This garlic butter naan is soft, fluffy and perfectly blistered, made on a regular tawa with no tandoor. Brushed with garlic butter it is the perfect partner to any curry. It comes together with simple ingredients and is far better than anything from a packet.
Why You Will Love This Garlic Butter Naan
- Soft, pillowy and blistered, just like restaurant naan
- Made on a tawa or pan with no tandoor needed
- Brushed with fragrant garlic butter
Ingredient Notes
Flour (maida): Gives the soft, chewy texture. Yogurt and milk: Keep the dough tender. Yeast or baking powder: For rise and fluffiness. Garlic, butter and coriander: Make the signature topping.
Tips for Soft Naan
A very hot tawa is key for blisters. Brush with water on one side before placing it on the tawa to help it stick and puff. Let the dough rest until doubled for a soft crumb, and cover the cooked naan with a cloth so it stays soft.
Serving and Storage
Serve warm with butter chicken, dal makhani or paneer curries. Naan is best fresh, but leftovers keep for two days in an airtight container and reheat well on a hot tawa.
Frequently Asked Questions
Can I make naan without a tandoor?
Yes. A very hot tawa, cast-iron pan or griddle works well. Cook until bubbles form and the underside blisters, then flip and finish with a little char.
Why is my naan hard?
Too little hydration, under-rested dough or overcooking can make naan stiff. Keep the dough soft, rest it well, cook quickly on high heat and wrap the finished naan in a cloth.
Can I make naan without yeast?
Yes. Use baking powder and yogurt for a quick version. The texture is slightly different but still soft.
How do I get the naan to puff?
Use a hot pan, roll to even thickness and brush the top with a little water before placing it on the pan. Cover for a few seconds so it puffs.
Can I make the dough ahead?
Yes. Refrigerate the dough for up to a day and bring to room temperature before rolling.
How do I store and reheat naan?
Store in an airtight bag for two days and reheat on a hot tawa or wrapped in foil in the oven.
More Recipes You Will Love
- Butter Chicken (Murgh Makhani): creamy tomato curry that pairs with any bread or rice
- Paneer Butter Masala: rich vegetarian curry in a velvety tomato gravy
- Dal Makhani: slow-cooked creamy black lentils
- Palak Paneer: vibrant spinach curry with soft paneer
Garlic Butter Naan (Tawa Naan)
Description
This garlic butter naan is soft, fluffy and perfectly blistered, made on a regular tawa with no tandoor. Brushed with garlic butter and fresh coriander, it is the perfect partner to any curry, dal or paneer dish. This recipe covers making and proving the yogurt dough, rolling and cooking the naan on a very hot tawa and the garlic butter that gives you restaurant-style naan at home.Ingredients:
Instructions
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Mix the Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of instant yeast, 1 teaspoon of sugar, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt until evenly combined.Tip: Whisking spreads the yeast and baking powder evenly through the flour, so that every naan rises the same way. -
Add the Wet Ingredients
Make a well in the centre and add 1/2 cup of yogurt, 1/4 cup of warm milk and 1 tablespoon of oil.Tip: Use room-temperature yogurt and milk that is only warm to the touch, about 38 C. Hot milk can kill the yeast, and cold ingredients slow the rise. -
Bring Together into a Soft Dough
Stir with a spoon or your hand until the flour is mostly absorbed and a rough dough forms. If it feels dry, add a tablespoon of milk. If it is too wet, add a tablespoon of flour.Tip: Add liquid or flour a little at a time, since different yogurts vary in thickness. The dough should be soft and slightly tacky. -
Knead for 5 Minutes
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until it is smooth, soft and elastic and springs back slowly when you press it with a finger.Tip: Lightly oil your hands instead of adding lots of flour. Too much extra flour makes the naan dry and tough. -
Let the Dough Rise for 1 to 1.5 Hours
Put the dough in a lightly oiled bowl, turn it once to coat, cover with a damp cloth or cling film and leave in a warm place for 1 to 1.5 hours, until it has doubled in size.Tip: In a cool kitchen, rest the bowl in an oven that is switched off with only the light on. A well-risen dough gives naan their soft, pillowy texture. -
Make the Garlic Butter
While the dough rises, melt 3 tablespoons of butter in a small pan over low heat. Remove from the heat and stir in the 4 minced garlic cloves, 2 tablespoons of chopped fresh coriander and a pinch of salt. Leave it to infuse.Tip: Take the pan off the heat before adding the garlic so it softens and perfumes the butter without browning, as browned garlic turns bitter. -
Divide and Rest the Dough
Press the risen dough gently to release the air. Turn it onto a floured surface and divide it into 6 equal pieces. Roll each piece into a smooth ball, cover them and rest for 10 minutes.Tip: Resting lets the gluten relax, which makes the balls easier to roll out without shrinking back. -
Roll Out into Ovals
Dust a ball with flour and roll it into an oval or teardrop shape, about 20 cm long and 5 mm thick. Repeat with the other balls as you need them, keeping the rest covered.Tip: Do not roll the naan too thin, as thicker dough puffs up better and stays soft. Roll them out just before cooking so they do not dry out. -
Heat the Tawa Until Very Hot
Place a heavy tawa, cast-iron pan or flat griddle over high heat for about 3 minutes, until it is very hot and a few drops of water sizzle and vanish at once.Tip: A very hot tawa is the key to blisters. If the pan is not hot enough, the naan will cook slowly and turn dry and flat. -
Wet One Side and Place on the Tawa
Brush one side of a rolled naan lightly with water, then lay it water-side down on the hot tawa. Press it gently with your fingers.Tip: The water helps the naan stick to the pan, which makes it puff and bubble up instead of sliding around. -
Cook Until Bubbles Form
Cook for about 1 minute, until bubbles start to form on the top and the underside has pale golden-brown spots.Tip: Do not move the naan while it cooks. The bubbles are the sign that it is ready for the next step. -
Char the Top
Using tongs, carefully flip the tawa over an open gas flame for 10 to 15 seconds so the top puffs up and chars in spots. If you have no gas flame, flip the naan with tongs and cook the second side for 30 to 60 seconds, until it is spotted with brown.Tip: Take care with the flame, keep your hair and sleeves away, and use tongs and oven gloves. An alternative is to finish the naan for 30 seconds under a hot grill. -
Brush with Garlic Butter
Move the naan to a plate, then brush it generously with the garlic butter while it is still hot, and sprinkle with a little extra chopped coriander.Tip: Brush on the butter while the naan is hot so that it melts in and soaks the bread. -
Keep Warm and Serve
Wrap each cooked naan in a clean cloth or foil and keep them together in a covered container while you cook the rest. Serve warm with butter chicken, dal makhani or any curry.Tip: Stacking in a cloth traps the steam, which keeps them soft. Store leftovers for up to 2 days and reheat on a hot tawa.
Note
A very hot tawa is key for blisters. Brush with water on one side before placing it on the tawa to help it stick and puff.Frequently Asked Questions
Can I make it without yeast?
Yes. Use 1 teaspoon baking powder and rest the dough for 30 minutes.
How do I keep them soft?
Wrap in a clean cloth right after cooking.