How to make butter garlic naan l Tandoori Garlic Butter Naan l Cooking with Benazir

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess while being lower in sugar.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

garlic

💰Cheaper: garlic powder

Garlic powder can be a convenient substitute.

Sieve the flour into a bowl.

Measure 250 gm of flour using a cup.

If the yogurt is chilled, remove it from the fridge and let it sit for a while before adding.

Mix the flour and yogurt properly.

Add water little by little while kneading the dough.

Use half of the 1 cup of water, as the yogurt contains water too.

Knead to form a soft dough, not a hard one, for about 4-5 minutes.

Grease your palm with oil while kneading.

Apply some oil over the dough and cover it with a slightly wet cloth.

Let the dough rest in a warm place for 2-3 hours, or up to 3-4 hours if desired.

After 2 hours, grease your palm with oil and knead the dough again for 1-2 minutes.

Take a large size ball of dough, larger than what you would use for a Roti, as the Naan is thicker.

Prepare the Roti by rolling it out, then sprinkle finely chopped garlic and coriander leaves on top.

Press gently with your hand to ensure the garlic and coriander stick to the Roti.

Heat an iron pan (do not use a non-stick pan).

Apply water on one side of the Roti to help it stick to the pan.

Carefully place the water-side down on the hot pan.

Prick the Roti with a fork to prevent it from rising too much.

Use a low flame initially, then flip the pan after 1-2 minutes to cook evenly.

Use a medium flame to roast the Roti, moving it around to ensure it cooks from all sides without burning the garlic and coriander.

Check the other side to ensure it is roasted well.

Once cooked, apply butter on the hot Naan before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens