Stovetop Nigella Garlic Butter Naan Recipe

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A garlic butter naan is a variation on the classic Indian naan recipe. This simple, and easy recipe makes a deliciously soft and chewy naan on the stovetop. In addition, it's smeared with garlic and butter made. Serve it with your favorite Indian meal or enjoy it as a sandwich wrap.

Table of Content

• Ingredients and substitutes
• Step by step instructions (pin)
• Frequently asked questions
• You may also like
• Recipe

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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 butter naan with nigella seeds on the top. And, the nigella seeds just make the naan so darn pretty!!

But, do you know that naan is supposed to be soft and chewy? In fact, it really bothers me when I go to a restaurant and naan that's tough like rubber. Therefore, if you look at my video you will see that the naan really is soft. So, you have to try it and see for yourself.

However, in our home, if I decide to make naan, I have to make both the classic naan recipe as well as this garlic butter naan. Since my kids will only eat the regular naan.

Ingredients and substitutes

• Flour - Naan is traditionally made with all-purpose flour. And yet, you can also substitute some of that with whole wheat flour.
• Yogurt - Adds softness and flavor. Also, it really helps with over-night fermenting, and adding a unique special flavor.
  But, if you must, try non-dairy yogurt like coconut yogurt.
• Egg - Helps keep the naan soft and flaky. And yet, if you need to make it eggless, you can replace the egg with ¼ cup more yogurt.
• Warm water - The water MUST be warm, not hot or cold (around 110 F). Hot water will kill the yeast while cold water will not activate the yeast.
• Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you use active dry yeast you will need 2 ¼ tsp or one packet. And, if you use fresh yeast you will need about 21 grams. It’s not necessary to activate the yeast. But, I like to make sure my dough will rise.
• Garlic - You must like garlic to be able to enjoy garlic naan. And, if you don't like garlic go ahead and skip the garlic using only butter.
• Butter - I love butter when it comes to naan, but yes, you can also use olive oil if you prefer.

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Step by step instructions (pin)

Prepare garlic butter naan oil

• 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, and keep warm.

Prepare yeast mixture

• In a measuring cup - add warm water, yeast, sugar, and oil.
• Let rest for a while until foamy (about 5 minutes).

Prepare dough

• Place flour in a bowl - add salt. And, mix well.
• Next, add the yeast mixture - start mixing in.
• Followed by the yogurt and the egg.
• The dough should be soft and sticky.
• Continue to knead in a mixer for 3 minutes on medium or by hand on a floured surface for about 5 to 7 minutes.
• Once the dough is soft and springy, it is ready.

Proofing the dough

• Then, place the dough in an oiled bowl and cover with cling wrap.
• Let it rest for an hour or two until doubled in volume.
• During the resting stage, if the dough rises more than double in volume - just punch down and let it rest again until you are ready.

Let's make naan

• Next, transfer the dough to a lightly floured surface again.
• Divide the dough into 16 portions - first in half and then half again, until you have 16 shapes.
• Then, roll each into a ball and let rest for 5 to 7 minutes (resting helps the gluten relax and makes working with dough easy).

Make that naan shape

• Next, roll each ball into a round circle shape.
• Then pull/stretch the circle from one end and you have an oval shape.
• That's it!! This oval shape is the typical characteristic of the naan bread.

Stovetop cooking - Here's how to keep it soft and supple

• Heat a skillet pan on high.
• Place the naan on, and let cook for 30 secs on the first side - you see some bubbles.
• The first flip - flip the naan, and let it cook on the second side for another 30 secs.
• Then, the second flip -  cook on the first side again for another 30 secs.
• Next, the third flip - back to the first side again - 30 secs.
• Thus, you flip three times cooking the naan for 30 secs on each side.

Oven cooking

• Preheat the oven to 220 C/ 440 F  for at least 20 minutes before you put the first naan in.
• Next, dust the tray with some cornmeal or flour - and place the naan on the tray.
• Then, 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.
• The time of 2 to 3 minutes will vary depending on how HOT your oven is. So keep a close watch.

The final touch

• When the naan is almost cooked, lightly brush it with the garlic butter mixture on both sides.
• Then, sprinkle with nigella seeds that should stick to the oil.

Keep it soft

• As soon as you take the naan off the heat, wrap it in a clean kitchen towel or cheesecloth.
• This retains moisture back into the naan keeping it soft.

Frequently asked questions

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Recipe

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