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Garlic Butter Naan

Soft homemade naan cooked on the stovetop or in the oven and brushed with garlic butter and fresh cilantro.

Yield6 naans
Prep10 mins
Cook15 mins
Total25 mins
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Garlic Butter Naan

Ingredients

  • 3 tablespoons yogurt (yogurt should be sour, or add 1 tablespoon more)
  • 1 egg (only egg white of a large egg, or use 1.5)
  • 2 cups all-purpose flour
  • 1 tablespoon canola oil, plus 1 teaspoon extra for coating the bowl
  • 6 tablespoons milk (add ¼ cup first, then add a little at a time until dough forms)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic paste (1-2 small garlic cloves, grated)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2-3 garlic cloves, finely minced (optional)
  • Salted butter, melted, for brushing naan
  • 2-3 tablespoons cilantro, chopped, for garnish

Method

  1. In a wide bowl, add all ingredients for the garlic naan dough with only the egg white and ¼ cup of the milk. Discard the egg yolk or use it for a breakfast omelette.
  2. Mix all ingredients. Add 1-2 tablespoons more milk at a time until the dough comes together (up to 2-4 tablespoons more). Knead the dough very briefly, just 30 seconds in the bowl, until a ball forms and the flour is not dry. (Note: this dough gets tough when kneaded too much — just mix until it comes together.)
  3. Coat the bowl with 1 teaspoon oil, add the dough, and coat in oil. Cover with a clean kitchen towel. Leave aside for at least 30 minutes.
  4. Heat an iron skillet or heavy-bottom pan, or preheat the oven to 500°F. Microwave and melt the butter in a microwave-safe bowl for 15 seconds, add chopped garlic, and set aside. Transfer the dough to a flour-dusted board. Divide the dough into 6 equal parts.
  5. Roll each piece of dough to about a 3" wide by 6" long oval shape (or round if you prefer). You can also stretch the dough with your hands. While you roll the next naan, keep the rolled naans covered with a kitchen towel.
  6. Tawa naan (stovetop): Place one rolled naan on the heated skillet and let it cook for 1-2 minutes or until soda and egg action shows tiny puffed nooks all over the naan. Flip the naan and cook the other side for 1-2 minutes until brown spots appear. Or place it on direct gas flame until slightly charred and cooked on the other side (just 10-15 seconds max). Always keep tongs/spatula handy to lift or flip the naan.
  7. Oven: Place rolled naan on a hot sheet tray, two or three depending on size. Bake for 4 minutes, remove, brush with butter, put back in the oven with the broiler on for 1-2 minutes, or until the tops are nicely charred.
  8. Remove cooked naan with tongs and place the next naan on the skillet/oven, repeating until all naans are cooked. Immediately brush butter-garlic or just butter on the cooked naans and spread some chopped cilantro. The butter will keep them moist while you finish cooking the rest.

Recipe from chefdehome.com