Buttery Garlic Naan Bread
Soft, flavorful, and buttery garlic naan bread made with yogurt and milk for a tender crumb, cooked quickly on a cast iron skillet and brushed with garlic butter for an authentic taste.
Equipment
- 1 large cast iron skillet
- 1 Rolling Pin
- 1 large mixing bowl
- 1 Pastry Brush
- Measuring cups and spoons set
Ingredients
For the Naan Dough:
- ¼ cup warm water
- 2 teaspoons granulated sugar
- 1 ½ teaspoons active dry yeast or instant yeast
- ¾ cup warm milk
- ¾ cup plain Greek yogurt or natural yogurt
- ¼ cup vegetable oil plus 2 tablespoons extra for cooking
- 2 cloves garlic finely minced
- 4 cups all-purpose flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Garlic Butter Topping:
- 3 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 teaspoon fresh cilantro or parsley chopped
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and allow it to sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active and ready to use.
- Prepare the Dough Mixture: In a large mixing bowl, add the warm milk, Greek yogurt, vegetable oil, and minced garlic. Pour in the activated yeast mixture. Gradually add the flour, baking powder, and salt. Mix with your hands or a wooden spoon until the dough begins to form and comes together.
- Knead the Dough: Lightly flour a clean surface and turn the dough out onto it. Using floured hands, knead the dough for 3 to 5 minutes until it becomes smooth and elastic. This develops gluten, which helps achieve the soft texture of naan.
- First Rise: Lightly grease the mixing bowl with oil and place the dough inside, turning it to coat all sides.Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for about 1 hour or until it has doubled in size.
- Shape the Naan: Once risen, punch down the dough gently and divide it into 10 equal portions. Roll each portion into a ball. On a floured surface, roll each ball into an oval shape approximately 6 inches long and about 1/8-inch thick.
- Cook the Naan: Heat a cast iron skillet over medium-high heat. Brush the skillet lightly with 1/2 teaspoon of vegetable oil. Place one naan on the skillet and cook for about 1–2 minutes, until bubbles form on the surface. While cooking, brush the top lightly with oil to keep it moist.
- Flip and Finish Cooking: Flip the naan and cook for another 1–2 minutes, until golden brown spots appear on the bottom and the bread is cooked through. Remove from the skillet and wrap in a clean kitchen towel to keep warm and soft. Repeat with the remaining naan.
- Add Garlic Butter Topping: Mix melted butter and minced garlic in a small bowl. Brush this flavorful butter over each warm naan. Sprinkle chopped fresh cilantro or parsley on top for a fresh herbal finish.
Notes
- Serving Suggestions: This naan pairs beautifully with Indian curries such as butter chicken, tikka masala, or vegetable korma. It also works well as a base for wraps or simply enjoyed with dips like chutney or raita.
- Storage Tips: Store leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped naan and reheat in a skillet or oven to regain softness.
- Flour Substitutions: All-purpose flour works best for this recipe, but you can experiment with whole wheat flour for a heartier texture, though the naan may be less soft.
- Garlic Variation: Adjust the amount of garlic in the dough and topping to your preference. Roasted garlic can also be used for a milder, sweeter flavor.
- Make-Ahead Option: The dough can be prepared the night before and refrigerated to allow a slow rise, which enhances flavor and convenience for busy days.
