Butter Garlic Naan Bread

Butter Garlic Naan Bread - Learn how to make pillowy soft and fluffy Garlic Naan with the perfect amount of chew at home! This Indian Naan Recipe is the BEST Naan I have ever had. Better then any take away or restaurant and a recipe I come back to time and time again. Brushed with Garlic Butter, this Naan recipe is delicious all on it’s own! It is also the perfect accompaniment to any Curry Recipe such as Butter Chicken, Chicken Changezi - Mughlai Style , Nan Gosht - Indian Lamb Curry, Lamb Chops Curry, Easy Boneless Chicken Curry or Paneer Makhani.

Garlic Naan Bread

We are lucky enough to live near the most incredible Naan shop, so we don’t make Naan all the time but I knew that this recipe was perfect, when I knew it could rival the one from my favourite Naan place!

Restaurants and takeaways have the added benefit of having hot tandoors which bake the Naan in a matter of seconds whilst also adding a smoky flavour. So how do we recreate that at home? By using a Cast Iron Skillet or a very hot Pan!

Getting it hot enough makes the Dough bubble up and gets nice and crisp on the outside, remain soft and fluffy on the inside and it adds some smoky flavour too.

Making the Dough with both Yeast and Yoghurt, makes a super soft pliable Naan.

We add Garlic into the Dough and into the Butter for a real hit of Garlic flavour. I also add some Nigella Seeds because they add the most incredible flavour but you can skip that if you prefer.

How to make Buttery Garlic Naan Bread

The full recipe with ingredients can be found in the recipe card at the bottom of this post:

Step 1

Activate the Yeast

To do this we combine Instant Yeast, Water and Sugar in a large bowl and whisk together, then let that sit for a few minutes.
Note 1 - Double check that the Yeast is in date because the recipe will not work otherwise!

Step 2

Make the Dough

Add Milk, Yoghurt, Oil, Garlic, Flour and Salt to the bowl and mic together with your hands until they come together.

 

Step 3

Knead the Dough

Knead until the Dough comes together and forms a smooth-ish ball. I do this for 7 - 10 minutes in a stand mixer or 12 - 15 minutes by hand.

Note 2 - You can either do this step by hand or in a stand mixer fitted with a dough hook.

Step 4

Leave to Rise

Transfer the Dough to a greased bowl. Cover the bowl with a damp cloth or greased cling film or plastic wrap and leave to rise for 1 - 1 ½ hours or unto the dough has doubled in size.

Note 3 - Check the Dough to see if it is ready at 1 hour and has doubled in size. If it hasn’t leave it a bit longer.

Step 4

Shape the Naan

Divide Dough into 10 equal pieces and generously flour your work surface AND the rolling pin. Roll each ball into an oval shape about 6- nches long and ⅛ inch thick.

Note 4 - The thinner you roll them, the more air pockets form inside them while cooking.

Step 5

Cook the Naan

Warm a Pan (You can use any pan but I prefer cast iron).  Make sure it gets really hot. Test it by adding a few drops of Water. They should sizzle and evaporate quickly.

Place the Naan onto the hot Pan and cook for 2-3 minutes per side. You will notice Bubbles forming all over the Dough.

Note 5 - Keep an eye on it because the more Naan you cook, the quicker the other Naans cook so you may need to reduce the time for the Naan that follow.

Step 6

Keep the Naan Warm

Wrap cooked Naan in a dish cloth/kitchen towel and keep them wrapped up.

Step 7

Brush with Garlic Butter

Brush the Naan with plenty of melted Garlic Butter (made up of Butter, Garlic, Salt and chopped Parsley or Coriander).

Variation

Add Carom Seeds (Ajwain Seeds) like we do in this Chicken Bun recipe. They add an earthy, slightly floral and delicious flavour.

How to make Ahead

Naan can be made ahead and kept in the fridge for up to 4 days. I would leave the Garlic Butter out if you do make it ahead.
Reheat on a hot skillet/in a hot pan and top with a generous smothering of Garlic Butter.

Storage

Fridge

Store cooked Naan covered in the fridge for up to 4 days.

Freezer

Once cooled, wrap the Naan in foil or Cling Film and then place in an airtight container. Freeze for up to 3 months.
How to reheat

Defrost overnight in the fridge or on the counter top for a few hours.

If you have frozen them with Garlic Butter, reheat in the microwave. If you froze them without the Garlic Butter, reheat on a hot pan/skillet.

FAQs

Can I half the recipe?

Yes you can easily half the recipe and it will work just fine.

Can I use Active Dry Yeast when making Naan?

Yes you can. I activate Instant Yeast but this isn’t necessary. I do it because if it foams, that indicates that it is definitely usable!

Active Yeast has to be activated in the same way as described in this recipe.

Just add ½ teaspoon extra if using it.

What to serve with Garlic Naan

Prawn and Spinach Curry

Nan Gosht - Indian Lamb Curry

Best Indian Chicken Curry With Yoghurt

Lamb Bhuna

The BEST Karahi Chicken

More Bread Recipes

Braided Bread

Korean Garlic Bread With Cream Cheese

Turkish Simit - Turkish Sesame Bagel Bread

Hokkaido Milk Bread

Chicken Stuffed Milk Buns

Rate and Leave a Comment

did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. Your reviews make our day and your tips help others to find our recipes and enjoy them too!
 you can also follow us on instagram and subscribe to our newsletter to get our latest recipes.