Homemade Garlic Naan Recipe with Garlic Butter
This homemade garlic naan is soft, chewy, and buttery. Learn how to make garlic butter naan bread with this easy, step-by-step recipe for beginners!
Servings: 8 pieces
Calories: 87kcal
Equipment
- kitchen scale (optional)
- rolling pin
- cast iron or nonstick skillet
- small microwave-safe bowl
Ingredients
- ½ cup Warm Water heated to 110°F
- 1 packet Active Dry Yeast or 2 ¼ teaspoons Instant Yeast
- 2 teaspoons Sugar
- 2 cups All-Purpose Flour (294g) plus more for adjusting
- ¾ teaspoon Salt
- ½ cup Plain Greek Yogurt
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Avocado Oil for cooking
Garlic butter ingredients
- 2 tablespoons Unsalted Butter
- 2 cloves Garlic grated
- 1 tablespoon Fresh Parsley or Cilantro finely chopped
Instructions
- Activate Yeast: Combine WARM WATER, YEAST, and SUGAR in a small bowl. Let it sit for 5–10 minutes to bloom the yeast.Note: If using instant yeast (aka rapid rise), you can skip the blooming, but heat the water to 130°F.
- Mix Dry Ingredients: In a mixing bowl, whisk together ALL-PURPOSE FLOUR and SEA SALT.
- Form Dough: Add the YEAST mixture, PLAIN GREEK YOGURT, and OLIVE OIL to the FLOUR. Mix until a shaggy dough forms.
- Knead: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic, similar to French bread dough. Aim for a chewy texture.
- First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 45 minutes until doubled in size.
- Portion Dough: Divide the dough into 8 equal pieces (about 74 grams each). Roll each piece into a ball, cover, and let them rest for 10 minutes.
- Roll Out: On a floured surface, use a rolling pin to roll each ball into a thin circle or oval. I prefer to wait until I'm ready to cook each one.
- Prepare Garlic Butter: Melt UNSALTED BUTTER with GRATED GARLIC in the microwave or in a small saucepan over low heat. Stir in FRESH PARSLEY if using.
- Cook Naan: Heat a skillet over medium heat. Brush with AVOCADO OIL and cook each NAAN for about 1 minute on the first side until bubbles form and the bottom is golden brown. Flip and cook the other side for another 1 minute.
- Finish with Garlic Butter: Brush the hot NAAN with GARLIC BUTTER as soon as it comes off the skillet.
- Serve: Serve warm with an extra sprinkle of PARSLEY if desired.
Video
Notes
Skillet Temperature: Ensure your skillet is ripping hot on medium heat for the best results. You may need to remove the pan from the burner between naan to avoid overheating.
Char Marks: A darker skillet creates deeper char marks more easily, while a lighter-colored skillet produces lighter marks.
Rolling Tip: You can roll out all the dough balls at once, but this can lead to over-risen dough if you’re cooking each naan one by one.
Garlic Butter: Make the garlic butter ahead of time and warm it just before cooking the naan.
Storage: Cool naan to room temperature before storing in an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
Reheat: Reheat in a skillet over medium heat or wrap in foil and reheat in an oven or air fryer around 350°F.
Nutrition
Serving: 1piece | Calories: 87kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 224mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.1mg