Butter Naan
Soft, pillowy leavened Indian flatbread cooked in a hot pan until charred — brushed with butter and garlic.
Total time
130 min
Prep
110 min
Cook
20 min
Difficulty
medium
Cuisine
Indian
vegetarian
Ingredients
400gplain flour
7ginstant yeast
1 tspsugar
1 tspsalt
150mlwarm milk
100mlfull fat yoghurt
2 tbspvegetable oil
60gbutter
4 clovesgarlic, minced
1 handfulfresh coriander, chopped
Instructions
1
Mix flour, yeast, sugar and salt, add warm milk, yoghurt and oil.
2
Knead 8 minutes into a smooth soft dough.
3
Cover and prove 1.5 hours until doubled.
4
Knock back, divide into 8 balls.
5
Roll each into a tear-drop shape about 5mm thick.
6
Cook in a very hot dry pan or cast iron skillet 2 minutes each side until puffed and charred.
7
Mix melted butter with garlic and coriander.
8
Brush each naan immediately with garlic butter and serve hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
585
Protein
13.5g
Fat
22.2g
Carbs
82.2g
Fiber
3.4g
Sodium
510mg
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