Go Back
Homemade Garlic Butter Naan. (aka, what you should make in your quarantine kitchen this weekend!) photo
Print Recipe Save it for later

Garlic Butter Naan. (aka, what you should make in your quarantine kitchen this weekend!)

This Garlic Butter Naan is SO EASY! Soft, pillowy flatbread infused with garlic butter, perfect for dipping or enjoying straight from the pan.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Easy, Quick, Vegetarian
Servings: 6 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup warm milk
  • 1/2 cup plain yogurt
  • 1 teaspoon honey
  • canola or vegetable oil for brushing on the naan before cooking
  • 4 tablespoons salted butter
  • 3 cloves garlic minced
  • fresh chopped parsley for garnish

Instructions

  • In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until well combined.
  • In a separate bowl, mix the warm milk, yogurt, and honey until smooth. Gradually pour the wet mixture into the dry ingredients, stirring with a spoon until a shaggy dough begins to form.
  • Transfer the dough onto a floured surface and knead it gently for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
  • Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rest for at least 1 hour at room temperature.
  • While the dough is resting, melt the salted butter in a small saucepan over low heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Remove from heat and set aside.
  • After the dough has rested, divide it into 6 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten each ball into an oval or round shape, about 1/4 inch thick.
  • Heat a skillet or tawa over medium-high heat. Once hot, carefully place one naan on the skillet. Cook for about 1-2 minutes until bubbles form on the surface.
  • Flip the naan and cook for another 1-2 minutes until golden brown and slightly charred.
  • Once the naan is cooked, immediately brush it with the prepared garlic butter. Sprinkle with fresh chopped parsley.
  • Repeat the cooking process for the remaining pieces of dough, brushing each naan with garlic butter as it comes off the skillet.

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Skillet or tawa
  • Spatula
  • Measuring Cups and Spoons
  • Garlic press (optional)

Notes

  • Ensure your milk is warm, not hot, to avoid curdling the yogurt.
  • If the dough is too dry, add a bit more warm milk to achieve the right consistency.
  • Feel free to experiment with herbs and spices in the garlic butter, such as oregano or cumin.
  • Fresh garlic is key for flavor; avoid pre-minced garlic if possible for the best results.