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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.
Garlic Butter Naan
All-purpose flour for kneading
Instant dry yeast
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).
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.
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.
Recipe by Veena Azmanov