You are going to absolutely love this recipe for Yeast Free Soft Garlic Butter Naan it is simple and quick to prepare, yeast free and pillowy soft.
It is usually cooked in a tandoori oven in many restaurants and homes today. Many of us who do not have a tandoori oven can still enjoy this delicious bread baked or cooked in our regular ovens or stoves.
Serve plain or flavoured
Naan Bread can be made plain, that is without extra flavouring and toppings like poppy and garlic butter and it will still taste absolutely heavenly.
My recipe is the yeast-free method of preparing naan and is brushed with garlic butter. It is usually accompanied by a curry or tomato chutney.
Allow the dough to rest for 30 minutes
Since this is a yeast-free recipe, there is no rising time, but it is a good idea to let the dough rest for 30 minutes. Resting the dough simply means, leaving it covered for a while, in this case about 30 minutes after kneading.
This allows the gluten in the flour to relax and the dough to become elastic so that it rolls out easier. If you do not leave it to rest, you will find that it shrinks back as you roll it with your rolling pin. Resting the dough also gives the finished product a softer texture.
Uses basic ingredients
The ingredients to make the garlic naan bread is really simple and basic and items that you usually have in your kitchen.
Yoghurt is also used as an ingredient in the recipe. Use plain, unflavored yoghurt or buttermilk. This gives the naan bread its soft pillowy texture.
Yoghurt or buttermilk substitute
If you do not have yoghurt then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to ¼ cups/ 90ml milk. Set aside for 5 minutes before using in the recipe.
Served with a variety of dishes like tandoori chicken, curries, braised vegetables, lentils or dal makes garlic butter naan the perfect flatbread accompaniment.
If you like this recipe, be sure to check out my other amazing bread recipes
Still hungry for more?
Yeast Free Soft Garlic Butter Naan
GARLIC BUTTER NAAN
- 4 cups / 480g of all purpose flour or cake flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon of baking powder
- ½ teaspoon bicarbonate of soda / baking soda
- ⅓ cup/90ml plain unflavoured yoghurt or buttermilk SEE NOTE 1 FOR SUBSTITUTE
- 2 Tablespoons /30ml oil
- 1 cup / 250ml warm milk
- 1 teaspoon of crushed garlic.
- 2 Tablespoons / ¼ stick /30grams butter
- 2 cloves crushed garlic
MAKING THE GARLIC BUTTER NAAN
- Sift together flour, sugar, salt, baking powder and bicarbonate of soda/ baking soda into a large bowl.
- In a separate jug, mix together yoghurt or buttermilk, oil, milk and crushed garlic.
- Make a well in the centre of the dry ingredients in the bowl and add the liquid ingredients from the jug into the bowl.
- Knead gently, for about 2 minutes bringing all the ingredients together and form a soft dough. Add a tablespoon of flour at a time if you find that the dough is too sticky. Cover the bowl and set aside for 20 to 30 minutes.
- While the dough rests, make the garlic butter by melting butter with 2 cloves of crushed garlic
- Simmer on low heat until the butter is melted and remove from the heat. Add chopped cilantro if you prefer.
ROLLING AND COOKING THE NAAN
- After the dough has rested for 30 minutes, break it up into 12 equal pieces and roll into a circular or oval shape.
- Turn the stove up to medium heat and place a heavy based pan or skillet on the stovetop.
- Place the rolled naan on the hot pan and let it cook for 1 to 2 minutes.
- Flip over and cook the other side for 1 to 2 minutes as well. You will see that the naan bread puffs up slightly and it will get little golden brown spots as it cooks.
- Remove from the heat and brush both sides with the garlic butter. This will also keep the naan bread soft. Cover with a kitchen towel or paper towel as you cook the rest of the naan.
- If you do not have yoghurt then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to ¼ cups/ 90ml milk. Set aside for 5 minutes before using in the recipe.