Stovetop Nigella Garlic Butter Naan Recipe

5 from 8 votes

Stovetop Nigella Garlic Butter Naan Recipe

A garlic butter naan is a variation on the classic Indian naan recipe that often accompanies an Indian meal. This simple, easy and effortless recipe makes a deliciously soft and chewy garlic butter naan that just melts in the mouth.

Course Dinner, Lunch

Cuisine Indian

Keyword Garlic Butter Naan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 31 minutes

Servings Naans

Calories 173kcal

Author Veena Azmanov

Equipment

Ingredients

440 grams All-purpose flour
50 grams All-purpose flour for kneading
2 ¼ tsp Instant dry yeast
1 tbsp Sugar
1 tbsp Oil
1 tbsp Salt
1 Egg
120 ml Plain yogurt
180 ml Warm water
½ cup Garlic sliced
60 grams Butter
30 ml Olive oil
4 tbsp Nigella seeds

Metric - US customary

Instructions

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, 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. Mix well.
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. Your dough is ready.

Proofing the dough

Place in an oiled bowl and cover with cling wrap.
Rest it out for an hour or two until double in volume.
During the resting stage if the dough does rise more than double in volume - just punch down and let rest again until you are ready.

Let's make naan

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.
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

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 usually quite 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 - let cook for 30 secs on the first side - you see some bubbles.
The first flip - flip the naan, let cook on the second side for another 30 secs.
then the second flip - cook on the first side again for another 30 secs.
Third flip - back to the first side again - 30 secs.
So 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.
Dust the tray with some cornmeal or flour - place the naan on the tray.
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.
Sprinkle with nigella seeds which 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.

Video

Nutrition