Imagine sinking your teeth into a warm, pillowy piece of naan bread, infused with the aromatic blend of fragrant rosemary and zesty garlic butter. This isn't just any ordinary flatbread - this is a culinary journey that will transform your home cooking and transport your taste buds straight to the vibrant streets of India. Our Rosemary Garlic Butter Naan recipe is so irresistibly delicious, you'll wonder why you ever settled for store-bought bread again!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 naan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup yogurt
- 1/2 cup warm water
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix the dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, whisk together 1/2 cup of yogurt and 1/2 cup of warm water until smooth. This mixture will help to create a soft dough.
- Gradually pour the yogurt and water mixture into the dry ingredients, stirring with a spoon or your hands until a rough dough forms.
- Add 2 tablespoons of melted butter to the dough. Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
- Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Let it rest for about 15 minutes to allow the gluten to relax.
- While the dough is resting, prepare the garlic rosemary butter. In a small bowl, combine 2 cloves of minced garlic and 2 tablespoons of chopped fresh rosemary with 2 tablespoons of melted butter. Mix well and set aside.
- After the resting period, divide the dough into 4 equal portions. Roll each portion into a ball and then flatten it into a disc about 1/4 inch thick using a rolling pin.
- Heat a skillet or tawa over medium-high heat until hot. Place one of the naan discs onto the skillet and cook for about 2-3 minutes, or until bubbles start to form on the surface.
- Flip the naan and cook for another 2-3 minutes on the other side until it is golden brown and cooked through. You can press down lightly with a spatula to ensure even cooking.
- Once cooked, remove the naan from the skillet and brush the top with the prepared garlic rosemary butter. Repeat the cooking process with the remaining naan discs.
- Serve the Rosemary Garlic Butter Naan warm, alongside your favorite Indian dishes or enjoy it on its own.
Tips
- Temperature Matters: Ensure your water is warm (not hot) when mixing with yogurt to activate the right yeast properties.
- Kneading Technique: Don't rush the kneading process. A full 5-7 minutes helps develop the gluten, giving your naan that signature soft, stretchy texture.
- Rest is Best: The 15-minute resting period is crucial. This allows the gluten to relax, making the dough easier to roll and resulting in a more tender naan.
- Heat Control: Use a medium-high heat to get those beautiful golden-brown bubbles without burning the naan.
- Butter Brush: Apply the garlic rosemary butter immediately after cooking while the naan is still hot to maximize flavor absorption.
- Serve Immediately: Naan is best enjoyed warm, so time your cooking to serve right off the skillet for the ultimate culinary experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 6g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
