Fluffy Garlic Butter Naan
ID: 2f99d33c...
This easy, homemade recipe yields incredibly soft, fluffy, and aromatic garlic butter naan. Cooked on a simple pan without needing a tandoor oven, it is perfect for pairing with curries or enjoying on its own.
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🍳 요리 흐름
Mix milk, sugar, yeast, flour, and salt, then knead with oil and proof for 40-50 minutes. → Prepare the garlic butter by mixing minced garlic, parsley, and melted butter. → Divide the dough into 8-10 balls, rest for 10 minutes, and roll them out flat. → Cook each naan on a oiled medium-heat pan for 60-90 seconds per side, keeping them covered in a towel to stay soft. → Brush both sides of the cooked naans with garlic butter on a warm, off-heat pan.
조리 단계
간단한 조리 순서
Mix milk, sugar, yeast, flour, and salt, then knead with oil and proof for 40-50 minutes. → Prepare the garlic butter by mixing minced garlic, parsley, and melted butter. → Divide the dough into 8-10 balls, rest for 10 minutes, and roll them out flat. → Cook each naan on a oiled medium-heat pan for 60-90 seconds per side, keeping them covered in a towel to stay soft. → Brush both sides of the cooked naans with garlic butter on a warm, off-heat pan.
소개
This easy, homemade recipe yields incredibly soft, fluffy, and aromatic garlic butter naan. Cooked on a simple pan without needing a tandoor oven, it is perfect for pairing with curries or enjoying on its own.
단계 1
In a large bowl, combine the milk, sugar, and instant yeast. Mix well.
단계 2
Add the all-purpose flour and salt to the liquid mixture. Stir until fully incorporated.
단계 3
Pour in 3 tbsp of oil and knead the dough until smooth, which takes about 7 minutes.
단계 4
Grease a bowl with oil. Smooth the dough into a ball, place it in the bowl, cover, and let it rise for 40 to 50 minutes.
단계 5
Meanwhile, prepare the garlic butter by mixing the minced garlic, chopped parsley, and melted salted butter in a small bowl, then set aside.
재료 목록
중요 사항
Keep the cooked naans wrapped in a kitchen towel immediately after cooking; this traps the steam and ensures they stay incredibly soft and fluffy.
Kneading the dough for a full 7 minutes is crucial to develop the gluten structure, which gives the naan its characteristic chewiness.
Brush the garlic butter with off-heat to prevent the raw garlic from burning on the hot pan.
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