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Soft, puffy and blistered with goodness is my version of butter garlic Naan. What do you serve this delightful Indian flatbread with? There are countless recipes, but stay tuned for a souper super easy recipe that will have you wiping your bowl!
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Homemade Garlic Butter Mini Naan
These Naans are soft, puffy, and blistered with garlicky goodness!
Equipment
- Cast iron skillet
Ingredients
- ½ cup lukewarm water, plus more as needed
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons or 1/4 ounce package active dry yeast
- 2 tablespoons unsalted butter
- 1 medium garlic clove, finely grated on a microplane
- 2 cups unbleached all-purpose flour, plus more as needed
- ¼ cup plain whole milk yogurt
- 1 teaspoon Kosher salt
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the water, sugar, and yeast. Let stand until the yeast blooms, about 15 minutes.
- Meanwhile, heat the butter in a small skillet over medium heat. Stir in the garlic and remove from the heat; set aside.
- Add the flour, yogurt, salt, and garlic butter to the yeast mixture and knead until smooth, about 5-7 minutes. (You can also make this by hand or in a bread machine.) Transfer the dough to a lightly floured work surface and shape into a ball. Lightly spray the inside of a large bowl with non-stick cooking spray. Place the dough in the bowl, loosely cover with a kitchen towel or plastic wrap and place in a draft-free space to rise until doubled in size, about 1 1/2-2 hours.
- Transfer the dough to a lightly floured work surface. Gently deflate the dough and divide into 12 equal portions. Cover portions lightly with a kitchen towel and let rest for 20 minutes.
- Using a lightly floured work surface with a rolling pin, roll each portion into an oval, approximately 1/8-inch thick.
- Heat a 12-inch cast iron skillet over medium heat. Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
- Transfer naan to a platter and serve while warm. Leftovers can be stored at room temperature for up to 3 days or tightly wrapped and frozen for up to three months. Enjoy!
Nutrition
Calories: 99kcal, Carbohydrates: 17g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 6mg, Sodium: 197mg, Potassium: 37mg, Fiber: 1g, Sugar: 1g, Vitamin A: 64IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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