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
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
- In a large mixing bowl, combine the ingredients for the dough. I did this in a stand mixer but you can also do this by hand. Start with the dry ingredients first, mixing it together before slowly adding in the wet ingredients like melted butter, yogurt and water. Once you get a scraggly-looking dough, go in with your hand and knead for around 5 minutes to form a smoothish dough. Dust with more flour if the dough is a little wet to help you knead it together.
- Cover with damp towel or cling film to allow to rise over the next 1.5-2 hours, until it's doubled in size.
- After the dough has risen, punch it down to remove most of the air and remove from the bowl to knead on a clean surface. Knead for 3-4 minutes until you get this smooth dough, and divide into 8 equal pieces.
- Roll those pieces into smooth dough balls and cover again with the damp towel to rise for another 30 mins.
- In that time, you can make the garlic butter in preparation for the naan. Mix the ingredients together in a bowl and combine. Set that aside until later.
- Once time is up, roll the dough balls out one by one into a round or oval shape, around 1 inch in thickness.
- To cook, heat up a flat frying pan on a medium heat and place the dough down. You do not need any oil to cook. Allow to cook for 2-3 minutes on one side, until it's lightly browned and slightly charred before flipping over to cook for another 1-2 minutes. There may be some ballooning of the dough as pockets of air is created. You can either pop them or leave them as they are.
- Repeat the process for all 8 pieces of dough. As you cook the next one, brush the garlic butter over the cooked naan whilst 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.
Video demonstration
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