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Butter Garlic Naan Recipe

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4.3 from 9 reviews

This Butter Naan recipe provides a soft, fluffy Indian flatbread made with a mix of all-purpose and wheat flour, yogurt, and warm milk. It is flavored with garlic, coriander, and optional kalonji seeds, then cooked on a hot griddle and finished with melted butter for a rich, aromatic bread perfect for pairing with curries like paneer butter masala or butter chicken.

Ingredients

Dough Ingredients

  • 2 cups (250 grams) all-purpose flour (or 1 cup wheat flour + 1 cup all-purpose flour)
  • ½ cup (120 ml) plain yogurt (curd)
  • 6 to 8 tablespoons luke warm milk (¼ cup + 2 tablespoons, may need more)
  • 2 tablespoons oil (or melted butter)
  • 2 teaspoons sugar
  • ½ to ¾ teaspoon salt (adjust to taste)
  • 1 to 1½ teaspoon grated garlic (optional)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda

Toppings and Finishing

  • 5 to 6 garlic cloves (sliced or chopped)
  • 3 tablespoons melted butter
  • ¼ cup coriander leaves (chopped finely)
  • 1 teaspoon kalonji seeds (optional)

Instructions

  1. Make Dough: In a mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and grated garlic. If using instant yeast instead of baking powder and baking soda, add it now.
  2. Add Wet Ingredients: Pour in the yogurt, oil, and 4 tablespoons of lukewarm milk. Begin mixing to form a smooth dough, adding more warm milk as needed, up to ½ cup total.
  3. Knead Dough: Knead well until the dough becomes soft, elastic, and pliable. The dough should dent easily when pressed with a finger.
  4. Rest Dough: Optionally, cover and rest the dough in a warm place for 1 to 2 hours. For yeast-based doughs, rest for 2 hours or until doubled in size, then gently deflate by punching once or twice. Instant naan can be made immediately without resting.
  5. Divide Dough: Grease your fingers, then divide the dough into 6 to 8 equal parts depending on preferred naan size. Shape each into a smooth ball and keep covered while working.
  6. Roll Naan: Sprinkle some flour on the rolling surface, place a dough ball, and roll it out to around 8 to 9 inches long and 5 to 6 inches wide.
  7. Add Toppings: Sprinkle kalonji seeds, sliced garlic, and chopped coriander leaves on the rolled dough. Gently press or roll to embed them.
  8. Heat Pan: Heat a griddle or flat pan over medium-high heat until hot.
  9. Cook Naan: Place one rolled naan onto the hot pan. After about a minute, bubbles will start forming on the surface.
  10. Flip and Cook: Using tongs, flip the naan and cook on the pan or directly over gas flame, or toast on a wire rack over the stove, until both sides have brown spots and the naan is cooked through.
  11. Finish with Butter: Remove the cooked naan to a plate and immediately brush with melted butter on both sides.
  12. Serve: Smear extra butter on top if desired, and serve hot with curries such as paneer butter masala, dal makhani, or butter chicken.

Notes

  • You can substitute all-purpose flour with a mix of wheat and all-purpose flour for a slightly healthier naan.
  • If using dry active yeast instead of baking powder and baking soda, activate yeast in warm milk with sugar before mixing into flour, then rest dough for 2 hours until risen.
  • Resting dough improves texture, but you can make naan immediately if short on time.
  • Kalonji seeds and garlic add authentic flavor but can be omitted if desired.
  • Cooking naan directly over flame enhances the characteristic char and flavor.
  • Serve naan hot for best taste and texture.

Find it online: http://bitezly.com/butter-garlic-naan-recipe/