Garlic Butter Naan
I don’t know why I’ve never made fresh naan before but they were so easy and turned out unbelievably good!!!
Since returning from India, I've been in my Indian cooking era so I decided to try making fresh naan from scratch and my gosh, they are SO worth the effort. After my first attempt at them, I've made it twice and improved the recipe with a little adjustments here and there. Most of the work here is mixing and kneading the dough.
If you've made too much, just freeze them as they reheat really well too!
Hey, I'm Verna!
About this recipe
What is Naan?
Naan is a staple Indian flatbread, soft and slightly chewy, often paired with flavourful curries like butter chicken or tikka masala.
Traditionally baked in a tandoor oven, it’s an essential part of Indian dining.
Why Garlic Butter Naan?
This recipe adds a delightful twist to the classic naan. By brushing the warm, soft naan with a garlic butter sauce, you get the perfect balance of crispy edges and fluffy, fragrant insides - an irresistible combination.
The Perfect Pairing
Garlic butter naan isn’t just a side - it’s the perfect companion to any rich, creamy curry.
Whether you’re dipping it in butter chicken or enjoying it on its own, this naan brings an authentic touch to your home-cooked meals.
Ingredients
For the dough
- 250g (2 cups) strong bread flour
- 125ml (1/2 cup) warm water
- 2 tsp instant yeast
- 1 tsp granulated sugar
- 1/2 tsp salt
- 150g natural yogurt
- 2 tbsp melted butter or ghee
For the garlic butter
- 50g (3 tbsp) melted butter or ghee
- 2 cloves garlic, minced
- 1 tbsp finely chopped fresh coriander
- Pinch of salt, or better yet - msg!!!
Pair it with
Instructions
1. Prepare the Dough:
Start by mixing your dry ingredients in a large bowl. Slowly add the wet ingredients - melted butter, yogurt, and water - and stir until a scraggly dough forms.
Knead it for about 5 minutes, dusting with more flour if needed, until smooth.
2. Let the Dough Rise:
Cover the dough with a damp towel or cling film and let it rise for 1.5-2 hours, until doubled in size.
Once proofed, punch down the dough to remove the air, then knead for another 3-4 minutes. Divide into 8 equal pieces and roll them into balls. Let these rest for 30 minutes.
3. Make the Garlic Butter:
While the dough is resting, mix your garlic butter ingredients together in a bowl and set aside.
4. Roll and Cook the Naan:
Roll each dough ball into a round or oval shape, about 1-inch thick.
Heat a flat frying pan over medium heat and cook the naan for 2-3 minutes on one side, flipping it to cook for another 1-2 minutes. You’ll notice pockets of air forming - either pop them or leave them to puff up.
5. Finish with Garlic Butter:
Once cooked, brush each naan generously with the garlic butter while still warm.
These are best enjoyed warm, with a side of butter chicken or any other rich Indian curry of choice. For my butter chicken recipe, please see below.
Pro Tip: If your dough feels sticky while kneading, add a little more flour to get the desired consistency.
FAQs
1. Can I make naan without a stand mixer?
Yes, you can! You can easily mix and knead the dough by hand. Just make sure to knead for about 5-7 minutes until smooth.
2. How thick should I roll the dough?
Aim for about 1 inch thick. This will ensure the naan is soft and fluffy but still cooks properly.
3. Can I store leftover naan?
Yes, store any leftover naan in an airtight container at room temperature for up to 2 days. Reheat in a pan or oven for the best texture.
4. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute, but the texture may be denser. You may need to adjust the water slightly to get the right dough consistency.
5. How can I make the naan more crispy?
For a crispier exterior, you can brush the naan with a bit more butter or oil before cooking. Alternatively, you can cook it slightly longer to achieve a more crispy crust.
Video demonstration
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