Herbed garlic butter naan bread, do you like that too? When I eat Indian, that's the first thing I start with! Flavor this homemade airy bread with melted garlic butter to make it tastier. You don't need an oven because you just bake the naan in the skillet. If you have baked homemade naan bread, you will certainly do it every time.
Herbed Garlic Butter Naan Bread
Naan means bread (so you don't have to call it naan bread because that is double). It is a side dish in Asia and is linked to Indian cuisine by many people. And that's where I got to know it, in my favorite Indian restaurant. And I was immediately sold. A tasty, light, and airy bread.
When I got home, I bought a variant in the supermarket, but it came nowhere close in flavor. So I got to work myself, and this delicious recipe originated with lots of garlic and parsley as a fresh counterpart.
You don't need an oven; just bake it in a skillet. An easy and delicious recipe!
What do you need for Buttery Garlic Naan?
To prepare this herbed garlic butter naan bread, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Water - Use tepid water (100 °F / 37 °C). It's the ideal temperature for yeast to start working. Don't use water that's above this temperature. The yeast will not survive the higher temperature and won't work.
- Sugar - Is used as 'fuel' by the yeast. It will be converted into oxygen to make the air bubbles in the naan.
- Yeast - This recipe uses two teaspoons of instant yeast. If you prefer to use fresh yeast, you need ½ oz. If you use dry yeast, you also need two teaspoons. Note: with both fresh yeast and dry yeast, you must first dissolve the yeast in lukewarm water before adding it to your dough. That way, it already starts doing its job.
- Baking powder - To make the naan bread airier.
- Flour - Use all-purpose flour for this bread.
- Milk and Greek yogurt - to give a fuller flavor to the bread.
- Oil - use vegetable oil like sunflower oil. This makes the bread soft. You also use it to bake the bread.
- Salt - Adds flavor to the naan. But watch out with yeast, as salt can kill the yeast if it comes into contact in large amounts. That is why you first knead the dough lightly, sprinkle the salt over the dough, and knead further.
- Butter - to prepare the herb butter. Use unsalted butter and melt it so that you can brush it onto the bread.
- Garlic - To add some flavor to the topping of the bread. First, melt the butter, and then add the garlic.
- Parsley - To add flavor to the naan. Sprinkle it on top after baking; otherwise, it will burn.
How to prepare Homemade Garlic Butter Naan
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Make a paste of the lukewarm water, sugar, and yeast. Let stand for 5 minutes. You make the yeast mixture to give the yeast a start, but it is also a check whether the yeast is still working. Make the mixture and check after 5 minutes if bubbles form. If there are no bubbles, use a new batch of yeast and start over.
- Place the flour and baking powder in a bowl. Add the yeast mixture, yogurt, milk, and half of the squeezed garlic. Knead well for 3 minutes, and then add the salt. Knead for another 10 minutes until the dough is elastic and soft.
- Place the dough in a greased bowl and turn once. Cover with plastic wrap and let rise for 2 hours.
- Press the dough and divide it into eight equal pieces. Mix 3 tablespoons of melted butter with the rest of the garlic.
- Heat a frying pan over high heat until hot. Put some oil in the pan. Take a piece of dough and roll it into an oval flatbread. Take the bread and put it in the skillet. When the dough starts to bubble, turn it over. Let it cook for another 2 minutes.
- Remove from the pan, spread with the melted garlic butter, and sprinkle with finely chopped parsley. Repeat baking for the other buns. Serve right away.
How to check if the dough is ready after kneading?
You do that by pulling a fleece. First, take a ball of dough and flatten it. Stretch the dough slightly, turn it a quarter, turn in your hands and turn it again. Then stretch the dough again and turn it a little again.
Do this until a thin membrane (which you can see your fingers through) is formed (you cannot do this in one go).
If the dough tears before you see a thin membrane, the dough is not good yet, and knead it for another 2 minutes.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- Hand Mixer
- plastic foil
- ¼ cup water tepid (100 °F / 37 °C)
- 2 tablespoons sugar
- 2 teaspoons yeast instant
- 4 cups flour
- 1 teaspoon baking powder
- 3 tablespoons milk
- 1 cup Greek yogurt
- 2 tablespoons oil vegetable
- 2 cloves garlic squeezed
- 2 teaspoon salt
Herbed Garlic butter topping
- 3 tablespoons butter unsalted, melted
- 2 cloves garlic squeezed
- 3 tablespoons oil vegetable
- ½ oz. Parsley chopped finely
Ingredients you need per step are listed below the step in Italic
- Place the water, sugar and yeast in a bowl and mix well. Leave for 5 minutes until bubbles appear (see tips).¼ cup water, 2 tablespoons sugar, 2 teaspoons yeast
- Put the flour and baking powder in a bowl and add the yeast mixture, milk, yogurt, oil, and garlic. Mix with the mixer on medium speed for 3 minutes (it can also be kneaded by hand).4 cups flour, 1 teaspoon baking powder, 3 tablespoons milk, 1 cup Greek yogurt, 2 tablespoons oil, 2 cloves garlic
- Sprinkle the salt over the dough and knead for about 10 minutes with the mixer or by hand. Check whether the dough is done using the fleece method (see tips). Otherwise, knead for another 2 minutes and check again.2 teaspoon salt
- Grease a bowl with oil, put the dough in it, turn once and cover the bowl with plastic wrap. Let rise for two hours.
- Mix the melted butter with the garlic.3 tablespoons butter, 2 cloves garlic
- Remove the dough from the bowl and squeeze out the air. Divide into eight equal pieces.
- On a floured surface, roll out each piece of dough into an oval shape (approximately 6-8 inches (15-18 cm) in length).
- Heat a skillet with oil over high heat until hot, and place a piece of bread in the pan.3 tablespoons oil
- When air bubbles form on the top, turn the bread over and bake for another two minutes.
- Remove the bread from the pan and brush with the melted garlic butter. Sprinkle with parsley.½ oz. Parsley
- Repeat the previous three steps for each ball of dough.
- Yeast mixture - You make the yeast mixture to give the yeast a start, but it is also a check to check whether the yeast is still working. Make the mixture and check after 5 minutes if bubbles form. If there are no bubbles, use a new batch of yeast and start over.
- Room temperature - In an airtight container, you can store naan at room temperature for up to 2 days.
- Refrigerator - Dont store naan in the fridge because it is too moist, and it will change the structure of the bread
- Freezer - Pack the herbed Garlic butter naan bread in an airtight container or bag and store it in the freezer for up to 2 months. Let it thaw at room temperature.
- Reheat - Brush the bread with melted butter. Then heat a pan over high heat. Bake the naan garlic side down for 10 seconds. Flip and cook for another 25 seconds.