Garlic Butter Naan
User Reviews
5
Garlic Butter Naan
Description
The naan dough blends all-purpose flour with baking powder and soda for leavening, salt, warm milk, plain yogurt, and honey for a mildly sweet and soft base. After combining the wet and dry ingredients, the dough is allowed to rest for about 1.5 to 2 hours, which softens it and enhances flavor. Once rested, it's divided, rolled into ovals, and cooked on a hot cast iron skillet greased lightly with oil.
Cooking yields characteristic bubbles and lightly browned spots which contribute to the naan's texture variation—soft with some crisp, golden edges. The final touch is brushing the warm bread with melted salted butter infused with minced garlic, imparting a rich, savory aroma. Chopped fresh parsley adds freshness and color.
Garlic Butter Naan is a versatile bread suited to accompany Indian curries, stews, or grilled dishes. It can also be a flavorful snack on its own. The dough's rest time, cooking method, and garlic butter finish give it a distinct homemade character compared to packaged or tandoor-cooked naans.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- ½ cups milk warm
- ½ cups PLAIN yogurt
- 1 teaspoon honey
- canola oil for brushing, or vegetable oil
- 4 tablespoons butter salted
- 3 garlic minced, cloves
- parsley for sprinkling, fresh, chopped
Instructions
- In a large bowl, whisk together the flour, baking powder, soda and salt. In another bowl, whisk together the milk, yogurt and honey. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
- Place the dough in an oiled bowl and cover it. Let it sit in a warm place for 1.5 to 2 hours. It won't rise much! But let it rest.
- Once it rests, remove it from the bowl and knead it a few times on a floured surface, using some extra flour if it’s too sticky. Divide the dough into 8 separate balls. Roll each ball out into an oval shape.
- Heat a cast iron skillet over medium-high heat. Once it’s hot, brush it with a bit of canola (or another high heat) oil. Place the dough on the skillet and let it cook for 2 minutes or until it begins to bubble. Flip it and cook for 1 to 2 minutes more. Repeat with remaining dough.
- Heat the butter in a saucepan over medium heat until it melts. Stir in the garlic and turn off the heat. Brush the naan with the garlic butter and sprinkle with fresh parsley.
User Reviews
Overall Rating
5
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