Naan, Garlic Naan, Butter Naan

Ingredients

• 2 cups All-Purpose Flour (refined flour, sifted)
• 1 teaspoon Salt (fine sea salt)
• 1 teaspoon Baking Powder
• 1 teaspoon Granulated Sugar (helps caramelize the crust)
• 2 tablespoons Vegetable Oil (neutral oil for dough)
• 3/4 cup Whole Milk (room temperature; can substitute water for dairy‑free version)
• 4 tablespoons Unsalted Butter (melted for brushing; extra for layering butter naan)
• 1 teaspoon Nigella Seeds (Kalonji) (optional, for authentic flavor)
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 3 Garlic Cloves (peeled and minced)

Instructions

1. Gather Ingredients & Equipment

   Measure all dry ingredients, chop coriander, mince garlic, melt butter, and set a skillet on the stove.

   Time: PT5M

2. Combine Dry Ingredients

   In a mixing bowl, whisk together the flour, salt, baking powder, and sugar until evenly distributed.

   Time: PT5M

3. Add Wet Ingredients & Knead

   Create a well in the center, drizzle oil, pour milk, and mix with a spoon. Knead by hand for 8‑10 minutes until the dough is smooth, soft, and slightly tacky.

   Time: PT10M

4. First Rest

   Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes.

   Time: PT15M

5. Divide & Second Rest

   Divide the dough into 6 equal balls (about 60 g each). Place them on a lightly floured surface, cover, and rest another 15 minutes.

   Time: PT15M

6. Prepare Toppings

   Mix minced garlic with a pinch of coriander; keep extra coriander, nigella seeds, and melted butter ready for brushing.

   Time: PT5M

7. Cook Plain Naan

   Lightly dust a ball with flour, roll into a 6‑inch oval or round (avoid excess flour). Brush the top with a little butter, sprinkle nigella and coriander, then press lightly. Wet the underside with a fingertip of water, place water‑side down on a hot skillet (high heat). Cook 1‑2 minutes until bubbles form, then flip and hold over an open flame for 10‑15 seconds to puff. Remove and keep warm.

   Time: PT10M

   Temperature: High heat on skillet

8. Cook Garlic Naan

   Roll another dough ball, spread a thin layer of the garlic‑coriander mixture on top, brush lightly with butter, poke few holes with a fork, wet the backside, and cook as in step 7. After flipping, finish over the flame for extra color.

   Time: PT10M

   Temperature: High heat on skillet

9. Form Butter Naan Layers

   Roll a ball into a thin oval, brush the top with melted butter, dust the buttered side with a little flour, then fold the dough over itself three times like a turban, pressing gently to seal. Lightly roll the folded piece to a final thickness of about ¼‑inch.

   Time: PT10M

10. Cook Butter Naan

    Brush the top side with butter, dust the bottom with a pinch of flour, wet the bottom edge, and place butter‑side down on the hot skillet. Cook 1‑1½ minutes, pressing edges to stick, then flip and cook the other side. Finish by holding over the flame for a few seconds, then dab generously with butter and gently crush to reveal layers.

    Time: PT10M

    Temperature: High heat on skillet

11. Serve

    Stack the plain naan, garlic naan, and butter naan in a basket, keep covered with a clean towel, and serve hot with curries or chutney.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g