The Irresistible Allure of Herbed Garlic Butter Naan Bread

The word “naan” itself means “bread,” so technically, calling it “naan bread” is redundant, but it’s a common and understandable practice that emphasizes its bread-like qualities. This soft, leavened flatbread is a staple across many parts of Asia, though it’s most famously associated with Indian cuisine in the Western world. My love affair with naan began in an authentic Indian restaurant, where its light, airy texture and subtly tangy flavor instantly won me over. It was an unforgettable culinary moment!

Driven by that delicious memory, I sought out supermarket versions, only to be met with disappointment. They lacked the authentic chewiness and vibrant flavor of restaurant-style naan. That’s when I decided to take matters into my own hands, experimenting until I perfected this homemade recipe. What emerged was a truly divine bread, generously flavored with fresh garlic and bright parsley, cooked right on the stovetop. The best part? You don’t need a special tandoor oven, or even a conventional oven, to achieve incredible results. This easy, delicious, and deeply satisfying recipe is cooked entirely in a simple skillet, making authentic homemade naan accessible to everyone.

Key Ingredients for Your Perfect Homemade Garlic Butter Naan

Crafting the perfect herbed garlic butter naan bread requires a few essential ingredients. Each plays a crucial role in achieving that signature fluffy texture and rich flavor. You’ll find the precise quantities listed in the detailed recipe card at the bottom of this blog post. Let’s break down why each component is so important:

• Water: The foundation for activating your yeast. It’s crucial to use tepid water, ideally around 100°F (37°C). This temperature is warm enough to “wake up” the yeast without killing it. Water that’s too hot will destroy the yeast, preventing your naan from rising, while water that’s too cold will inhibit yeast activity, leading to a dense bread.
• Sugar: Not just for sweetness, sugar acts as the primary “fuel” for the yeast. As yeast consumes the sugar, it produces carbon dioxide, creating the tiny air bubbles that give naan its characteristic light and airy texture.
• Yeast: This recipe calls for instant yeast, which can be added directly to the dry ingredients without prior activation. If you opt for fresh yeast (½ oz) or active dry yeast (2 teaspoons), remember to dissolve it in the lukewarm water with sugar first and let it sit for 5-10 minutes until foamy. This “proofs” the yeast, ensuring it’s active and ready to work.
• Baking Powder: While yeast is the primary leavening agent, a touch of baking powder provides an extra boost, contributing to an even airier and softer naan. It’s a little secret for an extra fluffy result!
• Flour: Standard all-purpose flour works wonderfully for this recipe, yielding a tender yet chewy naan. For an even chewier texture, you could experiment with bread flour, which has a higher protein content.
• Milk and Greek Yogurt: These dairy ingredients are essential for imparting a rich, full-bodied flavor and contributing to the incredible tenderness and moistness of the naan. Greek yogurt, in particular, adds a lovely tang and helps to create that soft, pliable dough.
• Oil (Vegetable): Vegetable oil, such as sunflower or canola oil, plays a double role. Incorporated into the dough, it helps to keep the naan soft and pliable. You’ll also use it in the skillet to cook the bread, helping to achieve those beautiful golden-brown spots and a slightly crisp exterior.
• Salt: A critical flavor enhancer that balances the richness of the other ingredients. However, salt can inhibit or even kill yeast if it comes into direct contact in high concentrations. To avoid this, we’ll add the salt after the initial kneading, ensuring the yeast has already begun its work without interference.
• Butter (Unsalted): The star of our herbed garlic butter topping! Using unsalted butter allows you to control the overall saltiness. Melt it gently so it can be easily brushed onto the hot naan, soaking in all that delicious flavor.
• Garlic: Fresh garlic is paramount for the signature flavor of garlic naan. We’ll divide the garlic, adding some to the dough for an internal aroma, and the rest to the melted butter for an intensely fragrant topping. Always add fresh garlic to the melted butter off the heat to prevent it from burning and becoming bitter.
• Parsley: Fresh, finely chopped parsley provides a bright, herbaceous counterpoint to the rich garlic butter. It’s best sprinkled on top immediately after baking, preserving its vibrant color and fresh flavor. Adding it too early would cause it to burn in the pan.

Step-by-Step Guide to Preparing Homemade Skillet Garlic Butter Naan

Making homemade naan is a rewarding process, and with these clear instructions, you’ll be enjoying warm, fluffy naan in no time. For a convenient, printable version with all measurements, refer to the recipe card at the end of this post. Let’s get baking!

1. Activate the Yeast: In a medium bowl, combine the lukewarm water, sugar, and instant yeast. Stir gently until the sugar dissolves. Let this mixture sit undisturbed for about 5 minutes. This step is crucial; you’re essentially “proofing” the yeast. Look for a foamy layer to form on the surface – this indicates your yeast is active and ready to make your naan wonderfully airy. If no bubbles appear, your yeast might be old or the water temperature was off; it’s best to start with a fresh batch of yeast.
2. Combine Dry and Wet Ingredients: In a large mixing bowl, whisk together the all-purpose flour and baking powder. Create a well in the center. Pour in the activated yeast mixture, milk, Greek yogurt, vegetable oil, and half of the squeezed garlic (the other half is for the topping!). Using a stand mixer with a dough hook or your hands, begin to knead the ingredients. Mix on medium speed for about 3 minutes until a shaggy dough forms.
3. Add Salt and Knead Thoroughly: Now, sprinkle the salt evenly over the dough. Continue kneading for another 10 minutes (with a mixer) or 12-15 minutes (by hand). The goal is to develop the gluten, resulting in a soft, smooth, and elastic dough. It should feel less sticky and more manageable. Perform the “windowpane test” (explained below) to ensure the dough is sufficiently kneaded. If it tears easily, knead for another 1-2 minutes and re-test.
4. First Rise: Lightly grease a large bowl with a little vegetable oil. Place the kneaded dough in the bowl, turning it once to coat all sides with oil. This prevents it from drying out. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Find a warm, draft-free spot in your kitchen (like a slightly warmed oven turned off, or near a sunny window) and let the dough rise for approximately 2 hours, or until it has doubled in size. This slow rise develops deep flavors.
5. Prepare Garlic Butter and Divide Dough: While the dough is rising, melt the unsalted butter. Once melted, stir in the remaining squeezed garlic. Set aside. After the dough has risen, gently press it down to release the air. Transfer it to a lightly floured surface and divide it into eight equal pieces. You can weigh them for consistency, aiming for about 4-5 ounces (115-140 grams) per piece.
6. Roll and Cook Naan: Heat a heavy-bottomed frying pan or cast-iron skillet over high heat until it’s very hot – you want it almost smoking. Add a small amount of vegetable oil (about 1 teaspoon) to the pan, ensuring it coats the bottom. Take one piece of dough and, on a lightly floured surface, roll it out into an oval or teardrop shape, roughly 6-8 inches (15-20 cm) long and about ¼ inch (0.6 cm) thick. Carefully place the rolled naan into the hot skillet.
7. Flip and Finish: Cook the naan for about 1-2 minutes, or until large bubbles appear on the surface and the underside has golden-brown spots. Using tongs, flip the naan over and cook for another 1-2 minutes, or until the second side is also golden and slightly charred in spots. The naan should puff up beautifully.
8. Butter and Serve: As soon as you remove the cooked naan from the pan, immediately brush one side generously with the melted garlic butter. Sprinkle with finely chopped fresh parsley. Repeat this process for the remaining dough pieces, rolling and cooking one by one. Serve your homemade garlic butter naan immediately, while it’s still warm and irresistible!

The Windowpane Test: Ensuring Perfectly Kneaded Naan Dough

Achieving the right dough consistency is key to soft, chewy naan. The “windowpane test” is a simple yet effective method to check if your dough has been kneaded sufficiently to develop strong gluten networks. Here’s how to do it:

First, take a small piece of dough, about the size of a golf ball, and gently flatten it with your fingers. Then, using both hands, slowly and carefully stretch the dough outwards from the center. Rotate the dough a quarter turn in your hands, then stretch again. Continue stretching and rotating. Your goal is to stretch it until it becomes very thin and translucent, almost like a thin membrane, allowing light to pass through – much like looking through a windowpane. You should be able to see your fingers through the stretched dough without it tearing.

If the dough tears before you can achieve this thin, transparent membrane, it means the gluten hasn’t fully developed yet. Don’t worry! Simply form the piece back into a ball, return it to the main dough, and knead the entire batch for another 2 minutes. Repeat the windowpane test until your dough passes with flying colors. This ensures your naan will have that ideal elasticity and soft, airy crumb.

Tips for Perfect Naan Every Time

• Don’t Rush the Rise: The rising time is crucial for flavor and texture. While you can sometimes shorten it, allowing the full two hours develops a much richer taste and airier crumb.
• Hot Skillet is Key: A very hot skillet ensures the naan cooks quickly and puffs up properly. If your pan isn’t hot enough, the naan will be dense and dry.
• Don’t Overcrowd the Pan: Cook naan one at a time. This keeps the pan temperature consistently high and allows each piece to cook evenly.
• Gentle Rolling: Roll the dough evenly, but don’t press too hard. You want to maintain some of the air bubbles created during the rise.
• Serve Immediately: Naan is best enjoyed fresh off the pan. The warmth makes the garlic butter melt perfectly and keeps the bread soft.

Serving Suggestions for Homemade Naan

This versatile herbed garlic butter naan is far more than just a side dish! Its fluffy texture and savory flavor make it perfect for:

• Soaking Up Curries: The classic pairing! Use it to scoop up rich Indian curries like Chicken Tikka Masala, Slow Cooker Butter Chicken, or lentil dal.
• Dipping: Fantastic with hummus, baba ghanoush, raita, or even just plain olive oil and balsamic vinegar.
• Mini Pizzas: Use naan as a quick and easy base for individual pizzas.
• Wraps & Sandwiches: Fill it with grilled meats, fresh vegetables, or even scrambled eggs for a unique meal.
• Accompaniment: Serve alongside soups, stews, or grilled dishes as a delightful alternative to plain bread.

Flavorful Naan Variations to Try

Once you master this basic garlic butter naan, the possibilities for customization are endless:

• Chili Naan: Add a pinch of red chili flakes to the garlic butter for a spicy kick.
• Cheese Naan: Before cooking, sprinkle shredded mozzarella or cheddar cheese over the rolled-out dough, fold it, and re-roll lightly. Or, simply sprinkle cheese on top while it’s cooking in the skillet, then cover briefly to melt.
• Sesame Naan: Sprinkle black or white sesame seeds on the rolled dough before placing it in the skillet for a nutty flavor and pleasant crunch.
• Cilantro Naan: If you’re a fan of cilantro, swap it out for parsley or use a mix of both in your garlic butter topping.
• Plain Naan: Omit the garlic and parsley for a simple, classic naan that pairs well with any dish.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Herbed Garlic Butter Naan Bread

Andréa

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