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–+ servings
A stack of naan on the table.

Softest Garlic Butter Naan

Author: Veena Azmanov
5 from 8 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 31 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.

Ingredients 

Garlic butter

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

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

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

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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