Garlic Butter Naan

How to Make Garlic Butter Naan

Make the Dough

1. Step 1: Bloom the yeast. Combine the warm water, yeast and sugar in a large bowl (or the bowl of your stand mixer) and allow to stand for 5 minutes until foamy.
2. Step 2: Add the dry ingredients. Add the flour, salt and baking powder and mix briefly to combine.
3. Step 3: Add the yogurt. Stir in the yogurt then knead the dough until smooth, soft and slightly tacky (around 5-7 minutes on medium speed). If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water at a time. The dough should be soft and pliable.
4. Step 4: Rise. Shape the dough into a ball, cover with plastic wrap or a clean tea towel and allow to rise for 1 hour until doubled in size.
5. Step 5: Divide. Turn the dough onto a floured surface and cut into 10 equal pieces. Roll each piece into a ball.
6. Step 6: Roll. Using a rolling pin, roll each ball into an oval or teardrop shape about 5mm/¼-inch thick.
7. Step 7: Cook. Heat a large skillet or pan over high heat. Place one naan in the hot pan, cover with a lid and cook for 2-3 minutes until the dough has puffed and is bubbly and the bottom has charred spots. Flip and cook on the side for another 1-2 minutes.
8. Step 8: Butter and serve. Brush generously with the garlic butter mixture as they come off the pan. Stack the buttered naan and wrap in a clean kitchen towel or foil to keep warm and soft while you cook the rest.

Tips for Perfect Naan

• The pan must be very hot. High heat is what gives you the characteristic charred spots and the dramatic puff. If the pan is too cool, the naan cooks slowly and doesn’t puff enough. The first naan is often the least impressive because the pan is still coming to temperature. By the second or third, you’ll be in a rhythm.
• Cover the pan while the first side cooks. The lid traps steam which cooks the top of the naan while the bottom browns. This is what creates the puff. Without a lid, the top stays raw while the bottom burns.
• Don’t roll too thin. About 5mm (1/4 inch) is the sweet spot.
• Brush the butter on immediately. The hot naan absorbs the garlic butter instantly. If you wait until the naan has cooled, the butter sits on the surface rather than soaking in.
• Stack and wrap. As each naan is cooked and buttered, add it to the stack and re-wrap in the towel or foil. The trapped steam keeps the naan soft and pliable. Naan that cools uncovered on the counter stiffens.
• The dough can rest in the fridge. If you want to prep ahead, make the dough, let it rise, punch it down and refrigerate overnight. Let it come to room temperature for about an hour before shaping and cooking. The cold rise actually develops more flavor.