GARLIC BUTTER FLATBREAD (NAAN STYLE)
🕒 Prep Time
15 minutes + rest
🔥 Cook Time
10 minutes
🍽 Makes
6 flatbreads
🫓 Ingredients
Dough
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2 cups all-purpose flour
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1 tsp sugar
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1 tsp instant yeast
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½ tsp salt
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¼ cup plain yogurt
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2 tbsp oil (or melted butter)
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¾ cup warm milk or water
Garlic Butter
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3 tbsp butter, melted
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3–4 garlic cloves, finely minced
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1 tbsp chopped fresh coriander (cilantro)
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Pinch of salt
👩🍳 Instructions
1️⃣ Make the Dough
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In a bowl, mix flour, sugar, yeast, and salt.
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Add yogurt, oil, and warm milk/water.
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Knead for 6–8 minutes until soft and slightly sticky.
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Cover and rest 45–60 minutes until doubled.
2️⃣ Divide & Shape
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Punch down dough and divide into 6 balls.
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Roll each ball into an oval or round (naan shape).
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Optional: Brush one side lightly with water and press chopped garlic on top.
3️⃣ Cook (Stovetop – Best Method)
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Heat a heavy pan or tawa on high heat.
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Place naan (water side down) on hot pan.
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Cook until bubbles form (about 1 minute).
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Flip and cook other side until golden spots appear.
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Press gently with a spatula for even puffing.
4️⃣ Garlic Butter Finish
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Mix melted butter, garlic, coriander, and salt.
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Brush generously over hot flatbreads.
🔥 Optional Variations
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Cheese Garlic Naan: Add mozzarella before flipping
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Whole Wheat: Replace 50% flour with atta
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Butter Naan: Skip garlic, double the butter
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Chili Garlic: Add chili flakes or green chilies to butter
💡 Q & A
Q: Can I make this without yeast?
A: Yes! Replace yeast with 1 tsp baking powder + ½ tsp baking soda and add 1 extra tbsp yogurt.
Q: Can I freeze naan?
A: Absolutely. Cook, cool, stack with parchment, freeze up to 2 months.
Q: Why is my naan not soft?
A: Dough too dry or overcooked. Keep it slightly sticky and cook fast on high heat.
Q: Oven method?
A: Bake at 250°C (480°F) on a hot tray for 3–4 minutes, then broil briefly.