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

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Salt: Kosher Salt (use 3/4 tsp)
• Instead of Baking Powder: Baking Soda + 1/2 tsp lemon juice
• Instead of Granulated Sugar: Honey (½ tsp)
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Whole Milk: Water, Almond Milk
• Instead of Unsalted Butter: Ghee, Margarine
• Instead of Nigella Seeds (Kalonji): Sesame Seeds
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Garlic Cloves: Garlic paste (1 tsp)

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Cast‑Iron Skillet or Heavy‑Bottom Griddle
• Tongs
• Small Bowl
• Pastry Brush (optional)
• Kitchen Towels

Critical Steps — Do Not Skip

• Knead the dough thoroughly to develop gluten without eggs.
• Allow the dough to rest twice (15 min each) for softness.
• Cook the naan water‑side down so it sticks to the pan like in a tandoor.
• For butter naan, create distinct layers by folding and butter‑basting before cooking.

Chef Tips from the Video

• Use a cast‑iron skillet or a steel tawa for the best char and “tandoor‑like” stickiness.
• A pinch of sugar in the dough aids caramelization, giving the naan a golden hue.
• For extra aroma, add a few crushed cardamom pods to the dough during mixing.

Troubleshooting

Storage

Refrigerator: Store cooked naan in an airtight container for up to 2 days; re‑heat on a skillet.

Freezer: Freeze uncooked dough balls wrapped in plastic wrap for up to 1 month; thaw overnight before use.

Room temperature: If serving within 2 hours, keep covered with a towel at room temperature.

Make-Ahead Tips

• The dough can be refrigerated for up to 24 hours after the first rest; bring to room temperature before shaping.
• Uncooked dough balls freeze well; thaw in the refrigerator before the second rest.

Frequently Asked Questions