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Garlic Butter Naan
Crispy on the outside and impossibly soft within, this homemade garlic butter naan rivals your favorite takeout. The secret to that signature chewy texture is a simple yeast dough enriched with milk and egg, giving it a rich, tender crumb. You'll love watching the dough puff up on a hot skillet, developing those beautiful, charred bubbles. Brushed generously with melted butter right off the heat, it's the ultimate vehicle for scooping up rich curries or creamy dips.
Equipment
- Grill
- Cast iron skillet
- Rolling Pin
Ingredients
- 1 cup warm water
- 0.25 ounces dry yeast
- ¼ cup sugar
- 3 Tbsp. milk
- ¼ cup melted butter
- 4 and ½ cups bread flour
- 2 tsp. salt
- 2 tsp. garlic finely minced
- 1 egg whisked
- 1. Put water in a bowl, add yeast, dissolve it and leave aside for 10 minutes.
Instructions
- 1Stir the warm water and dry yeast together in a large bowl and let it sit for 10 minutes to dissolve. Mix in the milk, salt, sugar, and whisked egg.
- 2Gradually mix in the bread flour and stir well until a shaggy dough forms.
- 3Turn the dough out onto a lightly floured surface and knead for 8 minutes. A smooth, elastic dough traps gases better for a fluffier flatbread. Place the dough into a greased bowl, cover, and let it rest in a warm spot for 1 hour.
- 4Work the finely minced garlic into the rested dough by kneading it a few more times.
- 5Portion the dough into 8 even balls. Arrange them on a baking tray, cover, and let them rest for another 30 minutes. This second rest relaxes the gluten, making the dough easier to roll out.
- 6Preheat a kitchen grill or cast-iron skillet over medium-high heat and lightly grease the surface.
- 7Roll one dough ball into a flat circle and place it on the hot grill. Cook for 3 minutes until bubbles form, flip the bread, and brush the cooked side with melted butter. Cook for 3 more minutes, flip once more, brush the second side with butter, and cook for a final 30 seconds before transferring to a plate.
- 8Repeat the rolling and cooking process with the remaining dough balls, keeping the finished naan wrapped in a clean kitchen towel so they stay warm and pliable.
Notes
- Storage: Keep leftover naan in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
- Reheat: Warm the flatbreads in a dry skillet over medium heat, or wrap them in damp paper towels and microwave for 15 to 20 seconds to restore their softness.
- Equipment: A cast-iron skillet works best if you don't have a grill, as it holds the high heat needed to create those signature charred bubbles.