Garlic Butter Naan

Ingredients

• 4 cup all-purpose flour (Use 1 cup initially, then add the remaining 3 cups after the first rest.)
• 1.75 cup warm milk (Lukewarm rather than scalding hot.)
• 0.25 oz instant dry yeast
• 1 tbsp salt
• 1 tsp sugar
• 6 tbsp oil (The source specifies 6–8 tbsp, plus additional oil for coating the dough, greasing the skillet, and brushing the naan.)
• 0.5 cup butter (Melted, for the glaze.)
• 3 garlic (Finely chopped.)
• 1 tbsp parsley (Chopped.)

Steps

1. 1

   In a large mixing bowl, combine 1 cup of the all-purpose flour with the salt, sugar, and instant dry yeast.

2. 2

   Add the lukewarm milk to the dry ingredients and stir to form a smooth mixture. The milk should be warm but not scalding hot, so it can help activate the yeast and support smooth dough formation.

3. 3

   Cover the dough mixture and leave it to rest for 10 minutes.

4. 4

   Add the remaining all-purpose flour and mix until incorporated.

5. 5

   Gradually add the oil to form a dough ball.

6. 6

   Knead the dough for 8–10 minutes, until it is soft and smooth.

7. 7

   Coat the top of the dough with additional oil, cover it, and let it sit for 30–40 minutes, until the dough doubles in size.

8. 8

   Divide the risen dough into small, equal balls and cover the dough balls with a wet cloth.

9. 9

   Take one dough ball at a time and flatten it with a rolling pin into a round naan shape.

10. 10

    Heat a large cast-iron skillet over medium-high heat.

11. 11

    Grease the skillet all over with oil.

12. 12

    Place one rolled naan in the hot skillet and brush it with oil.

13. 13

    Cook the naan for 1–2 minutes, until bubbles begin to form on the surface.

14. 14

    While the naan cooks, gently brush its top with a small amount of oil.

15. 15

    Flip the naan and cook for another 1–2 minutes, until large golden-brown spots appear on the bottom.

16. 16

    Remove the cooked naan from the skillet and wrap it in a clean kitchen towel to keep it warm. Repeat the rolling and cooking process with the remaining dough balls, keeping the cooked naan wrapped.

17. 17

    In a bowl, combine the melted butter with the chopped garlic and parsley.

18. 18

    Mix the glaze and brush it over the top surface of the cooked naan just before serving.

Notes

The source does not specify the exact number of naan produced or an exact quantity of additional oil used for coating, greasing, and brushing. The listed oil amount is given as 6–8 tbsp in the source.

Nutrition per serving

• bread
• main
• vegetarian
• South Asian
• skillet-cooked
• yeast-leavened
• garlic butter