These Buttery Garlic Naan Bread is the perfect accompaniment to Indian curries. I made some Butter Paneer and a Bean Curry today and I thought what better to mop up those curries than this delicious Indian bread.
Buttery Garlic Naan Bread
What is Naan Bread
Naan Bread is an Indian flatbread originating in India. However, in Indian or in restaurants it is baked in a Tandoor oven. Only at home we don’t have a tandoor oven but a cast-iron pan does the job just as well.
Unlike my No Yeast Naan Bread I have added yeast to this Buttery Garlic Naan Bread recipe. I know I said I didn’t like the chewy ones so I take that back.
Ok, these are not as chewy as the restaurant ones. I don’t like it super chewy, my recipe has just the right amount of chewiness, just the way I like it.
I must admit I love using dry instant yeast when I make any bread. It just works better for me without any fuss. I find the Anchor Yeast, the one in the purple bag works great.
I have always had success with my bread using this yeast. There was a time when I just didn’t have a clue as to how much yeast to add to my breads and when I made this recipe I always added way too much.
All it tasted of was yeast, what was I thinking! So please don’t be tempted to add too much yeast to the dough thinking you’re going to have a quick rise. It will taste terrible.
How to make the Buttery Garlic Naan Bread
You can use an electric mixer and make the bread by hand. A stand mixer is always easier. If you are using your hands it just take a few minutes longer to knead the dough.
I place all my dry ingredients in my mixer, including the yeast. Add the oil, yogurt and warm milk and knead for 3-4 minutes until the dough pulls away from the bowl you have a smooth, silky dough.
The yogurt and oil gives it a soft, fluffy texture with just a hint of chewiness. Sugar helps in the rising of the dough and salt give the naan bread flavor.
Milk gives it the charred, crispy edges. The dough must be placed in a lightly greased bowl for 1-2 hours until it doubles in size. The dough is divided into ten balls and rolled out thinly.
Rolling out the Buttery Garlic Naan Bread
You have to roll out the naan bread as thin as possible, mine was about 1/2 a millimeter thickness or maybe less. The naan bread must be stretched and rolled in one direction at a time.
It is not rolled like a roti. You can use your hand to stretch and pull the naan bread.
How to store the naan bead
If you are making the bread long before you are eating them I recommend that you do not brush them with butter. You can store them in an airtight container after it has completely cooled down.
It will last for 2 days at room temperature or 4 days in the fridge.
How to re-heat them
The best way to re-heat the Naan Bread is to heat your pan and warm it on the pan again. It will be the most delicious, crispy naan breads you will ever eat.
In fact I enjoy them better when re-heated the second time.
If you do try this recipe please drop me a comment and leave a star rating, I always appreciate it.
More Bread Recipes to try:
Buttery Garlic Naan Bread
- 2 cups cake wheat flour/bread flour/all purpose flour
- 1 tsp dry instant yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 140 ml warm milk
- 2 tbsp plain yogurt
- 1 tbsp water
Brushing the Naan Bread
- 1/4 cup/62.5 gram butter
- 2-3 large cloves garlic minced
- Place all the dry ingredients in the bowl of an electric mixer. Mix the ingredients until combined
- Mix the yogurt into the warm milk and add to the mixing bowl together with the oil or butter. You can add more milk or more flour depending on your dough. Dough should be soft, not stiff
- Continue mixing on medium speed until the dough leaves the side of the bowl. You should have a silky, smooth dough
- Place the dough in a lightly greased bowl, rub some oil on the dough. Cover with cling wrap or a clean kitchen towel and place in a warm place for 1-2 hours until the dough rises. The amount of time depends on how warm your environment is.
- Punch the dough down and divide into 10 balls. Cover and rest for 10 minutes
- Rub some oil on each ball and roll out, only one direction at a time. You can pull and stretch the dough with your hands until it is really thin, about 24cm long and 14cm wide. It should be a tear drop shape, if it's rustic looking it's perfectly ok. Don't stress it it looks too thin, remember it will puff up when cooked. If the dough resists whilst rolling that means it's not rested enough.
- Heat a cast-iron or thick based pan on medium to high heat. Cook the naan bread on the pan, wait until you see bubbles forming, flip over and cook the other side. Naan bread should be slightly charred.
- Melt the butter in the microwave for 20 seconds. Mince the garlic and add to the butter and microwave for another 15 seconds. You can add 2 or 3 garlic depending on how much garlic you prefer
- If you are not eating the naan bread immediately only brush with butter once re-heated
- Serve hot or allow to cool on a wire rack and store in an airtight container
- I find the cast-iron pan gives the naan bread a nice charred finish with crisp edges. The non-stick pan is not quite the same but still works
- I added a tablespoon of water to my dough as I felt my dough wasn't quite soft. Depending on the weather and your climate you can adjust the liquid and the flour. If too soft add a little flour, if too hard add a little warm milk
- If you are using active yeast you will need to proof it first before mixing it into the other ingredients
- The milk should be warm, not hot
- If you wish you can add some garlic into the dough if you want a real burst of garlic flavor. I didn't add any because then my family has a choice of adding garlic or not.
- I find re-heating the naan bread is the best, once re-heated on a hot pan you get the most crispy, delicious naan bread ever
- You can brush your pan with butter if you think your naan bread will stick to it. I didn't find the need to brush mine