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.
Most of the work here is mixing and kneading the dough and the result is delicious!!!
Hey, I'm Verna!
About this recipe
What is Naan?
Naan is a beloved Indian flatbread known for its soft, slightly chewy texture and ability to complement rich, flavourful curries.
Traditionally baked in a tandoor oven, naan is a key part of Indian cuisine and is commonly served alongside dishes like butter chicken, tikka masala, and dal.
Its pillowy texture and ability to scoop up sauces make it a dining essential in many parts of the world.
Why Garlic Butter Naan?
This recipe takes the classic naan to the next level by brushing it with a garlic butter sauce after baking.
The garlic butter creates the perfect balance of crispy, golden edges and fluffy, fragrant bread that’s bursting with flavour.
The aroma alone is enough to make your taste buds dance, and it’s a simple way to elevate your meals.
The Perfect Pairing
Garlic butter naan isn’t just a side; it’s a star on its own.
This naan pairs beautifully with any rich, creamy curry, making it the perfect accompaniment to dishes like butter chicken or tikka masala. However, it’s so delicious you’ll want to enjoy it by itself too.
Whether you're using it to scoop up your favourite curry or enjoying it fresh out of the oven, this naan adds an authentic touch to any meal.
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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