Garlic Butter Naan

5 from 1 vote

This Easy Garlic Butter Naan is satisfyingly soft and is downright irresistible when drenched with garlic butter! Best served with curries.

Prep Time15

Cook Time25

Resting Time1 30

Total Time2 5

Course: Bread, Side Dish

Cuisine: Indian

Servings: Loaves

Calories: 232kcal

Author: Spencer Klickman

Equipment

1 Baking Sheet
1 Pizza Steel Optional
1 Pizza Peel Optional
1 Stand Mixer Optional

Ingredients

Naan

2 ½ cup All Purpose Flour (388g) Plus more for dusting
1 teaspoon Kosher Salt (6g)
2 teaspoons Active Dry Yeast (11g) or 1 Packet
½ cup 90°F Water (135g)
1 teaspoon Granulated Sugar (5g)
2 tablespoons Unsalted Butter or Ghee (25g) Melted
½ cup Full Fat Plain Yogurt (120g)

Garlic Butter

4 tablespoons Unsalted Butter or Ghee
2 cloves Garlic Finely Minced
2 teaspoons Cilantro Finley Minced
2 teaspoons Parsley Finley Minced
1 pinch Kosher Salt To Taste

US Customary - Metric

Instructions

Naan

In the bowl of a stand mixer. Combine four and salt. Mix to combine.
In a separate bowl, combine warm water, yeast and sugar. Let bloom 5 – 10 min.
Add wet ingredients to the dry ingredients and mix until combined. Fold in yogurt and melted butter or ghee. Knead until dough is smooth, approximately 5 minutes.
Place in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel and let rise until doubled, approximately 1 hr.
Preheat oven and pizza steel to 500°F for 1 hr. (Alternatively - preheat your gas grill on high 10-15 min. before you plan to cook.)
While oven is preheating, punch down and divide dough into 8 equal sized pieces. Form the dough in to balls, and pinch the seams at the bottom. Use a lightly floured work surface to roll the dough into balls (see pictures in the blog post for more details). The outer surface should be slightly taught once done.
Cover and let rest for an additional 30 min for the second proof.
Working one at a time, roll the individual dough balls into an approx. 9-inch by 5-inch oval (no thicker than ¼” thick) on a lightly floured work surface. Dimple the dough heavily with fingertips and set aside.
Using a floured pizza peel, or non-rimmed baking sheet, transfer dough to the preheated pizza steel and bake for approx. 5 min. Flip and bake an additional 4-5 min until blistered.
If grilling, use tongs and place on preheated grill and cook over direct heat for 2 - 3 minutes. Flip and cook the remaining side for an additional 2 - 3 minutes.

Garlic Butter

While the dough is resting for the second proof, add the butter or ghee to a small sauce pan and gently melt over medium heat.
Add the garlic, cilantro, parsley, and salt. Stir. Butter can be kept warm on the stove until naan is finished.
Brush the cooked naan with garlic butter and serve warm.

Nutrition