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Soft Garlic & Butter Naan Recipe

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4.1 from 6 reviews

This Soft Garlic & Butter Naan recipe offers an easy and authentic way to make fluffy, tender Indian flatbreads at home using simple ingredients. The naan is made with all-purpose flour, yogurt, and yeast, then cooked quickly in a hot cast-iron skillet to develop classic bubbles and charred spots. Brushed with melted butter and minced garlic, these naans are perfect for pairing with curries or enjoying on their own.

Ingredients

Dough Ingredients

  • 2 cups All-Purpose Flour
  • 1 tsp Instant Yeast
  • 1 tsp Sugar
  • ½ tsp Salt
  • ¼ cup Plain Yogurt (room temperature)
  • 2 tbsp Extra Virgin Olive Oil
  • ½ cup Warm Water (approximate)

For Brushing

  • Melted Butter
  • Minced Garlic (optional)

Instructions

  1. Mix the Dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Make a well in the center and add the yogurt, olive oil, and about half of the warm water. Stir to combine.
  2. Knead: Start mixing by hand, gradually adding more warm water until a soft, slightly sticky dough forms. Knead on a floured surface for about 5 minutes until the dough is smooth and elastic, softer than typical bread dough.
  3. Rise: Place the dough in a greased bowl, cover it with a damp cloth, and leave it in a warm place to rise for 1 to 2 hours, or until it has doubled in size.
  4. Shape: Punch down the risen dough and divide it into 6 or 8 equal portions. Roll each piece into an oval or teardrop shape about ¼ inch thick.
  5. The “Cast Iron” Method: Heat a cast-iron skillet over high heat. Lightly brush one side of a naan with water to help it stick and create bubbles. Place the water-side down onto the hot skillet. Cover the skillet with a lid for 30 seconds so the steam helps the naan puff up. Remove the lid and, once large bubbles appear, flip the naan over. Cook the second side for 30 to 60 seconds until charred brown spots appear.
  6. Finish: Immediately brush the hot naan with melted butter mixed with minced garlic or fresh cilantro for added flavor. Serve warm.

Notes

  • Use warm water for activating the yeast effectively but avoid water that’s too hot as it can kill the yeast.
  • The dough should be softer than traditional bread dough for the best naan texture.
  • Using a cast-iron skillet is key to achieving the authentic char and bubbles on the naan.
  • For a vegan variation, substitute yogurt and butter with plant-based alternatives.
  • You can add chopped cilantro or nigella seeds to the dough for extra flavor before cooking.

Find it online: https://lauracooks.com/soft-garlic-and-butter-naan-recipe/