Butter garlic naan – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
India Servings: Serves 6
India Servings: Serves 6Butter Garlic Naan is a beloved Indian flatbread that epitomizes the rich and varied tapestry of Indian cuisine. Baked in a traditional tandoor or an oven at home, this naan is infused with the warm flavors of garlic and finished with a generous swirl of butter. Originating from the Indian subcontinent, naan is a staple in Indian households and restaurants alike, perfectly complementing a variety of rich, spiced curries.
Ingredients
- all-purpose flour – 3 cups / 360 g
- warm water – 1 cup / 240 ml
- active dry yeast – 1 tablespoon / 9 g
- sugar – 1 tablespoon / 12 g
- salt – 1 teaspoon / 5 g
- plain yogurt – 1/4 cup / 60 ml
- vegetable oil – 2 tablespoons / 30 ml
- unsalted butter – 1/4 cup / 56 g
- garlic, minced – 4 cloves
- fresh cilantro, chopped – 2 tablespoons / 8 g
Instructions
- In a small bowl, mix warm water, sugar, and yeast. Set aside for 10 minutes until frothy.
- In a large bowl, combine flour and salt. Make a well in the center, pour in the yeast mixture, yogurt, and vegetable oil. Mix to form a dough.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
- After rising, punch down the dough and divide it into 8 equal portions. Roll out each portion to about 1/4 inch thick.
- Heat a skillet over medium-high heat. Cook each naan for 1-2 minutes on one side until bubbles form. Flip and cook the other side for another 1-2 minutes until golden spots appear.
- In a small saucepan, melt butter and add minced garlic. Cook for 1-2 minutes on low heat until fragrant.
- Brush the cooked naans with garlic butter and sprinkle with chopped cilantro. Serve warm.
Substitutions
- all-purpose flour -> whole wheat flour
- plain yogurt -> Greek yogurt
- vegetable oil -> olive oil
Enhancements in the Next Evolution
- Use a mix of all-purpose flour and bread flour for a chewier texture.
- Proof the dough overnight in the refrigerator for enhanced flavor.
- Add a pinch of baking powder to the dough for fluffier naan.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
