Garlic naan recipe | Garlic butter naan | How to make garlic butter naan on tawa
Garlic butter naan recipe with detailed step by step photos is explained in this blog. This recipe yields the softest, chewy and delicious naan topped with fresh minced garlic and lots of butter. This is the perfect accompaniment to any spicy curry like Paneer tikka masala, Paneer kadhai gravy, mushroom kadhai gravy, Punjabi dum aloo, Amritsari chole, etc.
Naan is the leavened bread highly popular in North Indian cuisine. In India, it’s one such bread that is always there in the menu of parties, get-together, birthdays, weddings. Although it’s not that, people eat naan on a daily basis at their home. On the everyday menu, rotis and parathas are always present. Honestly speaking, my mom never made naan’s at home and it was always kept for the restaurant visits.
Garlic butter naan is our favourite recipe and whenever we visit a restaurant it is always there in the menu with either Paneer tikka masala or Dal fry. It makes a perfect meal for a day out.
Freshly minced garlic adds a nice flavour and aroma. Along with minced garlic, here I have also used finely chopped coriander leaves and kalonji seeds (nigella seeds). The essence of garlic and coriander blend very well together and further enhances the taste. This recipe yields the soft and strong flavoured naan which is exactly similar to ones served in restaurants and Dhaba’s.
What do we need to make garlic naan?
Traditionally, naan’s were prepared from maida or all-purpose flour, yeast and curd. But nowadays, since naan is prepared frequently at homes, yeast has been replaced with a combination of baking powder and baking soda. Garlic butter naan is a modern version of tandoori roti but with a generous amount of butter and minced garlic coated on top.
Typically, for making naan, instant or dry yeast is used but consuming yeast frequently may lead some health problems like bloating, bad breath, etc. So, whenever I make naan at home, instead of yeast I use a combination of baking soda, baking powder and curd. It is then rested in a warm place for about 1.5 to 2 hours and then rolled into an oval shape and cooked.
Furthermore, making garlic naan is very simple yet some suggestions to get the perfect texture. The most important thing is the dough. You need to knead the dough really smooth, to get the perfect chewy texture and elasticity. The more you need it, the butter naan would be more winning. Also, you need to keep the kneaded dough in a warm area to let the dough get properly fermented. You can place it in a preheated oven as well if you stay in a cold region.
Garlic butter naan Recipe Card
Garlic butter naan
Materials
For making naan dough:
- 2 cups Maida or all purpose flour
- 1 tsp Sugar
- ¼ tsp Baking soda
- 2 tbsp Oil
- ¼ cup Fresh curd or yoghurt
- Salt per taste
- Lukewarm water to knead a soft & smooth dough
Other ingredients:
- 3 tbsp Butter melted
- 2 tbsp Fresh coriander leaves finely chopped
- 2 tbsp Kalonji or Nigella seeds
Instructions
For kneading naan dough:
- In a large mixing bowl, take maida and add salt, sugar, baking soda and oil.
- Add the fresh dahi into the mixing bowl. You can whisk the curd before putting it into the bowl.
- Now, mix all the ingredients nicely and crumble well till it holds the shape.
- Then, add lukewarm water as needed and knead it.
- Add more water if required, and knead till you get a soft and smooth dough.
- Grease it with oil and cover with the damp cloth and place it in a warm place or in a preheated oven.
Rolling naan dough:
- Meanwhile, take the butter in the bowl and heat it for 10 15 seconds in the oven and add in chopped coriander leaves and grated or minced garlic cloves. Mix together and keep aside.
- After 2 hours, again Knead the dough gently to release any air, if present in the dough.
- Now, pinch a ball or lemon sized dough for rolling naan. No need to dust the dough ball with loose maida or flour.
- Roll it with the help of rolling pin and sprinkle some kalonji or nigella seeds and coriander leaves.
- Continue rolling the dough to an oval shape with the help of a rolling pin. Do not roll too thin or too thick. It should be in medium thickness and the size should be smaller than your tawa size.
- Now flip the rolled naan and grease water all over the backside of naan, this helps the naan to stick to the tawa.
- Gently pull the naan and place the greased side of naan on the tawa and avoid using non-stick tawa.
- Now, slightly press the naan on tawa so that it will stick to it properly, this will help when flipping the tawa to cook from another side.
- Let it cook on medium flame till you see bubbles appearing on the top and brush some butter over it. (You can skip brushing butter at this step.
- Now, flip the tawa upside down and allow naan to cook directly on a medium -high flame till you see some charred brown spots on naan.
- Again flip the tawa, and with the help of spatula scrape the naan from the tawa and serve.
- Finally, serve hot or warm butter naan with your favourite curries like Paneer tikka masala or dal fry.
Step by step Instructions
For kneading naan dough:
- In a large mixing bowl, take maida and add salt, sugar, baking soda and oil.
- Add the fresh dahi into the mixing bowl. You can whisk the curd before putting it into the bowl.
- Now, mix all the ingredients nicely and crumble well till it holds the shape.
- Then, add lukewarm water as needed and knead it.
- Add more water if required, and knead till you get a soft and smooth dough.
Grease it with oil and cover with the damp cloth and place it in a warm place or in a preheated oven.
Rolling naan dough:
- Meanwhile, take the butter in the bowl and heat it for 10 15 seconds in the oven and add in chopped coriander leaves and grated or minced garlic cloves. Mix together and keep aside.
- After 2 hours, again Knead the dough gently to release any air, if present in the dough.
- Now, pinch a ball or lemon sized dough for rolling naan. No need to dust the dough ball with loose maida or flour.
- Roll it with the help of rolling pin and sprinkle some kalonji or nigella seeds and coriander leaves.
- Continue rolling the dough to an oval shape with the help of a rolling pin. Do not roll too thin or too thick. It should be in medium thickness and the size should be smaller than your tawa size.
- Now flip the rolled naan and grease water all over the backside of naan, this helps the naan to stick to the tawa.
- Gently pull the naan and place the greased side of naan on the tawa and avoid using non-stick tawa. Now, slightly press the naan on tawa so that it will stick to it properly, this will help when flipping the tawa to cook from another side.
- Let it cook on medium flame till you see bubbles appearing on the top and brush some butter over it. (You can skip brushing butter at this step)
- Now, flip the tawa upside down and allow naan to cook directly on a medium – high flame till you see some charred brown spots on naan.
Again flip the tawa, and with the help of spatula scrape the naan from the tawa and serve.
- Finally, serve hot or warm butter naan with your favourite curries like panner kadhai or dal fry.
Important tips for making butter naan:
- The most important thing is kneading the dough. Knead the dough smooth and soft to get the perfect texture of naans.
- Do not forget to grease the rolled dough with water or else it will not stick on the tawa.
- Avoid using non-stick tawa, else while flipping the tawa naan would slip down. You can even bake it in the oven or in a cooker as well.
- Roll it any desired shape you like, however, rolling in an oval shape looks similar to the one served in restaurants.
- You can easily extend the recipe to garlic butter naan, by just adding grated garlic cloves into the butter.
- Finally, serve the butter naan hot or warm. It would become chewy when it is cool down.
Finally, I would like to share my other Indian bread recipes from my blog. This includes besan thalipeeth, palak paratha, matar kachori. Also, our Snacks page includes recipes like litti chokha recipe, matar ke chole recipe, nimki recipe, etc. In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection.
