Homemade Butter Garlic Naan

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 2 tablespoons plain yogurt 2 tablespoons plain yogurt
• 2 tablespoons melted butter 2 tablespoons melted butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• Additional melted butter for brushing Additional melted butter for brushing

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture, yogurt, and melted butter.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.
5. 5.
   Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a teardrop or oval shape, about 1/4 inch thick.
6. 6.
   Heat a skillet or tawa over medium-high heat. Place a rolled naan on the hot skillet and cook for about 1 minute until bubbles start to form.
7. 7.
   Flip the naan and cook for another minute until golden brown spots appear. Brush the cooked side with melted butter and sprinkle minced garlic on top.
8. 8.
   Flip the naan again and cook for a final 30 seconds to 1 minute until the garlic is fragrant and the naan is cooked through.
9. 9.
   Remove the naan from the skillet and brush with additional melted butter. Repeat the process with the remaining dough portions.
10. 10.
    Serve the Butter Garlic Naan warm and enjoy it with your favorite Indian dishes.

Treat your ingredients with care...

• All-Purpose Flour — Use a good quality all-purpose flour for the best results. If desired, you can substitute a portion of the all-purpose flour with whole wheat flour for a healthier variation.
• Active Dry Yeast — Make sure the yeast is fresh and active. If the yeast doesn't froth after dissolving it in warm water, it may be expired and should be replaced.
• Yogurt — Plain yogurt adds moisture and tanginess to the naan dough. Greek yogurt can also be used as a substitute.

Tips & Tricks

• For a garlic-infused butter, melt the butter and sauté minced garlic in it for a minute before brushing it onto the naan.
• If you prefer a softer naan, cover it with a clean kitchen towel after cooking to retain moisture.
• Experiment with different toppings such as chopped cilantro or nigella seeds for added flavor and visual appeal.
• If you don't have a skillet or tawa, you can also cook the naan on a preheated baking stone in the oven at 500°F (260°C) for about 2-3 minutes per side.
• Leftover naan can be stored in an airtight container and reheated in a toaster or oven before serving.

Serving advice

Serve the Butter Garlic Naan as a side dish with your favorite Indian curries, such as butter chicken or palak paneer. It can also be enjoyed on its own as a delicious snack or dipped in flavorful chutneys.

Presentation advice

Arrange the Butter Garlic Naan on a platter, brushing them with an extra layer of melted butter and sprinkling some fresh minced garlic and chopped cilantro on top for an appetizing presentation. Serve them warm to enhance the aroma and appeal.