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Soft and delicious, this Buttery Garlic Naan bread is dripping with butter, garlic, and just a touch of cilantro. Amazing with curries, or even by itself! This recipe comes from Karina over at Crave it All.
Confession time – I’d never had any Indian food until trying this recipe, along with a chicken tikka masala (coming to you soon!) and wasn’t sure if I would like it. I’ve made this naan THREE times in one week! So, yeah, it’s a keeper! Be sure to head on over to give a big thanks to Karina for this amazing recipe!
I used my our Deluxe Stand Mixer, Deluxe Cooking Blender and 8″ (20-cm) Signature Nonstick Fry Pan for this recipe:
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5 preprogrammed settings: Whip, Cream, Mix, Beat, and Knead
Custom setting: Set a specific time and choose from 8 manual speeds
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6-cup capacity for hot food.
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Let’s jump right in!
Ingredients:
- 1/4 cup water warmed to 110°F/43⁰C
- 3/4 cup milk warmed to 110°F/43⁰C
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons active dry yeast – can substitute instant yeast
- 3/4 cup plain Greek yogurt, or natural plain yogurt
- 1/4 cup vegetable oil, plus 2 tablespoons extra for cooking
- 4 cups plain flour – plus more for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
Garlic Butter
- 1/4 cup butter
- 2 cloves garlic
- 1 teaspoon fresh chopped cilantro – can substitute flat parsley
Instructions:
For the Naan
Warm water and milk to 110°F/43⁰C. Sprinkle yeast and sugar on top of the liquid and allow to sit for 5-10 minutes or until the mixture begins to form bubbles.
In bowl of Deluxe Stand Mixer, combine mixture with the yogurt, oil, flour, baking powder and salt. Mix until just the dough comes together.
Set Deluxe Stand Mixer to KNEAD for three minutes, up to five minutes until dough has formed a ball. Alternatively, you can knead by hand.
Lightly brush the mixing bowl with a bit of oil of your choice (I used olive oil). Place dough back into to the bowl and cover with a clean kitchen towel, allow dough to rest at room temperature for about an hour, until doubled in size.
Use a Bench Scraper to cut the dough into 10 equal pieces (approximately 3.6 ounces each). Roll into balls, then use a Rolling Pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
Add ½ teaspoon of oil to 8″ (20-cm) Signature Nonstick Fry Pan or 10” Cast Iron Skillet over medium-high heat. Place one piece of the dough into the pan, cooking until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom. Remove from the skillet and keep warm in oven on the lowest temperature, until all are cooked.
Garlic Butter
Add pressed garlic to butter in Silicone Prep Bowl; microwave 30 seconds or until melted.
To Serve
Brush naan with garlic butter and top with cilantro or parsley if desired.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Buttery Garlic Naan Bread – Crave it All (Video)
Equipment
Ingredients
- ¼ cup water warmed to 110°F/43⁰C
- ¾ cup milk warmed to 110°F/43⁰C
- 2 tsp granulated sugar
- 1,5 tsp active dry yeast can substitute instant yeast
- ¾ cup plain Greek Yogurt
- ¼ cup olive oil
- 2 tbsp olive oil for cooking
- 4 cups all-purpose flour plus more for dusting
- 1 tsp baking powder
- 1 tsp salt
Garlic Butter
- ¼ cup butter
- 2 cloves garlic
- 1 tsp cilantro freshly chopped
Instructions
For the Naan
- Warm water and milk to 110°F/43⁰C. Sprinkle yeast and sugar on top of the liquid and allow to sit for 5-10 minutes or until the mixture begins to form bubbles,
- In bowl of Deluxe Stand Mixer, combine mixture with the yogurt, oil, flour, baking powder and salt. Mix until the dough comes together with your hands,
- Set Deluxe Stand Mixer to KNEAD for three minutes, up to five minutes until dough has formed a ball. Alternatively, you can knead by hand,
- Lightly brush the mixing bowl with a small bit of oil,
- Place dough back into to the bowl and cover with a clean kitchen towel, allow dough to rest at room temperature for about an hour, until doubled in size.
- Use a Bench Scraper to cut the dough into 10 equal pieces (approximately 3.6 ounces each). Roll into balls, then use a Rolling Pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
- Add ½ teaspoon of oil to 8"(20-cm) Signature Nonstick Fry Pan or 10”Cast Iron Skillet over medium-high heat.
- Place one piece of the dough into the pan, cooking until bubbles form on top, about 1-2minutes. While cooking, brush the top with a little oil.
- Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and keep warm in oven on the lowest temperature, until all are cooked.
For the Garlic Butter
- Add pressed garlic to butter in Silicone Prep Bowl; microwave 30 seconds or until melted,
To Serve
- Brush naan with garlic butter and top with cilantro or parsley if desired.
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