Garlic Butter Naan Recipe – Easy Pressure Cooker Indian Bread

Last Updated on 4 months by Neha Deshmukh

Garlic Butter Naan Recipe – Easy Pressure Cooker Indian Bread

Hey everyone! If you’re anything like me, a warm, fluffy naan is essential with a good curry. I remember the first time I tried making naan at home – it was a bit of a disaster, honestly! But after a lot of experimenting, I’ve found a super easy way to get that restaurant-style naan, right in your kitchen, using a pressure cooker. Trust me, it’s a game changer. Let’s get baking!

Why You’ll Love This Recipe

This garlic butter naan recipe is a winner for so many reasons. It’s surprisingly easy, even if you’ve never made Indian bread before. The pressure cooker method means you don’t need a tandoor oven to get that soft, slightly chewy texture. Plus, the garlic butter… oh, the garlic butter! It takes everything to another level. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make these delicious naans:

• 1 cup water (240ml)
• 2 tsp sugar
• 1 tsp instant dry yeast
• 2 cups maida (all-purpose flour) (240g)
• 2 tbsp milk powder
• 1 tsp garlic, minced
• 1 tsp mixed herbs
• 0.5 tsp salt
• 2 tbsp oil
• 4 tbsp butter, softened
• 1 tsp garlic, minced (for garlic butter)
• 0.5 tsp mixed herbs (for garlic butter)
• 0.5 tsp chilli flakes (adjust to taste)
• Cheese, grated (as needed)
• Sweet corn (as needed)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Maida Flour: This is the key to that soft texture. You can find it at most Indian grocery stores, or online. It’s different from regular flour – it has a lower gluten content, which results in a more tender naan.
• Instant Dry Yeast: I love using instant yeast because you don’t need to proof it separately (though we do activate it with sugar and warm water to make sure it’s alive and kicking!).
• Mixed Herbs: This is where you can get creative! I usually use a blend of oregano, basil, and thyme. But feel free to use whatever you like – or even a regional blend like garam masala for a unique flavour. My grandma always added a pinch of kasuri methi (dried fenugreek leaves) to her naan, which is amazing!
• Oil: Any neutral-flavored oil will work – sunflower, vegetable, or canola are all good choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Activate the yeast: In a bowl, mix the warm water, sugar, and instant dry yeast. Give it a little stir and let it sit for 5-10 minutes, until it gets foamy. This means the yeast is active and ready to go.
2. Make the dough: In a large bowl, combine the maida, milk powder, garlic, mixed herbs, salt, and oil. Pour in the yeast mixture and mix everything together until it forms a soft dough.
3. Knead, knead, knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it’s smooth and elastic. It should be slightly sticky, but not too much.
4. First rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
5. Garlic Butter Time: While the dough is rising, let’s make that glorious garlic butter! In a small bowl, combine the softened butter, minced garlic, mixed herbs, and chilli flakes. Mix well and set aside.
6. Shape the Naan: Once the dough has risen, gently punch it down to release the air. Divide the dough into 4 equal portions. Flatten each portion into an oval or teardrop shape, about the size of your pressure cooker base.
7. Garlic Butter & Fillings: Generously spread the garlic butter over the flattened dough. Sprinkle with cheese and sweet corn. Fold the naan in half and seal the edges tightly.
8. Score & Bake: Score the top of the naan a few times with a knife. Brush with a little extra garlic butter. Place the naan in a preheated pressure cooker (without the whistle/vent weight) and bake for 20-25 minutes, or until golden brown and cooked through.
9. Serve Hot: Brush with even more garlic butter (because why not?) and serve immediately.

Expert Tips

• Warm Water is Key: Make sure the water isn’t too hot, or it will kill the yeast. Lukewarm is perfect.
• Don’t Overknead: Overkneading can make the naan tough. 5-7 minutes is usually enough.
• Pressure Cooker Heat: I usually bake on medium-high heat. Keep an eye on it – cooking times can vary depending on your pressure cooker.

Variations

• Vegan Adaptation: Swap the butter for vegan butter and omit the milk powder, or replace it with plant-based milk powder.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to add a little extra liquid to get the right consistency.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of chilli flakes, or leave them out altogether. My friend loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This naan is amazing with chole (chickpea curry) during Holi, or with sarson da saag (mustard greens curry) during Makar Sankranti.

Serving Suggestions

Garlic butter naan is the perfect accompaniment to almost any Indian dish! It’s amazing with:

• Butter Chicken
• Dal Makhani
• Palak Paneer
• Vegetable Curry

Really, the possibilities are endless!

Storage Instructions

Leftover naan can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a skillet or microwave before serving. It’s best enjoyed fresh, though!

FAQs

What type of flour is best for making naan?

Maida flour is traditionally used for the softest texture. However, you can use all-purpose flour as a substitute, but the naan might be slightly chewier.

Can I make the dough ahead of time?

Yes! You can make the dough a day ahead and store it in the refrigerator. Just let it come to room temperature before shaping and baking.

Can I use a regular oven instead of a pressure cooker?

Absolutely! Preheat your oven to 220°C (425°F) and bake the naan on a baking sheet for 10-12 minutes, or until golden brown.

What is milk powder used for in naan?

Milk powder adds a subtle sweetness and helps to create a softer, more tender naan.

How can I achieve a perfectly soft and fluffy naan?

Using maida flour, kneading the dough properly, and letting it rise for the full 2 hours are all key to achieving a soft and fluffy naan.

What side dishes pair well with Garlic Butter Naan?

Anything goes! But some of my favorites are butter chicken, dal makhani, and palak paneer.

Enjoy! I hope you love this recipe as much as I do. Let me know how it turns out in the comments below!