When I lived in Indianapolis, I had many favorite restaurants. My very favorite Indian restaurant was Shalimar in Broad Ripple. Even though I haven’t lived there in 2 1/2 years, I can still taste their crispy veggie pakora, spicy samosas, saucy chicken tikka masala… *drooooollll* And of course, their garlic naan. They have a few different types of naan but I always ordered the garlic because I’m a garlicaholic.
As you can imagine, my interest was piqued when I came across Ali’s recipe for Homemade Naan on her blog Gimme Some Oven. Brushed with garlic-infused butter? Yes please! She is not kidding when she says how stinkin’ good this stuff is. The little hint of honey is what makes it stand out from other naan I’ve had (and I’ve had plenty). Plus, homemade always tastes better anyway, doesn’t it?
This recipe comes together quickly. And the dough is so easy to work with. Here’s how I made it:
In a small bowl, I mixed together a cup of warm water and 2 tablespoons honey and stirred it until the honey completely dissolved. I then added it to my stand mixer. (*Affiliate link.) I poured in a package of active dry yeast, popped on the dough attachment, and stirred it just long enough for the yeast to combine with the liquid. I let it stand for a good 10 minutes to activate the yeast. (You’ll know it’s ready when it’s foamy.)
In a mixing bowl, combine 3 1/2 cups of all-purpose flour, 2 teaspoons salt, and 1/2 teaspoon of baking powder.
Turn the mixer on low and gradually add 1/2 the flour mixture. Once that is combined, add one beaten egg. Slowly add the rest of the flour mixture and 1/4 cup plain yogurt. (I used plain Greek yogurt because that’s what I already had in the fridge and it worked fine. You don’t have to use the Greek version though.)
Turn the mixer up to medium-low for about 3 minutes or until the dough is well-combined and smooth. Remove the dough from the bowl and form into a ball. Grease the mixer bowl with a little olive oil and return the dough to the bowl. Cover with a damp towel and let it sit in a warm place for about an hour to rise.
While you’re waiting for the dough, melt 4 tablespoons of butter in a small saucepan and add 3-4 cloves of minced garlic. Let the garlic cook for about 2 minutes, stirring constantly. Then drain and discard the garlic. (Yikes! Discard garlic?!?! Who does that? I guess you could save it for another recipe. Maybe you’re throwing together some chicken tikka masala to go along with your new delicious naan recipe?)
Okay, so the dough has risen. It is time to make a mess with a bunch of flour (or is that just me?) Prepare a floured surface and cut the dough into 8 equal portions. Roll each into a ball. Add a little flour to the dough ball and the rolling pin because it can be slightly sticky. Roll it until it’s about 1/4 inch thick. Make sure it’s thin because it is going to puff up when you cook it anyway.
Using a pastry brush, brush both sides of the dough with the garlic butter. In a large cast iron skillet (pre-heated to medium), add a piece of the buttered dough and allow to cook for a minute. You’ll know it’s ready to flip when it starts bubbling. Cook the other side for about another minute, until it’s a nice brown color.
Remove from the skillet and keep wrapped in a towel until serving time. Repeat with the other 7 balls of dough. I like to also sprinkle mine with a little cilantro.
While I was eating this I kept thinking of the different ways it could be enjoyed. It would be great as a side for all kinds of soups, or as a bread for wraps… Maybe even a pizza crust!
Comment below if you try this recipe and love it as much as I do! Take a pic and tag me on Instagram @dredgeanddrizzle. I wanna see what you’re up to!
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Homemade Garlic Butter Naan
- 1 cup warm water
- 2 tablespoons honey
- 1 package active dry yeast 0.25 oz.
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 egg beaten
- 1/4 cup plain yogurt
- 4 tablespoons butter
- 3-4 cloves garlic minced
- olive oil for greasing bowl
- cilantro optional
Add the water and honey to a small bowl. Stir until the honey is dissolved.
Add the honey water to a stand mixer and add the yeast. Add the dough attachment and stir just until the yeast mixes with the water. Let stand 10 minutes to activate the yeast.
In a mixing bowl, add the flour, salt, and baking powder.
Turn the mixer on low and slowly add 1/2 of the flour mixture.
Add the egg and then slowly add the rest of the flour mixture.
Add the yogurt and combine. Then turn the mixer up to medium and mix for 3 minutes or until the dough is well-combined and smooth.
Remove the dough from the mixing bowl and form into a ball. Grease the mixing bowl and return the dough to the bowl. Cover with a damp towel and let the dough sit in a warm place for about an hour to rise.
Melt the butter in a small saucepan and add the garlic. Cook for about 2 minutes, then drain and discard the garlic.
Move the dough to a floured surface and cut into 8 equal pieces. Form each piece into a ball.
Use a rolling pin to roll out a ball of dough until about 1/4 inch thick. Brush both sides with the garlic butter.
Place the dough in a cast iron skillet (preheated to medium heat). Cook the first side for about a minute, until it gets brown and starts to bubble.
Flip and cook the other side for an additional minute. Remove from skillet and cover with towel until ready to serve.
Repeat with the other 7 balls of dough.
Sprinkle with chopped cilantro before serving if desired.