Butter garlic naan is one of the most popular flatbreads’ in Indian cuisine and it is so for a reason. They are light, soft and the perfect vehicle to mop up all those delicious saucy gravy dishes like malai kofta and chicken tikka masalas. Flatbreads are a true staple in Indian cuisine and there are hundreds of varieties from rotis to parathas. Traditionally naan is made in a “tandoor” oven. However, my New York apartment is a little tiny for that so this recipe comes in handy and yields just as good results in a skillet.
For years now, I have tried many different naan recipes given to me by family members and most of the recipes were similar using flour, salt, sugar, milk, yogurt and yeast. But technique, time and temperature is what makes a different and plays a huge part when it comes to making a great naan and might I say that this recipe is pretty perfect as stated by many who have made it!
Make sure to not over knead the dough for this butter garlic skillet naan because that will over develop the gluten and make the end result rubbery. I will say that your house will get a little smokey but it is worth it! You can serve this butter garlic skillet naan with this chicken curry to make a perfect meal.
Skillet Garlic Naan
- 175 ml whole milk, warmed to 46ºC
- 115 grams whole milk yogurt
- 60 ml water warmed to 46ºC
- 430 grams all-purpose flour plus more to roll out naan
- 1/4 teaspoon salt
- 1 1/ 2 teaspoons baking powder
- 1 tablespoon honey
- 1 teaspoon active dry yeast
- Unsalted butter, melted, to brush
- Vegetable oil, to grease bowl
- Garlic butter, recipe below
- Cilantro, chopped, for garnish
- Black nigella seeds, for garnish
- Flaky sea salt for garnish
- 5 tablespoons unsalted butter room temperature
- 6 cloves garlic finely chopped
- Garlic butter, mix together 6 garlic cloves, finely chopped and 5 tablespoons butter in a bowl. Set aside until ready to use.
- Whisk together 428 grams all-purpose flour, 1/4 teaspoon salt, and 1 1/2 teaspoons baking powder in a medium bowl and set aside.
- In the bowl of a stand mixer fitted with a dough hook, add the 175 ml warmed milk, 60 ml water, 1 tablespoon honey and 1 teaspoon yeast. Whisk gently to combine. Allow yeast to sit in the warm milk for 10-15 minutes to bloom. Once its frothy – this indicates that the yeast is active and ready to use. If the yeast isn't frothy, discard and start over with new fresh package of yeast and bloom again using the same method.
- Add 115 grams yogurt to the yeast mixture and process with the dough hook until combined. Set mixer to medium speed, add flour mixture to the bowl and knead at medium speed until a large smooth mass forms. If it is extra sticky sprinkle 1-2 tablespoons all purpose flour and gently need until it is smooth.
- Place the naan dough into a large greased bowl, lightly grease the top of your dough and cover with a damp kitchen towel. Set the dough aside to rise in a warm place for 1 ½-2 hours, until doubled in size.
- Once the dough has risen, punch dough down and turn out onto a lightly floured surface. Form into a disc with an 8-inch diameter. Cut into 8 wedges, and roll in balls. About 85 grams or 3 ounces each.
- On a lightly floured surface roll each dough ball into an oval sheet about 7 inches wide, 9 inches long and ⅛ inch thick. Repeat with remaining dough balls.
- Heat a large cast iron skillet on medium-high heat (it should be smoking hot), brush one side of naan with butter and put that side down on the skillet. Now brush the other side and cook for 45 seconds to 1 minute. You will see bubbles form flip over and cook for 45 seconds. Take off heat and brush with a generous amount of garlic butter and sprinkle with some sea salt, nigella seeds and chopped cilantro.
- Store naan, wrapped in a clean kitchen towel to keep warm and soft. Serve with your favorite Indian gravies.