Butter Garlic Naan (Lahsun Naan)
लहसुन नान Lahsun NaanSay it: lah-SOON NAAN
Butter garlic naan is a soft, chewy Indian leavened flatbread brushed with garlic butter and fresh cilantro. It is a favorite side in northern Indian restaurants and homes, especially alongside rich curries like dal makhani, butter chicken, or chana masala. The dough gets its tender, slightly tangy crumb from yogurt and yeast, while the hot skillet or tandoor gives it smoky blisters and a crisp edge. Garlic melted in butter makes the bread fragrant and savory, with a mild sweetness from the wheat.
Butter Garlic Naan (Lahsun Naan)
लहसुन नान, Lahsun Naan
Pronounced lah-SOON NAAN
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the garlic butter
Method
In a small bowl, whisk the warm water, yeast, and sugar. Let stand for 5–8 minutes until the mixture looks frothy.
In a large bowl, whisk the flour and salt. Make a well in the center, then add the yeast mixture, yogurt, and 2 tablespoons oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Punch down the dough, divide it into 8 equal pieces, and roll each into a ball. Cover and let them rest for 15 minutes.
Meanwhile, melt the butter in a small pan over low heat. Add the garlic and cook for 30–60 seconds until fragrant but not browned. Remove from the heat and stir in the chopped cilantro.
Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot. Roll one dough ball into a rough oval about 8 inches (20 cm) long and 1/4 inch (6 mm) thick.
Place the rolled dough in the hot dry skillet. Cook for 1–2 minutes until large bubbles form on the surface and the bottom has dark brown spots.
Flip the naan and cook for another 1–2 minutes until puffed and spotted. Transfer to a plate and immediately brush with the garlic butter. Repeat with the remaining dough, keeping cooked naan warm in a clean kitchen towel.
Regional variant: Plain Naan (Naan)
Prepare the same dough and cook it the same way. Instead of garlic butter, brush the hot naan with 3 tablespoons melted ghee or butter and sprinkle with nigella seeds or chopped cilantro. This is the everyday version served with most North Indian meals.
Cook's notes
- A very hot skillet is key: if the pan is not hot enough, the naan will dry out before it blisters.
- If you have a gas stove, use tongs to wave the cooked naan over a low flame for a few seconds for a smoky tandoor-like finish.
- Keep cooked naan wrapped in a clean kitchen towel while you cook the rest so they stay soft.
Serve with
Dal makhani, butter chicken, chana masala, or raita and pickled onions.
Make ahead and storage
The dough can be made a day ahead and refrigerated; cooked naan reheat well in a hot dry skillet for 1 minute per side.
