If you’ve ever swooned over the warm, pillowy goodness of Indian restaurant naan and dreamed about making it yourself, you’re in for a treat! This Homemade Garlic Butter Naan Recipe brings that same fantastic flavor and texture right into your kitchen with simple ingredients and straightforward steps. Picture soft, fluffy naan brushed generously with buttery garlic, flecked with fresh parsley, and ready to soak up every bit of your favorite curry or dal. Trust me, once you try this recipe, you’ll be making naan at home again and again.
Ingredients You’ll Need
These ingredients are a beautiful balance of everyday staples that together create naan with perfect tenderness, flavor, and a slight tang. Each one plays a vital role in making your Homemade Garlic Butter Naan Recipe a showstopper from the very first bite.
- Milk (1/3 cup): Provides moisture and richness for a tender dough; whole milk is ideal but any milk works.
- Sour cream or full-fat Greek yogurt (1/3 cup): Adds a subtle tang and keeps the naan soft and fluffy.
- Granulated sugar (1 tablespoon): Feeds the yeast and balances the flavors gently.
- Active dry yeast (1 tablespoon): The magical ingredient that makes your dough rise and become delightfully airy.
- Large egg (1): Helps with structure and creates that perfect soft crumb.
- Oil (3 tablespoons): Adds fat for tenderness and helps with dough elasticity.
- All-purpose flour (2 to 2 1/2 cups): The main body of the dough, giving it structure and chewiness.
- Kosher salt (1 teaspoon): Elevates every flavor in the dough.
- Salted butter (1/4 cup, melted): For brushing, this adds richness and helps carry the garlic flavor.
- Garlic (1-2 cloves, smashed and minced): Infuses the butter with aromatic punch – totally optional but highly recommended!
- Chopped parsley: Brightens and adds a fresh herb finish for the perfect presentation.
How to Make Homemade Garlic Butter Naan Recipe
Step 1: Activate the Yeast and Warm the Dairy
Begin by warming your milk and sour cream (or yogurt) until pleasantly warm, like a cozy bath for yeast. This warming ensures your yeast wakes up gently and starts bubbling happily. Mix in sugar and yeast, then wait for that bubbly foam that signals your dough is about to rise beautifully.
Step 2: Combine Wet Ingredients
Add the egg and oil to your foamy yeast mixture, beating until fully blended. This mixture is the heart of your dough, ensuring softness, moisture, and a lovely crumb texture in the final bread.
Step 3: Mix Dry Ingredients and Form Dough
In a large bowl or stand mixer, combine flour and salt. Pour in your yeast mixture and mix until a shaggy dough forms. Then knead—by hand or with a dough hook—for about 5 minutes, adding a bit more flour if necessary. Aim for stretchy, elastic dough that feels slightly tacky but manageable.
Step 4: First Rise
Grease a bowl lightly, shape your dough into a ball, and place it inside. Turn it over so both sides are lightly oiled. Cover with a towel or plastic wrap and let it rest in a warm spot for about an hour until doubled in size.
Step 5: Portion and Rest Dough Balls
Punch down the risen dough and divide it into 6 or 8 equal pieces, depending on how thick you like your naan. Let these rest, covered with a towel, for 10 minutes to relax the gluten—this makes rolling out easier and helps with chewy softness.
Step 6: Roll Out the Dough
Flatten each dough ball with your hands, then roll it out into an oval or triangle roughly 9 by 5 inches. It’s okay if it’s not perfect—the rustic shape is part of the charm. Let the rolled-out dough rest a few minutes before cooking to puff up nicely when heated.
Step 7: Cook the Naan
Heat a cast iron skillet or griddle over medium heat and lightly oil it. Cook each piece for about 1-2 minutes on the first side until bubbles form, then flip and cook another minute. Adjust your heat as needed to avoid burning and get that golden spotty finish.
Step 8: Garlic Butter Magic
While cooking, melt butter and mix in minced garlic for a savory, fragrant sauce. Brush each hot naan generously with this garlic butter as soon as it’s off the pan, letting the flavors sink in while the bread is still warm.
Step 9: Garnish and Serve
Finish with chopped parsley for a fresh, vibrant touch and serve immediately to enjoy the naan’s soft, buttery goodness at its best.
How to Serve Homemade Garlic Butter Naan Recipe
Garnishes
The star garnish is, of course, fresh parsley—bright, herbaceous, and just leafy enough to add color without overpowering. You might also sprinkle on a pinch of nigella seeds or a dash of chili flakes for an extra flavor kick and visual appeal.
Side Dishes
This homemade garlic butter naan is a perfect companion for rich, saucy curries like butter chicken, chana masala, or palak paneer. It’s also delightful alongside hearty dals or even just dipped in a flavorful raita or chutney as a snack. Its versatility means you can pair it with countless dishes for a delicious meal.
Creative Ways to Present
For a fun twist, try stacking your naan and wrapping with foil to keep warm at the table, letting guests tear off warm pieces. You can also shape naan into smaller garlic butter “naan tots” by rolling leftover dough into bite-sized balls before cooking, offering a fun finger food option.
Make Ahead and Storage
Storing Leftovers
Wrap leftover naan in a sealed container or ziplock bag and refrigerate for up to three days. Be sure the naan is fully cooled before storing to avoid sogginess. It reheats well and retains much of its softness when warmed properly.
Freezing
You can freeze naan by layering pieces between parchment paper in a freezer-safe bag or container. Freeze for up to two months. Thaw at room temperature or reheat from frozen gently; this is perfect for planning ahead and having naan ready whenever a craving hits.
Reheating
The best way to reheat naan is gently in a warm oven or on a hot skillet for a minute or two on each side. You can also microwave it wrapped in a damp paper towel for about 20 seconds to bring back softness. Reheat with a brush of garlic butter to revive that fresh-from-the-pan flavor.
FAQs
Can I make this naan without sour cream?
Absolutely! You can substitute sour cream with plain full-fat Greek yogurt or even just milk, though the yogurt or sour cream adds the best tang and tenderness.
Is it okay to use instant yeast instead of active dry yeast?
Yes, instant yeast works well here and often rises faster. Use a bit less instant yeast, about 2/3 of the amount, and mix it directly with the flour before adding wet ingredients.
Can I add herbs or spices to the naan dough?
Definitely! Adding ingredients like chopped cilantro, nigella seeds, or even a pinch of cumin to the dough can add delicious flavor twists to your naan.
How do I know if the yeast is still active?
If your yeast mixture doesn’t foam or bubble after 5 minutes, your yeast may be inactive or the liquid too hot or cold. Use warm liquids (about 110°F) and fresh yeast for best results.
Can I cook naan on a non-cast iron pan?
Yes, you can use a heavy non-stick or stainless steel skillet; just keep the heat moderate to avoid burning and aim for a good, even sear on both sides.
Final Thoughts
Making this Homemade Garlic Butter Naan Recipe at home is a truly rewarding experience that will have you skipping takeout. It’s the kind of recipe you’ll want to share with friends and savor at your dinner table any night of the week. Soft, buttery, garlicky, and irresistibly comforting, you owe it to yourself to try this naan and enjoy the warmth and joy it brings to your meals.
Print
Homemade Garlic Butter Naan Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 naan breads
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
This homemade naan recipe yields soft, fluffy, and slightly chewy Indian flatbreads perfect for accompanying curries or enjoying on their own. Using simple ingredients like milk, sour cream, and yeast, the dough is kneaded and cooked quickly on a hot cast iron skillet, then brushed with fragrant garlic butter for a delicious finish. Perfect for a quick flatbread with a rich, traditional flavor.
Ingredients
Dough Ingredients
- 1/3 cup whole milk
- 1/3 cup sour cream OR plain full-fat Greek yogurt
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 large egg
- 3 tablespoons oil
- 2 to 2 & 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
Topping Ingredients
- 1/4 cup salted butter, melted (for brushing)
- 1–2 cloves garlic, smashed and minced (optional, for topping)
- Chopped parsley (to garnish)
Instructions
- Warm the dairy mixture: In a glass measuring cup or small bowl, combine 1/3 cup milk and 1/3 cup sour cream or full-fat yogurt. Microwave gently in 20-second increments until warm but not hot to the touch, ensuring the mixture is comfortable to the finger, like a newborn baby’s bath, to protect the yeast.
- Activate the yeast: Stir in 1 tablespoon granulated sugar and 1 tablespoon active dry yeast into the warm dairy mixture. Let it sit at room temperature for about 5 minutes until bubbles and foam form, indicating the yeast is active.
- Mix in egg and oil: Add 1 large egg and 3 tablespoons oil to the foamy yeast mixture. Break the yolk and mix thoroughly to combine.
- Make the dough: In a large bowl or stand mixer, combine 2 cups all-purpose flour and 1 teaspoon kosher salt. Add the yeast mixture and stir to form a dough. Knead by hand on a floured surface or with a dough hook in the stand mixer for about 5 minutes, adding up to 1/2 cup additional flour as needed until the dough is smooth, stretchy, and elastic but slightly tacky.
- Prepare for rising: Lightly oil or spray a large bowl with nonstick spray. Shape the dough into a ball, place it in the bowl, and turn to grease all sides of the dough ball.
- Let the dough rise: Cover the bowl with a tea towel or plastic wrap and leave in a warm place for 1 hour or at least 45 minutes until the dough doubles in size.
- Divide and rest dough: Punch down the dough and divide into 6 or 8 equal pieces. For thicker naan, use 6 pieces. Place the pieces on a lightly floured surface, cover with a tea towel, and let them rest for 10 minutes.
- Shape the naan: Flatten each dough ball by hand then roll out with a rolling pin into an oval or triangle roughly 9 by 5 inches. For thicker naan, let rolled dough rest an additional 3-5 minutes before cooking.
- Heat and oil skillet: Preheat a 12-inch cast iron skillet or griddle over medium to medium-low heat. Lightly oil or spray the skillet generously.
- Cook the naan: Place one rolled dough piece in the hot skillet. Cook for 1-2 minutes on the first side until bubbles form on top. Flip with a spatula and cook the other side for about 1 minute. Adjust heat if naan is browning too quickly or burning.
- Prepare garlic butter: In a small bowl, melt 1/4 cup salted butter and stir in 1-2 cloves of smashed and minced garlic for an optional but flavorful topping.
- Brush and garnish: Remove naan from skillet, place on a plate, and brush with garlic butter while still hot. Sprinkle chopped parsley on top and serve immediately.
- Keep warm if needed: If not serving immediately, place cooked naan on a cooling rack in an oven set to ‘keep warm’ at 170°F until ready to serve.
- Store leftovers: Store any leftover naan in a sealed container or ziplock bag for up to 3 days to maintain freshness.
Notes
- Ensure the milk mixture is warm but not hot to avoid killing the yeast.
- If yeast does not foam within 5 minutes, discard and start over with fresh yeast.
- Adjust the flour quantity as needed for workable dough consistency—dough should be soft and slightly sticky but manageable.
- Cooking temperature will vary by stove; adjust heat to prevent burning.
- Garlic butter topping is optional but recommended for enhanced flavor.
- Resting rolled dough helps achieve thicker, softer naan.
- Use a cast iron skillet or griddle for best results, mimicking traditional tandoor cooking.
