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A square photo with three naan sandwiches with garlic parsley butter on a white tray on a white background

Herbed Garlic Butter Naan Bread

Andréa
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.
Prep Time 15 minutes
Cook Time 30 minutes
Rise time 2 hours
Total Time 2 hours 45 minutes
Course Bread Baking, Side Dish
Cuisine Indian
Servings 8 naans
Calories 391 kcal

Equipment

  • Skillet
  • Hand Mixer
  • plastic foil

Ingredients
 

Naan bread

  • 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

Instructions
 

  • 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.

NOTES

1. 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.
  • 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.
2. - Dough check (fleece)
You do that by pulling a fleece. Next, 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.
3. 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.
4. - Storage
  • 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.
5. The nutritional value shown is per naan bread.

Nutrition

Calories: 391kcal | Carbohydrates: 55g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 640mg | Fiber: 3g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 3mg | Iron: 3mg
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