Garlic Butter Naan
Soft, chewy flatbreads with charred, blistered spots from a screaming-hot skillet, brushed with garlic butter. A spoonful of Greek yogurt gives them the gentle tang of restaurant naan.
Nutrition per serving
1 naan (about 6 inches)- Net carbs
- 3.1g
- Calories
- 251kcal
- Protein
- 12g
- Fat
- 22g
- Total carbs
- 5 g
- Fiber
- 1.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): Coconut flour makes a nut-free naan. You need only a third as much as almond flour, and the breads are a little firmer and paler.
- Knead the coconut flour into the melted cheese with the egg, then let the dough rest 3 minutes to firm up.
- Roll the naan a little thicker (about ¼ inch/6 mm), since coconut flour dough tears when very thin, and cook over medium heat, 2 minutes per side.
Green chili & cilantro: Minced green chili and plenty of cilantro kneaded into the dough, like the chili naan at an Indian restaurant.
- Knead the chili and chopped cilantro into the dough with the almond flour. Pat the rounds dry if any chili juice beads on the surface before cooking.
Cheese-stuffed: Each round is wrapped around a spoonful of mozzarella before rolling, for a gooey cheese naan to serve with curries.
- Flatten each piece of dough into a 4-inch (10 cm) disc, put 2 tablespoons of cheese in the center, bring the edges up over it and pinch to seal.
- Turn the parcel seam-side down and roll it gently between parchment to about 5 inches (13 cm). Cook over medium heat, 2–3 minutes per side, so the cheese melts before the outside scorches.
- Naan
- Garlic butter
- Nice to have (optional)
- Naan
- Garlic butter
- Nice to have (optional)
- Naan
- Garlic butter
- Also add
- Nice to have (optional)
- Naan
- Garlic butter
- Also add
- Nice to have (optional)
Estimated cost $5.09 for 6 servings ($0.85 each) · how we estimate
Instructions
-
Whisk the almond flour, baking powder and salt together in a small bowl.
-
Put the mozzarella in a large microwave-safe bowl and microwave 1 minute. Stir, then heat in 20–30 second bursts until completely melted and smooth. Stir in the yogurt straight away.
-
Add the almond flour mixture and the egg. Mix with a sturdy spatula, then knead with lightly oiled hands until the dough is smooth and evenly colored. If it is too sticky to handle, chill it for 10 minutes.
-
Divide the dough into 6 pieces. Roll each between two sheets of parchment into an oval about 6 inches (15 cm) long and ⅛ inch (3 mm) thick.
-
Heat a dry cast-iron or heavy nonstick skillet over medium-high heat until a drop of water skitters and evaporates instantly. Peel a naan off the parchment and lay it in the pan. Cook 1½–2 minutes, until bubbles puff up on top and the underside has dark golden, charred spots, then flip and cook 1–1½ minutes more. Repeat with the rest, stacking the cooked naan under a clean towel.
-
Melt the butter with the garlic in a small pan over low heat for 1–2 minutes, until fragrant but not browned. Brush it over the warm naan and scatter with cilantro.
Tips for success
-
A properly hot pan is what gives you the puffs and charred spots; if the naan just turns evenly tan, raise the heat a notch for the next one. - No cast iron? Bake the rounds on a preheated baking sheet at 450°F (230°C) for 4–6 minutes, flipping once.
- Tear and scoop up butter chicken or chili, or wrap one around lamb kofta with tzatziki.
Nice to have, not needed
- A cast-iron skillet gives the best char and puffs — a heavy nonstick pan or a preheated baking sheet works too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Warm 30 seconds per side in a dry skillet, then brush with fresh garlic butter.
Prep tip: Freeze cooked naan with parchment between them and reheat straight from frozen in a hot skillet, about 1 minute per side.
Refrigerate in an airtight bag up to 4 days; reheat 30 seconds per side in a dry skillet and brush with fresh garlic butter. Freeze with parchment between them up to 2 months.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietCoconut flour makes a nut-free naan. You need only a third as much as almond flour, and the breads are a little firmer and paler.
- blanched almond flour → coconut flour
2.8 g net · 167 kcal · 8.8 g protein · 13 g fat · ≈$0.55 per serving (−0.3 g net carbs vs the original)
Green chili & cilantro
FlavorMinced green chili and plenty of cilantro kneaded into the dough, like the chili naan at an Indian restaurant.
- + 2 medium jalapeños or green chilies
- + ½ cup fresh cilantro
3.3 g net · 253 kcal · 12 g protein · 22 g fat · ≈$0.89 per serving (+0.2 g net carbs vs the original)
Cheese-stuffed
FlavorEach round is wrapped around a spoonful of mozzarella before rolling, for a gooey cheese naan to serve with curries.
- + ¾ cup extra shredded mozzarella
3.5 g net · 296 kcal · 15 g protein · 25 g fat · ≈$1.02 per serving (+0.4 g net carbs vs the original)
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