Garlic Butter Naan is a flatbread made using all purpose flour. It is relished with Punjabi gravies and daals. We can find naan on the menu of every restaurant in India and it is generally liked by all. If we search for it’s recipe, we can find many on the net.
Here, I have made garlic naan as per the recipe shown by renowned chef Kunal Kapoor. He has demonstrated it very well in a video too. I loved his recipe as it used baking powder which is readily available at home, instead of yeast and the naans turned out very crisp and delicious, and light too, just the way we like them! Just that I have adjusted the measurements as per our requirements.
For some Gravies and Daals to be relished with these Garlic Butter Naans, do take a look at the following recipes….
- Veg Kofta Curry
- Choley Masala
- Rajma Chawal
- Paneer Makhani
- Kadhai Paneer
- Paneer Chatpata
- Paalak Paneer
- Kheema Matar
- Chicken Korma
- Methi Murg
- Murg Makhani
- Daal Tadka
- Daal Fry
- Nutri Daal Fry
Prep Time : 20 min
Cooking Time : 2-3 minutes
Serves : 4 (8 Naan)
Cup Used : 200 ml
- 2 1/2 cups All Purpose Flour
- 1 cup Milk
- 2 tsp Sugar
- 2 1/2 tbs Oil
- 3/4 tsp Salt
- 3/4 tsp Baking Powder
- 2 tbs Finely Chopped Garlic
- 3 tbs Finely Chopped Corriander Leaves
- As Required Butter
- For the Garlic Naan, first knead together the flour and oil. Rub it in with your fingers.
- Next mix in the sugar, baking powder, milk and salt and knead it well into a soft dough.
- Cover with a wet, well squeezed cotton cloth and keep it aside for about half an hour.
- Knead it again and divide into 8 equal balls. Keep these covered with a wet kitchen towel for about 15 minutes.
- To make the naan, heat an iron or steel griddle. Roll out one dough ball into a medium sized triangle. If necessary, stretch it slightly by pulling with fingers to give the required shape.
- Sprinkle some garlic and corriander leaves over it and roll lightly with a rolling pin.
- Flip this side over your palm and apply water on the underside which is plain.
- Keeping the flame high, transfer the naan on the hot griddle with the wettened side on the griddle. Give slight pressure with your fingers over the edges to seal them well on the griddle.
- Within a minute or so, large bubbles will appear on the top surface. This indicates that the bottom side is roasted.
- Pick up the griddle with the help of the handle and invert it over the direct flame such that the naan gets well roasted.
- When done, place the naan on a serving plate and apply some butter over it.
- Serve these delicious Garlic Butter Naan with either of the above mentioned gravies or daals and some crunchy salad by the side!
Pictures depicting the cooking process…