Ingredients (Makes about 6–8 pieces)For the Naan:
2 cups all-purpose flour
1 tsp active dry yeast
½ tsp sugar
½ tsp salt
¾ cup warm water
2 tbsp plain yogurt
2 tbsp oil (vegetable or olive)
For the Garlic Butter:
4 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp fresh cilantro or parsley, chopped (optional)
Pinch of salt
InstructionsMake the Dough:
In a bowl, dissolve yeast and sugar in warm water. Let it sit 5–10 minutes until frothy.
Add flour, salt, yogurt, and oil. Mix until dough forms.
Knead on a floured surface for 5–7 minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise for 1 hour or until doubled.
Prepare Garlic Butter:
Melt butter in a small pan over low heat.
Add minced garlic and cook gently until fragrant (about 1–2 minutes, don’t brown).
Stir in chopped herbs and a pinch of salt. Set aside.
Shape and Cook Naan:
Divide dough into 6–8 equal balls. Roll each into an oval or teardrop shape about ¼ inch thick.
Heat a skillet or cast-iron pan over medium-high heat.
Cook each naan for 1–2 minutes on each side, until bubbly and golden spots appear.
Brush with Garlic Butter:
Immediately brush each hot naan with garlic butter.
Cut into strips or wedges for dipping.
Tips & Variations
Add a pinch of garlic powder or chili flakes to the garlic butter for extra kick.
Sprinkle grated Parmesan or mozzarella on top before serving for cheesy naan dippers.
Use ghee instead of butter for authentic Indian flavor.
Serve alongside curries, stews, soups, or as a snack with yogurt dips.Why You’ll Love It:
Soft, warm, and pillowy texture
Fragrant garlic butter aroma
Versatile for dipping or standalone snacking
Easy to make with simple pantry staples
