Handmade Garlic Butter Naan Recipe

Naan simply means bread in Indian. So, when we say ‘naan bread’ we are saying bread-bread. Kind of funny.

Regardless of what you call it, it is a super simple and delicious accompaniment to your favourite curry. You can customize this recipe by adding some herbs into the dough, and perhaps sprinkling some seeds on your table as you roll out the dough to embed them in the surface.

And if you are not into this simple naan, then check out the Flatbread page where I have many more delicious simple flatbread recipes. 

This recipe makes 4 good sized Naans. If you want to make more, then just multiply the amount of ingredients or divide the dough into smaller pieces.

Watch the video down below to see detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

5g (0.2oz) salt

5g (0.2oz) sugar

3g (0.1oz) dry yeast or three times the amount of fresh yeast

10g (0.35oz) oil

60g (2.1oz) yogurt at around 20C (68F)

100g (3.5oz) milk at around 20C (68F)

To learn more about dough temperature control click here.

For the garlic butter –

2 tablespoons of softened butter

Chopped parsley

1 minced clove of garlic

Pinch of salt (Mix everything until combined ready for spreading)

Method

1. Add the milk and yeast to a bowl and let the yeast hydrate for a couple of minutes. 
2. Add the salt, sugar, oil and yogurt and give it a good mix to dissolve any salt and sugar crystals.
3. Add the flour and mix until combined.
4. Knead the dough for around 5 minutes. Desired dough temperature 25 – 26C (77 – 79F). If your dough is warmer, then reduce the proofing time. If it is cooler, then increase proofing time.
5. Ferment for 25 minutes. My kitchen as quite warm on the day of baking, so I had to cut down on fermentation time. Keep an eye on your dough and if it is fermenting rapidly, react.
6. Fold.
7. Proof for 25 minutes.
8. Divide into 4 equal pieces and shape into balls.
9. Cover and proof for around 30 minutes.
10. Roll the dough out and rub with oil.
11. Cook in a pan on medium-high heat flipping every 30 seconds for around 4 minutes or until well coloured and puffed up. You can use more oil to get a more evenly brown colour.
12. Brush the breads with the garlic butter and enjoy whilst still warm with your favourite curry.