Soft, fluffy homemade garlic naan made on the stovetop with a yeast dough infused with cumin and fennel seeds, brushed with a fresh garlic and olive oil topping. Perfect alongside curries, stews, and chutneys.
Equipment
- 1 Medium size bowl
- 1 Cast iron skillet or tawa
- 1 Rolling Pin
- Measuring cups
Ingredients
- 2 ½ cups (625ml/350g) cake wheat flour
- 1 cup (250ml) luke warm water
- 1 tbsp sugar
- 1 tbsp dry yeast
- 2 tbsp olive oil
Optional
- 1 tsp cumin seeds
- 1 tbsp fennel seeds
Garlic and Oil Topping
- 5 garlic cloves (minced)
- 5 tbsp olive oil
- ½ tsp salt
- parsley (garnish)
- chilli flakes (garnish)
Instructions
- Combine flour, sugar, dry yeast, cumin seeds, and fennel seeds in a large mixing bowl.
- Pour in the olive oil, then gradually add lukewarm water. Mix until a soft dough forms. Add more flour if too sticky or more water if too dry.
- Knead for 5–7 minutes on a lightly floured surface until smooth and elastic.
- Brush the dough surface with olive oil, cover with a kitchen cloth, and leave in a warm place for at least 1 hour until doubled in size.
- Punch the dough down gently. Divide into 8 equal pieces and roll each into a round disc about ¼-inch thick.
- Heat a cast-iron skillet or tawa over medium heat. Cook each naan until bubbles form on the surface, then flip and cook until golden brown spots appear.
- Brush immediately with the garlic and olive oil mixture while still hot. Garnish with parsley and chilli flakes. Serve warm.
Notes
- Water temperature: Aim for 37–43°C. Too hot kills the yeast; too cold slows the rise.
- Don't over-knead: stop when the dough is smooth and elastic.
- Cover cooked naan with a cloth while cooking the rest to keep it soft.
- The dough can be made the night before and refrigerated overnight for a slower, more flavourful rise.