Garlic Butter Naan (v) Recipe

Activate yeast (if desired)

If using active dry yeast, proof 1 tsp sugar and 1 tsp active dry yeast in 1/2 cup warm water (105–115°F / 40–46°C) until foamy, about 5–7 minutes. If using instant yeast, you can skip this step and mix yeast directly into the flour; still warm the water for the dough.

In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp fine salt. Stir briefly to distribute.

Make a well in the center and add 1 cup plain yogurt, 2 tbsp vegetable oil, and the warmed 1/2 cup water (or the proofed yeast mixture if you activated yeast). Add 1 tsp instant yeast directly to the flour if you did not proof yeast separately.

Mix with a spoon or your hand until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky. Alternatively, knead in a stand mixer with a dough hook on medium speed for 4–5 minutes.

Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rest in a warm spot until doubled in size, about 1 to 1¼ hours.

After the dough has risen, gently punch it down to release air. Transfer to a lightly floured surface and divide into 8 equal pieces (about 80–90 g each for medium naans). Shape each piece into a smooth ball and cover with a towel. Let rest 10 minutes to relax the gluten.

Preheat a heavy skillet or cast-iron pan over high heat until smoking point is nearly reached (about 3–5 minutes). If you have a tandoor or pizza stone, preheat it to highest oven temperature.

Take one dough ball and, with a rolling pin or by hand stretching, roll/press into an oval or tear-drop shape about 1/8–1/4 inch (3–6 mm) thick. Keep the remaining dough covered to prevent drying.

Place the rolled naan onto the hot dry skillet. Cook until large bubbles form and the underside has golden-brown spots, about 1–2 minutes. Using tongs, flip and cook the second side 30–60 seconds until charred spots appear and it puffs up. If using a very hot surface, reduce time to avoid burning.

Optional: For a slightly charred tandoor finish, after cooking in the skillet, hold the naan with tongs over an open flame for 5–10 seconds to develop additional charred spots and blistering.

As each naan finishes, transfer to a plate and keep covered with a clean kitchen towel to stay soft while you cook the rest.

While the dough rests or near the end of cooking, melt 4 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Do not let it brown.

Add 3 tsp minced fresh garlic to the melted butter and warm gently for 30–45 seconds to mellow the raw sharpness but avoid browning the garlic. Remove from heat.

Stir in 2 tbsp finely chopped fresh cilantro, 1/4 tsp fine salt and 1/2 tsp lemon juice. Mix to combine. Taste and adjust salt or lemon if desired.

Brush the warm naans generously with the garlic butter as soon as they come off the skillet so the butter soaks in. If desired, brush with an additional 1 tbsp melted butter for extra gloss and softness.

Sprinkle 1 tsp nigella or sesame seeds over the buttered naans while the butter is still wet for the optional finishing touch.

Stack the naans and keep them wrapped in the towel for 5 minutes before serving to ensure they remain soft and the butter is absorbed.