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The KILIG Kitchen · Breads
Garlic Butter Naan
VNF
Ingredients
- All-purpose flour - 2 cups (240 g)
- Yogurt - ¼ cup (60 g)
- Water - ½ cup (120 ml)
- Sugar - 1 tsp (5 g)
- Salt - 1 tsp (5 g)
- Oil - 1 tbsp (15 ml)
- Baking powder - 1 tsp (5 g)
- Butter - 2 tbsp (30 g), melted
- Garlic - 3 cloves, minced
Method
- Knead all ingredients (except butter and garlic) into a soft dough. Rest 30 min.
- Roll into ovals; brush with butter-garlic mix.
- Steam 100°C for 3 min → Air Fry 190°C for 7 min.
Chef's Notes
Steam ensures pillowy softness; air fry gives a golden tandoori finish.