Your kitchen just became your fave Indian restaurant. Garlic Butter Naan recipe now in my highlights! I suggest making this with my Chicken Tikka Masala recipe. An unforgettable combo, I promise.
Garlic Naan Bread
Ingredients
For the dough:
- 1 cup milk
- 2 tsp caster sugar
- 8g dry active yeast
- 250g plain flour
- 250g high protein flour (such as Lighthouse Bread & Pizza Plain Flour)
- 2 tbsp vegetable oil, plus extra to rub dough
- 4 tbsp (¼ cup) natural, full fat yoghurt
- 2 ½ tsp salt
For the garlic butter:
- 60g salted butter (¼ cup)
- 2 cloves garlic, finely chopped or grated
- 1 tbsp fresh coriander leaves, finely chopped
Method
- Whisk together milk and caster sugar, then sprinkle yeast on top to dissolve (around 5 mins).
- In the bowl of a stand-mixer with the dough hook attached, add yeast mixture to remaining dough ingredients and knead until well combined with no floury dry patches (around 2 mins), then cover and rest for 15 minutes.
- Knead on medium speed (setting 2-4 on the Kitchenaid) for 10 minutes. You can do this by hand but the mixture is quite sticky and I find the Kitchenaid to be 100x easier.
- Transfer dough to an oiled mixing bowl, rub with oil and cover.
- Prove in a warm spot (such as the oven with the light on) until doubled (1 - 1.5 hours).
- For the garlic butter, melt butter and allow to cool, then stir through garlic and coriander.
- Divide dough into 12 pieces.
- Punch down the balls and roll each ball out to an oval shape - around 12cm x 20cm Perfection is not important here, irregularly shaped naan is beautiful!
- Lay each flattened piece, lightly dusted with flour, on baking paper, with a piece of baking paper in between each layer. If you’re wanting to cook them later, wrap the baking paper parcel in plastic wrap or a tea towel and store in the fridge.
- Heat a cast iron, griddle or regular fry pan over the highest heat on your stove top.
- Cook naan breads by placing them on your hot pan for around 1 min, or until beginning to bubble. Use a spatula or tongs to flip over and cook on the other side for around 30 seconds.
- Brush with garlic coriander butter and sprinkle with some salt flakes.