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Delicious homemade garlic naan with melted cheese garnished with fresh herbs, perfect for any meal.
Tina

Garlic Butter Naan

This Garlic Butter Naan is soft, fluffy, and cooked in a hot pan for that classic naan texture without using an oven. The dough is made with yogurt and milk, which keeps the naan tender and slightly chewy inside, while the high-heat pan cooking creates light bubbles and golden spots on the surface. Each piece is finished with melted garlic butter for rich flavor and a glossy finish. This recipe uses simple pantry ingredients and delivers naan that tastes just like your favorite restaurant version, but made easily at home.
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Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Bread, Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • ¼ cup water warm
  • 2 teaspoons granulated sugar
  • 1 ½ teaspoons active dry yeast rapid rise, or instant
  • ¾ cup milk warm
  • ¾ cup plain Greek yogurt or natural plain yogurt
  • ¼ cup vegetable oil plus 2 tablespoons extra for cooking
  • 2 cloves garlic m minced
  • 4 cups plain flour plus extra for dusting -- 19 ½ oz. or 560g
  • 1 teaspoon baking powder
  • 1 teaspoon salt
Garlic butter ingredients:
  • 3 tablespoons butter melted
  • 2 cloves garlic minced
  • 1 teaspoon cilantro fresh chopped, or parsley

Method
 

  1. In a bowl, combine the warm water, sugar, and yeast.
  2. Let it sit for 5–10 minutes, until it becomes foamy.
  3. Add the milk, yogurt, oil, minced garlic, flour, baking powder, and salt to the yeast mixture. Mix with your hands until a dough forms.
  4. Transfer the dough to a lightly floured surface and knead with floured hands for 3–5 minutes, until smooth and elastic.
  5. Lightly grease the mixing bowl with oil.
  6. Place the dough back in the bowl and cover it with plastic wrap.
  7. Let it rest at room temperature for about 1 hour, until it doubles in size.
  8. Once the dough has risen, divide it into 10 equal pieces and shape each piece into a ball.
  9. Roll each ball into a 6-inch oval, about ⅛ inch thick, using a rolling pin.
  10. Heat a pan over high heat and lightly grease it with oil to prevent sticking.
  11. Place one flattened dough in the hot pan. Cook until it puffs up, forms bubbles, and develops browned spots.
  12. Flip and cook the other side. Repeat with the remaining dough.
  13. Brush the cooked naan with melted garlic butter and sprinkle with cilantro or parsley, if desired.
  14. Serve warm and enjoy!