Softest Garlic Butter Naan

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A garlic butter naan is a variation of my Indian naan recipe. This simple, and easy recipe makes the softest flatbread smeared with fresh garlic and butter. It can be cooked in the oven, stovetop, or open grill. Serve it with your favorite Indian meal or enjoy it as a sandwich wrap.

If you love Indian food I bet you love naan. And, some of you will say… garlic butter naan. Right? I am the same. I LOVE naan, but I am crazy about garlic and butter on my naan. The nigella seeds on the top just make the naan so darn pretty!!

Ingredients and substitutes

• Flour – Naan is traditionally made with all-purpose flour. Whole wheat is more coarse. So the naan will be less soft and less chewy but still delicious. If you prefer, you can also replace half the white flour with whole wheat flour.
• Yogurt – Apart from adding softness and flavor this really helps with over-night fermenting. Also, it adds a unique special flavor. You can also use sour cream instead.
• Egg – Helps keep the naan soft and flaky. And, if you need to make it eggless, you can also replace the egg with additional 1/4 cup yogurt.
• Warm water – The water MUST be warm, not hot or cold. In fact, hot water will kill the yeast, while cold water will not revive the yeast. So, it has to be around 110 F.
• Instant dry yeast – I like to use instant dry because I’ve always had great success with it. It’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise. You can also use
  • Active dry yeast – you will need 2 1/4 tsp or one packet. And,
  • If you use fresh yeast you will need about 21 grams.
• Garlic – Of course, you must use fresh minced garlic. Garlic powders and flakes will not work for this recipe.
• Butter – Galric butter naan must have butter, right? but yes, you can also use olive oil if you prefer. I won’t tell anyone ?

Step by step instructions 

Garlic butter

• Place the sliced garlic, butter, and olive oil in a frying pan. Melt and simmer on low for 5 minutes to infuse the oil.  Set aside, keep warm

Dough

• In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.
  Pro-tip– instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

• Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture followed by the yogurt and egg. Combine well.
  Pro-tip – if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
• Knead-
  • By hand – transfer to a well-dusted worktop and knead for 5 to 6 minutes
  • Stand mixer – once all the flour is well incorporated knead on medium for 4 to 5 minutes
• When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

• Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.
  Pro-tip – in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can’t attend to it at that moment. De-gas, reshape, and let double in volume again.

Shaping the naan

• When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.
  Pro-tip – at this point there is no need for additional flour. So use a light dusting of flour
• Divide the dough into 12 portions – first in half and then half again, until you have 12 shapes. Roll each into a ball and let rest for 5 to 7 minutes
  Pro tip – resting helps the gluten relax and makes working with dough easy so use that in your favor.

Cooking the naan

• Stovetop cooking – Heat a skillet pan on high.
  1. Place the naan on the skillet – let cook for 30 secs on the first side – you will see some bubbles.
  2. Flip the naan, let cook on the second side for another 30 secs. Cook on the first side again for another 30 secs
  3. Flip it back to the first side again – 30 secs.
     Pro tip – You flip three times cooking the naan for 30 secs on each side. Avoid turning too often and it can cause the naan to dry out.
• Oven Cooking – Preheat the oven to 220 C/440 F  for at least 20 minutes before you put the first naan in.
  • Dust the try with some cornmeal or flour – place the naan on the try
  • Place the tray in the preheated oven on the top shelf closer to the grill for about 2 to 3 minutes turning once or twice. Until you see it’s puffed up and has dark spots.
  • Alternatively, place them on a hot pizza stone at 250C / 500 F – for 2 to 3 minutes.
    Pro tip – The time of 2 to 3 minutes will vary depending on how HOT your oven is. So keep a close watch.

Garlic butter naan

• When the naan is almost cooked lightly brush it with the garlic butter mixture on both sides. Sprinkle with nigella seeds which should stick to the oil.
• Keep them soft – As soon as you take the naans off the heat, wrap them in a clean kitchen towel or cheesecloth. This retains moisture back into the naan keeping it soft.

Frequently asked questions

Troubleshooting

• My naan bread is dry – overcooking the naan bread can cause all moisture to evaporate making the bread dry.
• My naan is hard – when the naan is taken out of the oven or done cooking on the skillet place it in between the sheets of a clean kitchen cloth. This will let the steam cool in the naan keeping it soft.
• and My naan are cracking– this recipe will make about 10 to 12 8-inch long naans. If you increase the number or roll them too large the naan will be thinner which could lead them to dry out or overcook.
• My naan is burnt – flatbread takes just a couple of minutes so it is very important to ensure you do not leave it in the oven of skillet for too long.

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Softest Garlic Butter Naan

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 31 minutes mins

Calories: 243kcal

Adjust Servings Here: 12 Naans

Description

A garlic butter naan is a variation of my Indian naan recipe. This simple, and easy recipe makes the softest flatbread smeared with fresh garlic and butter. It can be cooked in the oven, stovetop, or open grill. Serve it with your favorite Indian meal or enjoy it as a sandwich wrap.

Video

Ingredients 

1x2x3x

• ▢ 4 cups (500 g) All-purpose flour
• ▢ 1 tsp Salt
• ▢ 2 ¼ tsp (9 g) Instant dry yeast
• ▢ ¾ cup (180 ml) Warm water
• ▢ 1 tbsp Sugar
• ▢ 1 tbsp Oil
• ▢ 1 Egg
• ▢ ½ cup (120 ml) Plain yogurt
• ▢ ½ cup (60 g) All-purpose flour (for kneading)

Garlic butter

• ▢ 4 tbsp (60 g) Butter
• ▢ 2 tbsp Olive oil
• ▢ ¼ cup Garlic sliced (or grated)
• ▢ 4 tbsp Nigella seeds ((optional) )

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Instructions

Garlic butter

• Place the sliced garlic, butter, and olive oil in a frying pan. Melt and simmer on low for 5 minutes to infuse the oil.  Set aside, keep warm

Dough

• In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.

  Pro-tip– instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
• Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture followed by the yogurt and egg. Combine well.

  Pro-tip – if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
• Knead

  – By hand – transfer to a well-dusted worktop and knead for 5 to 6 minutes

  – Stand mixer – once all the flour is well incorporated knead on medium for 4 to 5 minutes
• When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
• Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.

  Pro-tip – in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.

Shaping the naan

• When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.

  Pro-tip – at this point there is no need for additional flour. So use a light dusting of flour
• Divide the dough into 12 portions – first in half and then half again, until you have 16 shapes. Roll each into a ball and let rest for 5 to 7 minutes

  Pro tip – resting helps the gluten relax and makes working with dough easy so use that in your favor.

Cooking the naan

• Stovetop cooking – Heat a skillet pan on high. Place the naan on the skillet – let cook for 30 secs on the first side – you will see some bubbles.

  1. Flip the naan, let cook on the second side for another 30 secs

  2. Cook on the first side again for another 30 secs

  3. Flip it back to the first side again – 30 secs.

  Pro tip – You flip three times cooking the naan for 30 secs on each side. Avoid turning too often and it can cause the naan to dry out.
• Oven Cooking – Preheat the oven to 220 C/440 F  for at least 20 minutes before you put the first naan in.

  1. Dust the try with some cornmeal or flour – place the naan on the try

  2. Place the tray in the preheated oven on the top shelf closer to the grill for about 2 to 3 minutes turning once or twice. Until you see it's puffed up and has dark spots.

  Alternatively, place them on a hot pizza stone at 250C / 500 F – for 2 to 3 minutes.

  Pro tip – The time of 2 to 3 minutes will vary depending on how HOT your oven is. So keep a close watch.

Garlic butter naan

• When the naan is almost cooked lightly brush it with the garlic butter mixture on both sides. Sprinkle with nigella seeds which should stick to the oil.
• As soon as you take the naans off the heat, wrap them in a clean kitchen towel or cheesecloth. This retains moisture back into the naan keeping it soft.

Recipe Notes & Tips

• Make sure to use warm water, not more than 110F for activating the yeast. 
• The dough must be soft, pliable but still slightly sticky. The softer the dough the more difficult it usually is to work with but, soft dough is also one that will make the best bread.  It just needs a little bit of practice. 
• Bread does not have to be time-consuming. Dont’ make haste with the rise and proof of the dough. Give it ample time to rise and ample time to prove this is the best way to develop flavor. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
• If cooking in the oven preheat the oven for at least 10 minutes before you place the naan in or the low temperature will make the bread dry out and before crispy. Naan cooks beautifully on a pizza stone so use it if you have one. 
• Overnight – The dough can be prepared a day in advance. Proof it for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor. The next day, let the dough come to room temperature before you shape and bake them. 
• Storing naan – These naans freeze beautifully. Cool then place them in a freezer-safe storage bag. These can be frozen for up to a month.
• Kneading the dough – If possible use an electric mixer because the dough is soft and sticky. 
• Bread machine – this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes – continue with the recipe as shown above.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 243– kcalCarbohydrates: 39– gProtein: 7– gFat: 6– gSaturated Fat: 3– gPolyunsaturated Fat: 1– gMonounsaturated Fat: 2– gTrans Fat: 1– gCholesterol: 25– mgSodium: 261– mgPotassium: 106– mgFiber: 2– gSugar: 2– gVitamin A: 152– IUVitamin C: 1– mgCalcium: 30– mgIron: 2– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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