Garlic Butter Naan

5 from 3 votes

My Garlic Butter Naan is a soft and fluffy Indian-style flatbread with an airy interior and toasty exterior that you’ll want to make again and again!

Prep Time1 30

Cook Time30

Total Time2

Course: Bread, Side Dish

Cuisine: Indian South Asian, Mediterranean

Servings: Flatbreads

Calories: 245kcal

Author: Cynthia

Ingredients

1 teaspoon honey
¼ cup warm water
¼ cup warm milk (both milk and water should be about 110°-115°F)
2 ¼ teaspoon active dried yeast
2 ¼ cup (292 g) all-purpose flour
½ cup (120 g) plain greek yogurt (whole milk if you please)
½ teaspoon fine grain kosher or sea salt
1 tablespoon olive oil
3 tablespoon melted unsalted butter (for brushing on finished naan)
2 cloves garlic, finely minced

Instructions

In a small bowl, mix honey, warm water, warm milk, and yeast together. Let it sit and the yeast will activate (wake up) and become foamy after about 5-10 minutes. Add this mixture to the flour along with the yogurt, salt and olive oil, mix together until a shaggy dough forms.
Transfer the dough to a lightly floured counter and knead for about 2 to 3 minutes, or just until you can form it into a slightly sticky ball. Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap and let it rise in a warm place for about an hour.
Heat up a cast-iron skillet over high heat. While it's heating, melt the unsalted butter and add the minced garlic to flavor the butter.
When ready to cook, using a knife or bench scraper, divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into an oval shape on a lightly floured surface. Each should be about 6-8 inches long and about ¼-inch thick, but irregular shapes are fine. They just have more character! Rather than rolling them all out at the same time, it’s best to roll each piece of dough just before you cook it, leaving the rest of the dough covered with a piece of plastic wrap to stay moist.
Lay your rolled dough in the hot skillet. Cook for 1-2 minutes, or until you see bubbles starting to form on the surface. Flip over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside.
Brush the finished naan with your garlic butter mix and put on a plate covered with a towel to keep it warm. Repeat the process until all naan are done. These are best eaten right away but, once cooled, can be kept in a ziplock bag for a few days.
To warm leftover naan, just heat for a minute on each side in a hot cast iron pan. Enjoy!

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