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garlic butter naan
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Garlic Butter Naan

These homemade naan have a soft & fluffy texture, a charred crust & are brushed with garlic butter! You can cook these naan in a pizza oven or on the stove & they're just as good as restaurant ones.
Prep Time15 minutes
Cook Time10 minutes
Proving Time1 hour
Total Time1 hour 25 minutes
Course: Side Dish, Sides
Cuisine: Indian
Servings: 6 Naan
Author: Ben Racey

Equipment

  • Stand Mixer
  • Pizza Oven (Optional)
  • Dough Scraper
  • Rolling Pin
  • Pastry Brush

Ingredients

Naan Dough

  • 300 g Strong White Bread Flour (See Notes)
  • 8 g Fine Sea Salt
  • 6 g Instant Yeast
  • 6 g Caster Sugar
  • 150 g Plain Yogurt (See Notes)
  • 110 g Whole Milk
  • 25 g Ghee Or Unsalted Butter (Melted)

Garlic Butter

  • 50 g Ghee Or Unsalted Butter
  • 1 Garlic Clove (Grated)
  • 1 tbsp Finely Chopped Coriander

Instructions

Naan Dough

  • Add the flour, salt, yeast & sugar into the bowl of a stand mixer, whisk to combine then set to one side.
  • Add the ghee (or butter) into a heatproof jug then melt in the microwave. Add the yogurt & milk into the ghee then whisk to combine.
  • Next, pour the wet ingredients into the flour then use the dough hook to mix on a medium-low speed until you get a smooth dough. This will take around 5 minutes.
  • Cover the bowl with clingfilm then leave to prove at room temperature until the dough has doubled in size. This will take 1-1½ hours.
  • If you're using a pizza oven, preheat it to 450°c/842°f whilst your dough proves. Make sure to thoroughly saturate the pizza stone with heat.

Garlic Butter

  • When the dough is almost ready, make the garlic butter. To do this, melt the ghee/butter in the microwave then stir in the grated garlic. Set this to one side until needed.

Shaping

  • Once the dough has risen, knock it back then transfer to a lightly floured work surface.
  • Use a bench scraper to divide the dough into 6 equal pieces then shape each piece into a ball. Leave to bench rest under a tea towel for 10 minutes.
    Each piece of dough should weigh around 100 grams.
  • Next, use a rolling pin to roll a ball of dough into an oval that's roughly 8" long, 5" wide & 4mm thick. Then cook straight away, using one of the methods below.

Cooking - In A Pizza Oven

  • If you're using a gas pizza oven, turn the flame down to low just before cooking the naan. You can turn the heat back up between batches if needed.
    I use a Gozney Arc XL!
  • Use a pizza peel to slide the rolled out naan into the oven then cook for 30 seconds - 1 minute until the naan has puffed up & started to turn golden brown. Then turn the naan 180° & cook for another 30 seconds until the top is a deep golden brown & lightly charred.
  • Once cooked, transfer the naan to a plate then brush with the garlic butter & sprinkle with the chopped coriander.

Cooking - On The Stove

  • Set a large frying pan over a medium-high heat then leave to heat up. Do this before you start rolling out the dough, so that the pan's really hot when you need to cook the naans.
  • Add a rolled out naan into the pan then cook for 1-2 minutes until the underneath is a deep golden brown then flip the naan over a cook for another 1-2 minutes until the other side is golden brown as well.
  • Once cooked, transfer the naan to a plate then brush with the garlic butter & sprinkle with the chopped coriander.
  • Repeat the cooking process with the remaining dough, rolling out & cooking one naan at a time.

Notes

1. Flour - For this recipe, you'll need to use a strong white bread flour with a protein content between 12-14%. I use a Canadian white bread flour from Shipton Mill.
2. Ghee - Ghee is clarified butter & we're using it in the naan dough & for the garlic butter. If you haven't got any, regular unsalted butter will work as well.
3. Pizza Oven - I use a Gozney Arc Xl pizza oven but pretty much any type will work. It’s important to allow enough time for the stone in your pizza oven to heat up fully. I recommend preheating your oven 45 minutes – 1 hour before cooking. If you're using a gas pizza oven, turn the heat down to low to avoid burning the naan.
4. Yeast - This recipe uses instant yeast, which can be added directly into the flour. I wouldn't recommend using dried active yeast, as this needs to be activated in warm milk/water & we're adding ours in cold.
5. Garlic Butter - Feel free to brush your naan with plain ghee/butter if you don't want to flavour your's with garlic. Also, if you're not a fan of coriander, you could replace it with parsley or leave it out entirely.
6. Leftovers - Leftover naan will keep for 2-3 days when stored in an airtight container in the fridge. Naan can be reheated in a pan over a low heat, in the oven or in the microwave.