This article delves into the art of making delicious garlic naan at home, offering expert tips on achieving the signature texture and flavor. It explores the history of naan, the traditional tandoor baking method, and provides practical advice on replicating those results in a home oven.
Dairy components like yogurt and milk inhibit gluten formation, promoting a tender texture in the naan.Kneading raw garlic into the dough and brushing the baked bread with a garlic-butter mixture ensures big garlic flavor.Slapping the dough onto a hot baking stone or sheet pan promotes browning and mimics the traditional method of placing naan on the hot inner wall of a tandoor.
It’s amazing plain, but even better when studded with garlic, painted with melted butter, and sprinkled with good salt, like in my recipe below. It’s savory and rich enough to eat on its own, but it also pairs well with almost any dish, including curries and soups. As a bonus, naan is relatively easy to make, requiring little more than your hands, a bowl, and a piping hot oven.
To keep the dough-making process as simple as possible, I prefer to knead it by hand. It’s a supple dough—enriched with yogurt, milk, and an egg to create its signature tender texture and rich flavor—and it's easy to knead on the counter. For intense garlic flavor, I add minced raw garlic directly into the dough when kneading, and also brush the baked bread with a garlic-infused butter right before serving.
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