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There’s just something about freshly made naan that hits differently—soft, fluffy, and brushed with garlic butter. I promise, once you make this cheesy garlic butter naan at home, store-bought just won’t cut it anymore. This recipe is not only easy to make, but it’s also packed with that irresistible garlicky goodness that pairs perfectly with any curry, dip, or just about anything you’re craving.
What is Naan?
Naan is a soft, leavened flatbread originating from India. It’s traditionally cooked in a tandoor, giving it that characteristic puff and slightly charred exterior. While naan is typically served as a side dish to curries and stews, it’s versatile enough to be stuffed with cheese or other fillings—hello, mozzarella-stuffed naan!
Keys to Success
- Proper Yeast Activation: Make sure your water is warm (not hot) to properly activate the yeast. If it’s too hot, it’ll kill the yeast; too cold, and it won’t activate.
- Kneading Matters: Knead the dough well to develop gluten, giving your naan that chewy, pillowy texture.
- Skillet Heat: Get your skillet nice and hot before adding the naan for that golden, slightly crispy finish.
- Garlic Butter Finish: Don’t skip the garlic butter basting—it’s what makes the naan extra indulgent and aromatic.
Key Ingredients:
- Active Dry Yeast: This is what makes the naan rise and become fluffy. Make sure to proof it correctly.
- All-Purpose Flour: Provides structure and softness. You could substitute part with whole wheat flour, but the texture will be denser.
- Greek Yogurt: Adds moisture and a slight tang, which balances the richness of the garlic butter.
- Olive Oil: Helps keep the naan soft and tender.
- Garlic Butter: Made with salted butter, garlic powder, and fresh parsley. It’s essential for that rich, buttery finish.
- Mozzarella (Optional): For stuffed naan—melty, cheesy goodness wrapped in soft, fluffy dough.
How to Make:
- Warm the water in the microwave for 30 seconds. Stir in the sugar and yeast, then let it sit for 10 minutes until frothy.
- In a large bowl, mix the flour, yeast mixture, salt, olive oil, baking soda, and Greek yogurt. Knead on a floured surface for about 10 minutes, adding flour as needed to keep it from sticking.
- Cover the dough and let it rise in a warm place for 1-2 hours until doubled in size. Divide into 4 portions and roll each into a thick oval shape.
- Heat a lightly oiled skillet over medium-high heat. Cook each naan for 2-3 minutes on one side until bubbles form, then flip and cook for another minute.
- Melt butter in the microwave and mix in garlic powder and parsley. Brush the hot naan with garlic butter and serve.
Common Mistakes to Avoid
- Not Proofing Yeast Properly: Always wait for the yeast mixture to become frothy before mixing it with the flour.
- Overworking the Dough: Knead just enough to develop gluten—about 10 minutes by hand. Over-kneading can make the naan tough.
- Low Skillet Heat: A low-heat skillet will dry out the naan rather than giving it that quick puff.
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Can you make naan without yeast?
Yes, you can use baking powder and baking soda as a substitute, but the texture will be less fluffy.
Garlic Butter Naan
Soft, fluffy, delicious naan covered in a simple garlic butter.
Ingredients
Naan
- 1 c warm water
- 1 packet active dry yeast
- 2 tsp sugar
- 4.5 cups all purpose flour
- 2 tsp salt
- 1 tbsp olive oil
- 1/4 tsp baking soda
- 1/2 c 5% greek yogurt
- 8 oz mozzarella (optional – for stuffing)
Garlic Butter
- 4 tbsp salted butter
- 1/2 tsp garlic powder (or to taste)
- fresh parsely (to taste)
Instructions
- Warm your water in the microwave for about 30 seconds. Add your sugar and packet of yeast, and mix well. Set aside for about 10 minutes until the yeast mixture looks frothy.
- In a large mixing bowl, combine your flour, yeast mixture, salt, olive oil, baking soda and yogurt.
- Sprinkle some flour over your work surface where you will be spreading out your dough. Knead it well for about 10 minutes. Lightly sprinkle dough as needed if the mixture starts to get sticky during the kneading process.
- Put your dough back in your mixing bowl , and cover your bowl with a kitchen towel and let it rise for 1-2 hours.
- Divide the dough into 4 large pieces.
- Sprinkle some flour over your work surface where you will be spreading out your dough. Use a rolling pin to roll out the dough into a large oval shape. I like to keep the dough somewhat thick, so I don't roll it out too much. (Keep in mind, it won't rise too much, it will just begin to bubble at the surface once you heat it).
- If you're adding mozzarella, add it to the center of your kneaded dough pieces and then roll them back out.
- Coat the surface of your skillet evenly with a little bit of oil. Heat your skillet to medium high. Add your naan to the skillet and let it sit until some bubble start to appear on the surface. This could take about 2-3 minutes.
- Flip the naan over and cook for another minute or so.
- Melt your butter in the microwave in 15-20 second intervals. Add your garlic powder and parsley and mix well.
- Baste your naan with your garlic butter and serve.
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