Garlic Butter Naan Recipe with Yogurt and Yeast


This garlic butter naan recipe is as fool-proof as it gets and tastes so good!

Authentic Indian food is enjoyed in T&T; though not as much as our versions of roti, doubles, and more.

Still, garlic naan is delicious and this recipe is a must-try.

What is in this garlic butter naan recipe

For this naan recipe, you will need:

  • flour
  • sugar
  • salt
  • yeast
  • plain yogurt
  • oil
  • warm water

For the garlic butter, you will need:

  • melted butter (I used unsalted butter)
  • garlic
  • coriander leaves (what we in T&T call celery)

How to make this garlic butter naan recipe

You will need a tawa or large, cast iron skillet to make the naan. You can find tawas on Amazon here.

Activate the yeast

Add yeast to warm to lukewarm water. Set aside for 10 to 15 minutes for the yeast to activate.

If the yeast does not expand and become frothy, it may be expired. Try again with a new packet of yeast.

Mix the dry ingredients

In a separate bowl, mix the flour, salt and sugar together. Make a small well in the center to add the wet ingredients later on.

ingredients for naan

Add wet ingredients

In another bowl, stir the plain yogurt into the oil. Add in the yeast and give it a good stir. Pour this wet mix into the center of the dry ingredients. Also, add half of the warm water.

add wet ingredients for garlic naan

Knead

With the wet ingredients added, it’s time to start kneading the dough. Add the remaining warm water a little at a time until the dry ingredients have been fully incorporated. Continue kneading for about 5 minutes or so until a smooth, soft dough has formed.

kneaded naan dough

Leave to proof

Cover the dough with a little oil and a tea towel. Set aside in a warm place to raise for an hour.

Divide the dough

Once raised, you don’t need to punch down. For small naan, divide the dough into one and a half to two-inch dough balls. For larger naan, three- to four-inch dough balls are perfect.

Keep the remaining dough balls covered as you start rolling out the naan.

divide dough into small naan dough balls

Roll out the naan

Lightly flour your rolling surface, rolling pin, and the naan dough ball. Roll the dough in either a circular or oblong shape. There are no set rules here – I did circular naan, but you can do whichever you like.

The thickness of the naan can range from an eighth of an inch to a quarter of an inch. The thicker naan, however, will take a bit longer to cook.

With the dough rolled out, use a fork to poke holes at different spots in the naan. These holes prevent it from swelling like a roti (though I found some parts did swell a little).

rolled out naan

Make the garlic butter

In a small separate bowl, melt the butter. Add in grated garlic and chopped cilantro leaves. Mix together thoroughly.

Cook the naan

Preheat your tawa (or any cast iron skillet) on low to medium heat for ten minutes or so. You don’t want the tawa to be too hot and burn any of the garlic bits – burnt garlic on naan isn’t as tasty.

With the cooking surface hot, add the naan. Brush the garlic-cilantro butter on the naan.

brush naan with garlic butter

After about 30 seconds to a minute, you will see bubbles forming in the dough. Flip the naan over and brush the other side with the garlic butter.

After another 30 seconds to a minute, flip again until both sides have browned nicely.

cooked garlic butter naan

Remove from the heat and place on napkins. Cover to trap the heat. This will ensure your naan stays warm and pillowy soft.

Serve hot with your favorite authentic Indian food like chicken butter masala.

side finished garlic butter naan with cilantro
finished garlic butter naan with cilantro

Can you batch make this garlic butter naan recipe

This recipe makes around 10 small naan. In the past, I have tripled this recipe and made 20 larger naan (they were 10-inches in diameter, you know, roti sized). I added half to the freezer and they stayed really well in there and defrosted very easily.

Tip: Batch make your naan and use them to make naan pizzas. They are so good!

Garlic Butter Naan Recipe


garlic butter naan featured

Garlic Butter Naan with Yeast and Yogurt

Print Recipe
This garlic butter naan recipe is garlicy deliciousness! It uses yeast as its raising agent and has yogurt too. Oh and it is infused with a tasty garlic-cilantro butter. Yum!
Course Bread
Cuisine Indian
Keyword garlic butter naan, garlic naan, naan
Prep Time 20 mins
Cook Time 40 mins
Resting time 1 hr
Total Time 2 hrs
Servings 10 small naan
Calories 258
Author We Trini Food

Equipment

  • Tawa or large cast iron skillet

Ingredients

Naan Dough

  • 3 cups flour
  • 2 tsp brown sugar
  • 1 tsp salt
  • 2 tsp yeast
  • 2 tbsp plain yogurt
  • 2 tbsp vegetable oil
  • cups warm water

Garlic butter

  • 125 grams butter melted
  • 3 cloves garlic grated or chopped
  • 2 tbsp chopped coriander leaves

Instructions

  • Add yeast to ¼ cup of warm water.
  • Set aside for 10 – 15 minutes for the yeast to activate.
  • In a separate bowl, mix flour, salt and sugar.
  • In another bowl, mix plain yogurt, oil and ½ cup warm water.
  • Add yeast and yogurt-oil mixture to the dry ingredients.
  • Incorporate and knead to form a smooth, soft dough.
  • Add a little oil to the surface of the dough.
  • Cover and set aside for 1 hour.
  • Divide dough into 2-inch dough balls for smaller naan or 3-inch dough balls for larger naan.
  • Place a tawa or large cast skillet on low to medium heat to preheat for 10 minutes.
  • Mix melted butter, garlic and cilantro together.
  • Dust dough ball, rolling surface and rolling pin with flour.
  • Roll out the dough in a circular or oblong shape (⅛th to ¼ inch thick).
  • Poke holes in the naan with a fork.
  • Place on hot tawa or skillet.
  • Brush the garlic-cilantro butter onto the naan.
  • After 30 seconds to a minute (when bubbles start forming), flip over the naan.
  • Brush the garlic butter on the other side.
  • After 30 seconds to a minute, flip again.
  • Continue until both sides are browned to your liking.
  • Remove from the heat and place on napkins.
  • Cover to trap the heat to keep it warm and pillowy soft.
  • Serve hot.

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