We all love that pillowy soft Garlic Butter Naan. Don't we? In fact, it is one of my favorite recipes. I am sure it must be your favorite recipe too. After all, that's the thing about this flatbread. It's so soft, tasty and amazing that sometimes it feels like you have just had the best thing in the world.
To make the best Garlic Butter Naan you need to get the dough right. We will make a pillowy soft dough that is not too dry and a bit sticky. Let me tell you that I have not used yeast to make these naans and yet they turned out excellent. As a replacement for Yeast, I have used Baking Powder, Baking Soda, and some Vinegar. You can also use some lime juice in case you do not have vinegar at home.
Once our dough is ready, we must give it some resting time. And my trick of resting it is by preheating the oven to 400F and then turning it off. Then I put the dough covered with a lid in the hot oven for about 60-90 minutes.
Garlic Butter Naan will always remain one of those recipes that can create a fountain of happiness the moment you start kneading your dough. It will always be special for all of us.
Making Garlic Butter Naan has never been easier than this. I used to think that this is a difficult recipe for which I would need a list of things and a lot of time. But I was so surprised that all it took was just 10-minutes of kneading, 60-minutes of resting and another 5-10 minutes of making. And, list of ingredients? Well, nothing much. Just some Flour, yogurt, vinegar, Baking Powder, Baking Soda, salt, and of course – the star of the show – some garlic, butter, and some cilantro. That is it! Making Garlic Butter Naan is just a piece of cake.
Some Important Tips to Make the Best Garlic Butter Naan
- Always remember that since we are not using Yeast, so we must use something acidic with Baking Soda so that they react and causes the leavening in our naan bread. Therefore, we have used less baking soda, more of baking powder, and some white vinegar.
- Our Naan Bread dough should be pillowy soft. In case it has become too dry you can add some oil or some lukewarm milk to make it soft.
- We should never over knead the dough or else our naan bread will break when we try to roll it.
- Do not skip the resting time. If you do not have 60-minutes, then at least rest it for 15-20 minutes in a warm place.
- While rolling out the naan bread always remember that we cannot use extra flour. We are not rolling out a roti or a paratha. So, no extra flour.
- Always brush your rolling pin with oil before you start rolling your naan bread.
- Do not forget to brush the opposite side with water.
- Always keep in mind that we need to put the water side down.
- Never use Non-stick Pan to make Naan Bread. I recommend a steel pan or a cast-iron skillet.
Quickly Check out the video for Homemade Garlic Butter Naan
Can we freeze our Garlic Butter Naan?
Yes, you can freeze your excess naan bread covered with a plastic wrap. It would be al-right for a day or two. But before eating you should keep it on the pan for a bit longer than you usually do. In case you are making it in the oven then you also need to keep it there for a bit longer.
How can we Make Naan bread in an oven?
To make Naan bread in an oven first make the dough and rest it enough. Now preheat your oven to 500 F and place them on the baking tray. Place them on the baking tray and bake for 2-3 minutes or until the sides are brown and you see them rise a little.
What Kind of Flour Have I used?
I have used Whole Wheat Flour. You can also make this with All-Purpose Flour. I have used Whole Wheat Flour because it brings in a slightly good taste at the end.
What should be the texture of our Garlic Naan Dough?
Our dough should be soft. It should not be too dry. In case it has gone dry we should add some lukewarm water or some lukewarm milk to get it soft. It should also be a little sticky.
Why is it important to apply water on the Opposite Side?
We should always flip over the Naan and apply some water on the opposite side. The side with water goes directly into the pan. This will make sure that your Garlic Naan sticks to the pan. And will also make sure that it does not fall off the pan when you turn it over.
For how long should we torch the naan bread?
We should torch the naan bread until it is brown from the sides. If you are having trouble turning the pan upside-down then you should take it out with a tong and put it on the fire directly.
Why is resting time so important for making Naan Bread?
Resting time gives the dough the required time to rise. We have added our baking agents along with vinegar. It will need some time for the leavening. Therefore, resting time will make sure that your naan bread tastes fluffy and soft.
How to make Garlic Naan Bread in Cast Iron Skillet?
First place the Naan bread on the skillet. Keep the water side down.
Use a fork to poke holes in your Naan bread, this will make sure there are bubbles in it.
Now, flip the Pan and cook the opposite side. Don't worry, it won't fall down as the water will allow it to get stuck to the pan.
See, a Perfect Garlic Naan Bread is ready! 🙂
In case our bread is breaking from the middle while rolling, what should we do?
If you see that your bread is breaking from the middle while you are rolling it then it means that your dough is too dry. You should simply add some more lukewarm water or some lukewarm milk to get it soft. Also, if you do not rest it enough then it will break apart while rolling.
Soft Homemade Garlic Butter Naan Bread (Without Yeast)
- 2 Cups Whole Wheat Flour
- 1 teaspoon Salt
- ½ teaspoon Baking Soda
- 1 teaspoon White Vinegar
- 1 teaspoon Baking Powder
- 1 tablespoon Sugar
- 7 cloves Garlic crushed
- ¼ Cup Yogurt thick
- 3 tablespoon Vegetable Oil
- ½ Cup Skimmed Milk lukewarm
- 1 Cup Water lukewarm
- ½ Cup Butter melted
- ¼ Cup Cilantro chopped
- 1 tablespoon Nigella Seeds optional
- 6-7 Cloves Garlic minced
- Mix the Dough Ingredients - Flour with Salt, Baking Soda, Baking Powder, Vinegar, Sugar, Garlic, Yogurt, and Oil. Make a pillowy soft dough. Add the Lukewarm water and Milk as per requirement. Add 1 tablespoon of water at a time and knead a soft dough. Don't make the dough too dry. The dough should be very soft.
- Allow the dough to rest in a warm place or a pre-heated oven for 60-90 minutes. Turn off the oven after you've pre-heated it and just allow the dough to sit there covered for about an hour. The dough will rise considerably at this time.
- In a mixing bowl add butter, minced garlic, cilantro.
- Pull out your rolling board and grease the rolling pin with oil. Roll out the ball in an oval shape or oblong shape. It should be about 0.5 cm thick, about 7-8 inches long and about 3.5-4 inches wide.
- Apply the butter mixture on the rolled out naan bread. Sprinkle some Nigella seeds on it.
- Slowly pick up the bread and carefully flip it over to apply water on the other surface. Moisten the surface nicely with water so that it sticks to the cast iron skillet.You could just wet your hands and them pick up the rolled out naan bread. Your wet hands will automatically moisten the other surface of the bread. You won't have to flip it and get all the butter in your hands.
- Heat the cast-iron skillet. Place your Naan bread on it - Waterside down. Use a fork to poke small holes in it and keep the flame to medium.
- After about 2 minutes, flip the skillet over and allow the butter side to get roasted.
- Flip the Skillet back and pick up the bread and top it with some more butter.
- Serve with any dish or curry of your choice.
- The Naan Bread dough should be soft.
- If the dough is very dry add water or milk.
- Do not over-knead your dough.
- Allow the dough a bit longer than you think. Otherwise, it might get really difficult to roll out the dough and it will start breaking.
- Always use Cast iron skillet or a steel pan to make naan bread. Never use a Non-Stick Pan.
- You can also cook it in Cast Iron Griddle.
- If you don't have gas, then use a butane torch to torch the top and then turn it over.
- If you don't have Yogurt, you can always use sour cream as a replacement
- If you don't want to use dairy items, then use Almond milk in place of skimmed milk
- You can stuff these Naan with spiced mashed potatoes or mashed Cottage Cheese (Paneer).
- If you have leftover Naan, you can freeze it in and before having it heat it on the stove or pop in the oven in full power for 10-20 seconds.