Garlic Nan Recipe
Leavened, handmade white bread made with garlic, herbs, & Indian spices. Served hot from Tandoor.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
Garlic Butter
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine flour and salt. Make a well in the center.
- 3
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Garlic Butter Preparation
- 6
Prepare Garlic Butter
In a small saucepan, melt the butter over low heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Remove from heat and stir in chopped cilantro or parsley and salt. Set aside.
Cooking Nan
- 7
Preheat Tandoor
If using a tandoor, preheat it at least 30 minutes before cooking. If using a conventional oven, preheat to 500°F (260°C).
- 8
Shape the Dough
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball and let them rest for 10 minutes.
- 9
Roll Out the Nan
On a floured surface, take one dough ball and roll it out into a flat oval or circle about 1/4 inch thick.
- 10
Cook the Nan
If using a tandoor, stick the rolled-out dough onto the hot walls of the tandoor and cook for 1-2 minutes or until puffed and golden. If using an oven, place the rolled nan on a baking sheet and bake for 2-3 minutes or until puffed and slightly charred.
- 11
- 12
Serve
Serve the garlic nan warm with your favorite curry or dip.
