Homemade Garlic Naan Bread

I love Naan Bread. Especially Garlic and Coriander. I would never order an Indian without it. When we order a takeaway, we tend to have rice and naan and share a bit of each. The same when we make curry at home really, I’d hate to have to choose between my sides. But, if I did, the bread would probably win every time.

Easy Homemade Garlic Naan Bread makes the perfect accompaniment to any curry!

I was amazed the first time I made my Homemade Garlic Naan Bread. They are so much better than store-bought Naan bread. So light and fluffy but with a rich and fab flavour. I could quite happily eat them on their own but dipped in a creamy curry sauce, they are absolutely perfect.

Homemade Garlic Naan Bread Cooling on rack

I don’t think I’ve bought any since. They are much easier to make than you might imagine, absolutely gorgeous and really filling, in a way that store-bought never are.

If you want a buttery flavour, coat each side of your Homemade Garlic Naan Bread in melted butter before frying. But, it’s also fine with just a good spray of a cooking spray on each side.

Stacked pile of Homemade Garlic Naan Breads on plate

This recipe makes eight Homemade Garlic Naan Breads, but one each is plenty. They do freeze really well if you wrap them or place them in sealable freezer bags. I tend to make eight at a time and freeze four for next time we make a curry.

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Homemade Garlic Naan Breads

Garlic Naan breads are perfect with any curry!
Prep Time1 hr 15 mins
Cook Time30 mins
Total Time1 hr 45 mins
Course: Bread
Cuisine: Indian
Keyword: bread
Servings: 8 naan breads
Calories: 275kcal
Author: Donna

Ingredients

  • 500 g Strong white bread flour
  • 7 g Instant Yeast
  • 1 Tsp Salt
  • 1 tsp Sugar
  • 5 Cloves Garlic Crushed
  • 200 g Greek Yogurt
  • 150 ml Warm water
  • 30 ml Veg or sunflower Oil
  • 2 tbsp Butter melted (optional)

Instructions

  • Mix oil and water in a jug
  • Mix the flour, salt, sugar, yeast and garlic in a large mixing bowl
  • Add water/oil and yogurt, mix together with a wooden spoon
  • Tip out on to a well floured surface and knead for 10 minutes, adding flour or water if needed
  • When it’s a nice smooth dough, that springs back, place in a lightly oiled bowl and cover
  • Leave to proof for 1 hour
  • Tip out on to a floured surface, and punch out
  • Knead for a further 5 minutes
  • Separate the dough into 8 equal balls
  • Roll out on to a well-floured surface, to 5mm thick circles
  • Leave to rest for 3 minutes
  • Brush with melted butter, or spray with cooking spray
  • Fry for 2-3 minutes on each side, until browned slightly

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