Ingredients
Scale
- 2 cups bread flour or high-protein all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup warm milk
- 1/4 cup plain yogurt
- 2 tablespoons melted butter (for dough)
- 3 tablespoons softened butter (for garlic butter)
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley or cilantro (optional)
Instructions
- Prepare Dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk, yogurt, and melted butter. Mix until a shaggy dough forms.
- Knead Dough: Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Proof Dough: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours until doubled in size.
- Divide and Roll: Punch down the dough and divide it into 6-8 equal balls. Roll each ball into a teardrop shape about 1/4-inch thick.
- Prepare Garlic Butter: Mix softened butter with minced garlic and chopped herbs.
- Cook Naan: Heat a cast-iron skillet over medium-high heat. Cook each naan for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes.
- Brush with Garlic Butter: While hot, brush each naan with the garlic butter mixture.
- Serve: Enjoy warm with curries, stews, or as a snack with dips.
Notes
- Use bread flour for a chewier texture.
- For extra flavor, add more garlic or experiment with different herbs.
- Naan can be baked in the oven at 500°F (260°C) for a crispier texture.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Bread, Side Dish
- Method: Stovetop, Skillet
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg