Homemade Garlic Naan Bread loaded with garlic and green onions. This is one of the tastiest pieces of bread around and you can make it in your own kitchen!
I was hard-pressed to find a country that wasn’t known for some kind of baked dough, be it sweet or savory. Flour, yeast, water, and salt are where some of the best meals start, and you don’t need any fancy equipment when you make your own bread at home.
If you like to use a bread machine, then keep at it but I find that they don’t give you the same texture and crumb as naturally risen yeast does. What I would say is most important in the whole process is high heat, and the higher the better.
Your standard oven will work for most bread, even this Garlic Naan Bread recipe, but you’ll have to crank up the heat.
Baking the naan bread.
I baked this naan recipe at 550 degrees, the highest temperature my oven can reach. History tells us that traditionally, bread was baked in outside ovens (usually made of some kind of brick or clay) and now people are trying to get that heat source back.
If you use a traditional pizza oven that can reach 800 degrees, you’ll be able to get that awesome bubbly char on the crust. To finish the naan bread, glaze with some melted butter.
Which type of yeast should I use for my naan recipe?
I always use Red Star Yeast mixture when I’m making bread. It’s never let me down yet, and I love how there are different kinds I can use depending on what I’m making.
They also have a Superior Platinum yeast which gives amazing results in regards to texture and crumb. For tons of baking recipes and tips on how to bake with yeast, check out the Red Star Yeast website!
Check out these other homemade bread recipes I love!
This post was sponsored by Red Star Yeast. All thoughts and opinions are always my own.
This post has been updated with slight recipe tweaks for improvement and better photographs.
Homemade Garlic Naan Bread
- 2 1/2 cups lukewarm water
- 2 tsp Red Star Active Dry Yeast
- 5 1/2 cups all purpose flour plus more for dusting the work surface with
- 1 tbsp Kosher salt
- 1/2 cup minced garlic From a jar is easier
- 3/4 cup green onion sliced finely
- 1 tbsp Olive oil for brushing the dough
Fill a medium sized bowl with the water and sprinkle the yeast on top of it.
Whisk the yeast until it's dissolved.
Add 3 cups of the flour, salt, garlic and green onion and stir with a heavy spatula or wooden spoon until smooth.
Add the remaining flour. Stir again until well combined and the dough comes together into a ball.
Dust a clean work surface with some flour and dump out the dough.
Start to knead the dough dusting with more flour if things get sticky.
Once the dough is a round ball, about 2-3 minutes of kneading, place the dough back into the bowl it came from making sure to lightly oil the bowl with a little olive oil to prevent the dough sticking.
Cover the dough and let rise in a warm area for 1 1/2 hours or until almost doubled in size.
Transfer the dough back out onto your floured work surface and punch down into a rough circle shape.
Cut the dough into 4 pieces.
Prepare a large baking tray with parchment paper or a baking mat and dust lightly with flour
Using your fingers stretch and work each piece of dough into a long oval shape about 8 inches long and 6 inches wide.
Lay each piece onto your prepared baking pan and brush each piece of naan lightly with some olive oil.
Preheat the oven to 550 degrees or as hot as you can get it.
Bake in the oven for about 15-20 minutes or longer if you like it more crusty. Check the bottom of the bread for a dark color.
Once the naan has finished baking, transfer it to a plate and cover with a clean towel to stay warm.
The bread is best served warm and can be reheated covered in foil in a 350 degree oven for 5-7 minutes.
Recipe adapted from Baking with Julia, written by Dorie Greenspan