Garlic Butter Naan
Soft, pillowy, blistered flatbread cooked on high heat, brushed with melted butter, minced garlic, and fresh coriander.
Ingredients
For the Naan Dough
- 300 g all-purpose flour (maida)— sifted
- 0.8 tsp baking powder— leavening
- 0.3 tsp baking soda— tenderizer
- 1 tsp sugar— feeds yeast / assists browning
- 3 tbsp yogurt (curd)— gives soft crumb
- 150 ml milk or lukewarm water— for kneading
- 1 1/2 tbsp oil— vegetable
- 0.8 tsp salt— fine
For the Garlic Butter Topping
- 6 cloves garlic— very finely minced
- 40 g unsalted butter— melted
- 2 tbsp fresh coriander— finely chopped
- 1/2 tsp nigella seeds (kalonji)— optional aromatic sprinkle
Cooking Instructions
- 01
Knead Soft Elastic Dough
⏱️ 10mWhisk flour, baking powder, baking soda, sugar, and salt in a bowl. Add yogurt and oil. Gradually mix in lukewarm milk and knead for 6-8 minutes until soft, pliable, and slightly tacky. Grease with 1 tsp oil, cover, and rest in a warm spot for 1-2 hours.
✓ Visual Cue: Dough springs back gently when pressed with a finger - 02
Roll & Top with Garlic
⏱️ 6mDivide dough into 6 equal balls. Roll one ball into a teardrop shape on a lightly floured surface. Sprinkle minced garlic, chopped coriander, and kalonji on top. Roll gently once more with the rolling pin to embed garlic into the dough.
✓ Visual Cue: Teardrop flatbread speckled with fresh green coriander and garlic - 03
Water the Underside
⏱️ 1mFlip the rolled naan over. Generously brush the backside with water using your fingers or a pastry brush (this allows the naan to stick to the cast-iron tawa, replicating a clay tandoor wall).
✓ Visual Cue: Wet surface looks glistening - 04
Tawa Cook & Inverted Flame Blistering
⏱️ 3mHeat a heavy iron tawa (not non-stick) on high flame until very hot. Slap wet side onto tawa. In 30-40 seconds, large bubbles will puff up. Invert tawa directly upside down over the open flame, swirling it 2 inches above the fire to roast the top until charred and blistered.
✓ Visual Cue: Spectacular smoky charred bubbles puff up all over the surface - 05
Butter & Serve
⏱️ 1mScrape naan off tawa with a flat spatula. Immediately brush generously with melted butter and serve hot.
✓ Visual Cue: Buttery sheen soaking into crispy, tender blisters
Chef's Authentic Tips
- You must use an iron tawa (never non-stick); the dough will slip right off non-stick when you invert it over the flame!
- Kneading with warm milk and yogurt yields soft bread that stays tender even after cooling.
Smart Substitutions
- Omit garlic for classic butter naan, or top with grated cheddar cheese for cheese naan.
Serving Suggestions & Pairings
- ✓ Serve steaming hot with Butter Chicken, Dal Makhani, or Paneer Tikka Masala.
Estimated Nutrition
Similar Recipes You'll Love
Other authentic dishes from North Indian and Bread.
Mawa Gulab Jamun
Golden-fried soft milk solid (khoya/mawa) and paneer dumplings soaked in warm rose and cardamom infused saffron sugar syrup.
Butter Chicken (Murgh Makhani)
Tender chicken marinated in aromatic yogurt and spices, grilled to smoky perfection and simmered in a velvety, rich tomato, butter, and cashew gravy scented with kasuri methi.
Paneer Tikka
Marinated firm cottage cheese cubes, bell peppers, and red onions skewered and roasted until charred and blistered, sprinkled with tangy chaat masala.
Dal Makhani
Slow-cooked black lentils (sabut urad) and kidney beans simmered overnight on low flame with butter, cream, tomatoes, and subtle spices until incredibly creamy and luscious.