Description
Garlic Butter Naan is a soft, fluffy Indian flatbread infused with garlic and brushed with melted butter and fresh cilantro. Made from a simple yeast dough enriched with yogurt and oil, this naan is cooked on the stovetop in a hot skillet, delivering golden brown spots and deliciously airy texture. Perfect as an accompaniment to curries or enjoyed on its own as a flavorful snack.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/2 cup warm water
Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
Topping
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Activate the yeast: In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.
- Form the dough: Add the plain yogurt, olive oil, and the foamy yeast mixture to the flour. Mix until a soft dough forms that is slightly sticky but manageable.
- Knead the dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. This process helps develop gluten for a tender naan texture.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Divide and shape: Punch down the risen dough and divide it into 6 equal portions. Roll each piece into an oval or round shape about 1/4 inch thick.
- Cook the naan: Heat a skillet or cast iron pan over medium-high heat. Place one rolled dough onto the hot skillet and cook for 1 to 2 minutes until bubbles form and the underside has golden brown spots. Flip and cook the other side for another 1 to 2 minutes.
- Brush with garlic butter: While the naan is still hot, brush generously with the melted butter mixed with minced garlic to infuse it with rich garlic flavor.
- Garnish and serve: Sprinkle chopped fresh cilantro over the naan and serve warm. Repeat the cooking and basting process with the remaining dough portions.
Notes
- For extra authentic flavor, cook naan in a very hot cast iron skillet to mimic the intense heat of a traditional tandoor oven.
- Adding a pinch of baking powder to the dough can result in an even softer texture.
- Store leftover naan in an airtight container and reheat in a skillet or oven before serving to refresh the bread.
