How to Make Butter Garlic Naan Restaurant Style

What Makes Restaurant Naan Special

Restaurant butter garlic naan has a soft, pillowy texture with a garlicky, buttery flavor. The secret lies in the dough recipe, the garlic butter finish, and the high-heat cooking method that creates charred spots.

The Dough

2 cups all-purpose flour, 1/2 cup yogurt, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons oil, water as needed (approximately 1/4 cup). The yogurt adds softness and tanginess. The combination of baking powder and baking soda provides lift.

The Garlic Butter

Mix 4 tablespoons melted butter, 4 cloves minced garlic, 2 tablespoons chopped fresh cilantro, and a pinch of salt. This is brushed on the naan immediately after cooking while it is still hot.

Shaping and Cooking

Divide dough into 8 equal balls. Roll each into a teardrop shape (elongated oval). The teardrop shape is traditional for naan. Cook on a preheated tawa (cast iron griddle) or under a broiler.

Tawa Method

Heat tawa on high heat until smoking. Place naan on tawa. Cook 1-2 minutes until bubbles form and bottom is charred. Flip and cook 1-2 minutes more. The high heat creates the signature charred spots.

Broiler Method

Preheat broiler on high. Place naan on oiled baking sheet. Broil 3-4 inches from heat for 2-3 minutes until puffed and charred. Watch carefully – it burns quickly.

Step-by-Step Restaurant Butter Garlic Naan

• Mix flour, sugar, salt, baking powder, and baking soda
• Add yogurt and oil, mix until combined
• Add water gradually, knead 8-10 minutes until smooth
• Cover and rest 1-2 hours until doubled
• Divide into 8 equal balls
• Roll each into teardrop shape
• Heat tawa on high heat until smoking
• Cook naan 1-2 minutes per side until charred
• Brush immediately with garlic butter
• Serve hot

Pro Tips

• Use yogurt for authentic softness
• Cook on highest heat for charred spots
• Brush garlic butter while naan is hot
• Serve immediately – naan hardens quickly
• For smoky flavor, cook directly on gas flame for 10 seconds

The Restaurant Naan Difference

Restaurant naan is cooked in a tandoor at 480C, which creates the signature charred spots and smoky flavor. At home, we replicate this with a very hot tawa or broiler. The high heat is essential for creating the blistered, charred exterior while keeping the interior soft and fluffy.

The Yogurt Factor

Yogurt is the secret ingredient that makes restaurant naan soft and slightly tangy. The lactic acid in yogurt tenderizes the gluten, making the dough more pliable and the cooked naan softer. Use 1/2 cup yogurt per 2 cups flour.

Leavening Balance

The combination of baking powder (1 teaspoon) and baking soda (1/2 teaspoon) provides the right amount of lift. The baking soda reacts with the yogurt’s acid for immediate rise, while the baking powder provides sustained lift during cooking.

The Garlic Butter Finish

Mix 4 tablespoons melted butter, 4 cloves minced garlic, 2 tablespoons chopped cilantro, and a pinch of salt. Brush this generously on hot naan immediately after cooking. The heat melts the butter into the naan, creating a glossy, garlicky finish.

Tawa Technique

Heat cast iron tawa on high heat for 3-4 minutes until smoking. Place naan on tawa – it should sizzle immediately. Cook 1-2 minutes until bubbles form and bottom chars. Flip and cook 1-2 minutes more. The high heat creates the signature charred spots.

Step-by-Step Restaurant Butter Garlic Naan

• Mix 2 cups flour, 1/2 tsp sugar, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda
• Add 1/2 cup yogurt and 2 tbsp oil, mix until combined
• Add water gradually, knead 8-10 minutes until smooth
• Cover and rest 1-2 hours until doubled
• Divide into 8 equal balls
• Roll each into teardrop shape
• Heat tawa on high heat until smoking
• Cook naan 1-2 minutes per side until charred
• Brush immediately with garlic butter
• Serve hot

Pro Tips

• Use yogurt for authentic softness
• Cook on highest heat for charred spots
• Brush garlic butter while naan is hot
• Serve immediately – naan hardens quickly
• For smoky flavor, cook directly on gas flame for 10 seconds