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Buttery Garlic Naan Bread

This buttery garlic naan bread, drenched with butter and garlic is divine and every curry needs it
Prep Time30 minutes
Cook Time30 minutes
Resting Time2 hours
Course: Bread
Cuisine: Indian
Keyword: garlic naan bread, indian flatbread, naan bread
Servings: 8

Ingredients

  • 2 cups cake wheat flour/bread flour/all purpose flour
  • 1 tsp dry instant yeast
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 140 ml warm milk
  • 2 tbsp plain yogurt
  • 1 tbsp water

Brushing the Naan Bread

  • 1/4 cup/62.5 gram butter
  • 2-3 large cloves garlic minced

Instructions

  • Place all the dry ingredients in the bowl of an electric mixer. Mix the ingredients until combined
  • Mix the yogurt into the warm milk and add to the mixing bowl together with the oil or butter. You can add more milk or more flour depending on your dough. Dough should be soft, not stiff
  • Continue mixing on medium speed until the dough leaves the side of the bowl. You should have a silky, smooth dough
  • Place the dough in a lightly greased bowl, rub some oil on the dough. Cover with cling wrap or a clean kitchen towel and place in a warm place for 1-2 hours until the dough rises. The amount of time depends on how warm your environment is.
  • Punch the dough down and divide into 10 balls. Cover and rest for 10 minutes
  • Rub some oil on each ball and roll out, only one direction at a time. You can pull and stretch the dough with your hands until it is really thin, about 24cm long and 14cm wide. It should be a tear drop shape, if it's rustic looking it's perfectly ok. Don't stress it it looks too thin, remember it will puff up when cooked. If the dough resists whilst rolling that means it's not rested enough.
  • Heat a cast-iron or thick based pan on medium to high heat. Cook the naan bread on the pan, wait until you see bubbles forming, flip over and cook the other side. Naan bread should be slightly charred.
  • Melt the butter in the microwave for 20 seconds. Mince the garlic and add to the butter and microwave for another 15 seconds. You can add 2 or 3 garlic depending on how much garlic you prefer
  • If you are not eating the naan bread immediately only brush with butter once re-heated
  • Serve hot or allow to cool on a wire rack and store in an airtight container

Notes

  1. I find the cast-iron pan gives the naan bread a nice charred finish with crisp edges. The non-stick pan is not quite the same but still works
  2. I added a tablespoon of water to my dough as I felt my dough wasn't quite soft. Depending on the weather and your climate you can adjust the liquid and the flour. If too soft add a little flour, if too hard add a little warm milk
  3. If you are using active yeast you will need to proof it first before mixing it into the other ingredients
  4. The milk should be warm, not hot
  5. If you wish you can add some garlic into the dough if you want a real burst of garlic flavor. I didn't add any because then my family has a choice of adding garlic or not. 
  6. I find re-heating the naan bread is the best, once re-heated on a hot pan you get the most crispy, delicious naan bread ever
  7. You can brush your pan with butter if you think your naan bread will stick to it. I didn't find the need to brush mine