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Garlic Butter Naan
5 from 257 votes

Garlic Butter Naan

Garlic Butter Naan is a soft, pillowy Indian flatbread made from a dough of flour, milk, yogurt, and honey, rested to develop texture. The dough is rolled into ovals and cooked in a hot skillet until bubbly and golden. Brushed with melted garlic butter and sprinkled with fresh parsley, these naans carry a rich, slightly tangy flavor with aromatic garlic and a tender chew suited for pairing with various dishes or enjoying as a snack.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8 pieces
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.