The Garlic Butter Naan Bread recipe is so cute and perfect, it might be hard to give up once!
This garlic naan recipe is above those you will discover in top notch Indian restaurants! This soft, pillowy naan bread is so addictive, you might love how quick and effortless this recipe is! Your new favorite yeast bread recipe!
garlic naan bread recipe
Crave it all here to share the recipe for Butter & Garlic Naan Bread; A favorite spin on the regular flatbread from India. Typically baked with inner charcoal or wood-fired tandoor ovens, our naan bread recipe for instant dinner has been transformed into the range in a warm solid cast iron skillet.
We use a mixture of yogurt and oil to give them a clean and fluffy texture, and we add minced garlic to the paste to give us the best garlic flavor.
You’ll be amazed watching them puff up in first-class bread in front of you in seconds!
Distinguishing between naan bread and pita bread
Both flatbreads are made with high-yeast dough, but pita bread has a less offensive texture unlike naan bread. While pita bread contains flour, water, yeast, salt and some olive oil.
Naan is made from a rich, fat-rich dough consisting of ghee (refined butter), oil, yoghurt, and eggs every now and then. This provides a distinct texture to the naan.
Tips on how to make garlic naan bread
First, you will remove the yeast.
Mix all these materials together until the dough comes together with your hands.
Knead until smooth, then transfer to a lightly greased bowl. You can use the same container in which you mix the dough to preserve the dishes.
Cover with plastic wrap and leave to double in size.
Divide the dough into 10 balls and roll each piece into huge ovals 6 inches long and 1/8 inch thick. The thinner you roll it, the larger the air pockets will be inside at some point in cooking.
Get a nice, hot oil fryer. Overheating causes the dough to quickly push up and fill the bread with air.
Cook garlic naan until bubbles form, then flip and cook dinner until huge golden specks appear on the underside. Flatten the bread with a flat spoon for the duration of cooking to make sure it is cooked through.
Wrap the cooked garlic naan bread in a handy kitchen towel and keep it wrapped while the final bread is cooking.
Optional: heat the naan with a little melted garlic butter; Cover with coarse salt and clean chopped coriander.
Serve with tikka masala or butter chicken, or use it to make rolls. Replace garlic naan bread with tortillas for quesadillas, or our easy naan pizza!
How to prepare the recipe for Naan bread with butter and garlic
If you are planning to buy your own naan bread, don’t brush it with garlic butter. When cooking, let it cool to room temperature to prevent condensation. Transfer to zip-top baggage and keep at room temperature for up to two days, or refrigerate for up to four days.
When you’re ready to eat, heat in a skillet over medium-low heat, or in the microwave for 10 seconds. Grease it with garlic butter and enjoy!
Follow the same steps above (keep it except for the garlic butter) and keep it in the freezer for up to two months. Frozen naan bread will soon thaw at room temperature. Reheat in the microwave or in a skillet over low to medium heat, then brush with garlic butter.
1/4 cup hot water
2 teaspoons granulated sugar
1 teaspoon instant dry or active yeast (quick rise)
3/4 cup hot milk
3/4 cup plain Greek yogurt or regular herbal yogurt
1/4 cup vegetable oil + 2 tablespoons for cooking
2 cloves minced garlic
4 cups undeniable flour plus more for dusting – 19 ounces or 560 grams
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons melted butter
2 cloves minced garlic
Mix water, sugar and yeast together. Leave on for 5-10 minutes or until formula starts to show on top
Add milk, yogurt, oil, minced garlic, flour, baking powder and salt. Mix until the dough becomes sticky with your hands.
Turn the dough onto a floured surface. Use the arms of the flour to knead the dough until smooth, about three to five minutes.
Grease a similar mixing bowl with a small mist of cooking oil. Transfer the dough to the bowl and cover with plastic wrap. Let it rest at room temperature for about an hour, until it doubles in size.
When you are ready to cook, divide the dough into 10 equal pieces. Roll them into balls, then use a rolling pin to roll each piece of dough into a giant oval 6 inches long and 1/8 inch thick. Repeat the process with the final dough.
Heat a giant cast iron skillet over medium to high heat. Grease a frying pan with ½ teaspoon of the additional oil.
Put a piece of naan on the hot oil pan and cook dinner until it bubbles