlic Naan is made with water, dry yeast, granulated sugar, yogurt, milk, olive oil, baking powder, flour, salt, and grated garlic. This delicious naan recipe creates a tasty dinner bread that takes about 60 minutes to prepare and can serve up to 10 people.
Ingredients
For The Topping:
Instructions
- Prepare Yeast Mixture: In a medium bowl, add 1/2 cup warm water, yeast, and sugar. Let it rise for 5-7 minutes.
- Mix Dough Ingredients: In a large bowl, combine the milk, yogurt, oil, foamed yeast, flour, garlic, baking powder, and salt. Stir until well mixed. Knead the dough until smooth for 4-5 minutes. The dough should be a little bit sticky, don’t worry!
- Let Dough Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 40-50 minutes.
- Divide Dough: Place the dough onto a lightly floured surface. Divide it into 8-10 equal pieces.
- Shape Naan: Roll each piece into an oval about 6-7 inches long and about 1/4 inch thick. Add chopped herbs over the top and roll gently.
- Cook Naan: Heat a pan over medium heat. Place one or two ovals into the pan. Cook each side until lightly brown for around a minute, as seen in the IG Reel.
- Add Butter: Brush both sides of the bread with butter. Remove it from the pan and place it in a keeper or on a plate. Cover with a kitchen towel to keep them warm.
Video
Notes
- Proper Yeast Activation: Ensure the water is warm (not hot) when activating the yeast to help it rise properly.
- Sticky Dough Handling: If the dough is too sticky, lightly flour your hands and the surface to make it easier to handle.
- Herb Distribution: Spread the chopped herbs evenly over the dough before rolling to ensure a consistent flavor in each bite.
- Pan Temperature: Make sure your pan is hot before cooking the naan to get a nice golden-brown color.
- Resting Time: Allow the dough to rest adequately to ensure it rises well and creates a soft texture.