Naan is especially practical when eating Indian Butter Chicken. Yeah, that’s it. Practical. Spread garlic butter over naan, and it becomes a delight. Toss taco makin’s inside naan and you have a full-on rebellion that is completely worth the calorie consequences. The fun is, well… you know, naan-stop.
- 1/2 cup warm water
- 2 teaspoons yeast
- 2 teaspoons sugar
- 2 tablespoons plain yogurt or sour cream
- 1/4 teaspoon baking powder
- 3 cups all-purpose flour, divided
- 1 teaspoon sea salt
Set aside 1 cup of flour for rolling out naan.
Dissolve yeast in warm water. Whisk in sugar, yogurt, and baking powder. Whisk in 1/2 cup flour and the salt. Stir in 1 1/2 cups flour. Combine and then knead naan in bowl for a few minutes, sprinkling as needed with a little of the flour set aside for rolling.
Cover naan bowl with a towel and allow to rise for 30 minutes in a warm place.
While naan rises, make garlic butter recipe below.
After naan has doubled in size, press down and divide into eight pieces. Place some flour on the countertop and roll each piece into an oval shape. Place rolled-out naan on a baking sheet for about ten minutes.
Place a cast iron pan over medium-high heat. If you don’t have cast iron, non-stick will also work. When the pan is hot, put a piece of naan in frying pan. Watch closely. Cook for about one minute, then flip, and cook the other side for another minute.
Place hot naan on a plate and use a cooking brush to quickly spread garlic butter on it. Continue cooking naan until all eight are ready to enjoy.
Garlic Butter Recipe
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon sea salt
- 3 cloves garlic, minced
Stir butter, salt, and garlic together well.
I can’t wait to hear your practical, delightful, and rebellious ideas for naan.