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Serves
US | Metric
Ingredients
Bread
  • 500 g Plain flour
  • 2 tsps Fast action dried yeast
  • 3 tsps Sugar
  • 50 ml Warm water
  • 50 ml Olive oil
  • 2 tsps Garlic paste
  • ½ tsp Garlic powder
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 200 ml Warm milk
  • 200 ml Greek yoghurt
Butter
  • 100 g Melted butter
  • 1 Heaped teaspoon Garlic paste
  • 1 Pinch of dried coriander
Garlic Butter Naan Garlic Butter Naan
Garlic Butter Naan

Soft, fluffy and garlicy naan swimming in a garlic and coriander butter! Perfect with any curry.

Prep 30 minutes
Total 2 hours

Mix the sugar and yeast with the warm water. Set aside for 5 mins until frothy. Add the rest of the ingredients. Combine. Flour a work surface and knead for 5 minutes.


Oil a bowl, plonk the dough in and cover with cling film. Allow to rise until about doubled in size. Usually around an hour in a warm room.


When ready to cook, place about half a tablespoon of oil in a heavy iron skillet. Heat on a high heat. Grab a fist full of dough from the bowl (about the size of a pool ball) and squash out into shape on a lightly floured surface. Traditionally a teardrop shape, but I like round ones. Should be about a cm thick.


Place into the hot pan for around 1.5 minutes per side or until it bubbles and goes a nice golden brown.


Serve brushed with the garlic butter.

Garlic Butter Naan Garlic Butter Naan
Garlic Butter Naan

Soft, fluffy and garlicy naan swimming in a garlic and coriander butter! Perfect with any curry.

favorite
print
like
Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
Bread
  • 500 g Plain flour
  • 2 tsps Fast action dried yeast
  • 3 tsps Sugar
  • 50 ml Warm water
  • 50 ml Olive oil
  • 2 tsps Garlic paste
  • ½ tsp Garlic powder
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 200 ml Warm milk
  • 200 ml Greek yoghurt
Butter
  • 100 g Melted butter
  • 1 Heaped teaspoon Garlic paste
  • 1 Pinch of dried coriander

Mix the sugar and yeast with the warm water. Set aside for 5 mins until frothy. Add the rest of the ingredients. Combine. Flour a work surface and knead for 5 minutes.


Oil a bowl, plonk the dough in and cover with cling film. Allow to rise until about doubled in size. Usually around an hour in a warm room.


When ready to cook, place about half a tablespoon of oil in a heavy iron skillet. Heat on a high heat. Grab a fist full of dough from the bowl (about the size of a pool ball) and squash out into shape on a lightly floured surface. Traditionally a teardrop shape, but I like round ones. Should be about a cm thick.


Place into the hot pan for around 1.5 minutes per side or until it bubbles and goes a nice golden brown.


Serve brushed with the garlic butter.