You are here: Home > Cuisine > Indian Veg Recipes > North Indian Vegetarian Food > Butter Garlic Naan, Tava Garlic Butter Naan butter garlic naan recipe | tava garlic naan | homemade garlic naan with butter | by Tarla Dalal butter garlic naan | tava garlic naan | homemade garlic naan with butter | with 17 amazing images. Our butter garlic naan is a tava garlic naan. homemade garlic naan with butter is a rich Indian bread recipe, with the exciting flavour of garlic and green chillies. While naan is traditionally prepared in a tandoor, this butter garlic naan can be comfortably prepared in a tava at home. Notes and tips on butter garlic naan. 1. Knead into a soft dough using a little water. Add the water gradually so that you are able to judge the consistency of the dough while you are kneading. The dough should be soft but not sticky. 2. Cover the dough with a lid or a damp muslin cloth to prevent it from drying out. Remember to brush each tava garlic naan with melted butter, just as the Punjabis like it, and serve with your favourite subzi and side dishes like Boondi and Pomegranate Raita or Cabbage and Carrot Kachumber.Learn to make butter garlic naan | tava garlic naan | homemade garlic naan with butter | with step by step photos below. 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हिन्दी में पढ़ें (Butter Garlic Naan, Tava Garlic Butter Naan in Hindi) Butter Garlic Naan Video Table Of Contents about butter garlic naan▼butter garlic naan step by step recipe▼to make the dough for the butter garlic naan▼how to proceed for the butter barlic naan▼tips for butter garlic naan▼calories of butter garlic naan▼video of butter garlic naan▼ Butter Garlic Naan, Tava Garlic Butter Naan recipe - How to make Butter Garlic Naan, Tava Garlic Butter Naan Tags North Indian Vegetarian FoodPunjabi roti recipes | Punjabi parathas Naan / KulchasRaksha - BandhanMother's DayFather's Day Thanksgiving Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 6Makes 6 garlic naans Show me for garlic naans Ingredients To Be Ground Into A Coarse Garlic Paste2 tbsp roughly chopped garlic (lehsun)2 tsp roughly chopped green chilliesOther Ingredients For Butter Garlic Naan1 cup plain flour (maida)1 tsp dry yeast1/2 tsp sugar2 tbsp curd (dahi)1 tbsp oil salt to taste plain flour (maida) for rolling melted butter for brushing Method For butter garlic naanFor butter garlic naanTo make butter garlic naan, combine the yeast, sugar and 2 tbsp of lukewarm water in a bowl, mix gently and cover with a lid and keep aside for 4 to 5 minutes.Combine the plain flour, yeast-sugar mixture, coarse garlic paste, curd, oil and salt and in a deep bowl and knead into a soft dough using little water.Cover the dough with a lid or a damp muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes).Divide the dough into 6 equal portions.Press a portion of the dough flat on a rolling board and roll out into an oblong of 125 mm. (5") using a little plain flour for rolling.Heat a non-stick tava (griddle) and place the naan, cook it on one side till it puffs slightly and then turn over.Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.Repeat steps 5 to 7 to make 5 more naans.Brush each tava garlic naan with a little melted butter and serve immediately. Nutrient values (Abbrv) per garlic naanEnergy93 calProtein2.2 gCarbohydrates14.1 gFiber0.1 gFat3 gCholesterol0.8 mgSodium2.7 mgClick here to view calories for Butter Garlic Naan, Tava Garlic Butter Naan Butter Garlic Naan Video by Tarla Dalal Butter Garlic Naan, Tava Garlic Butter Naan recipe with step by step photos Other Indian Breads:Other Indian Breads: If you like our butter garlic naan | tava garlic naan | homemade garlic naan with butter | check out our other Naan and kuclcha recipes collection and other Naan recipes below: Soya Methi Garlic Naan Garlic Cheese Naan Bakar Khani Naan To make the dough for the Butter Garlic Naan: To make the dough for the Butter Garlic Naan: To make the dough for butter garlic naan | tava garlic naan | homemade garlic naan with butter | take a bowl, add 2 tbsp of lukewarm water, and add the yeast to it. Add the sugar into it. Mix well and cover with a lid. Keep aside for 4 to 5 minutes. The mixture is ready to use when it becomes frothy. Take a deep bowl and plain flour into it. Now add the yeast-sugar mixture which is the raising agent for this Butter Garlic Naan Recipe. Add the coarse garlic paste to flavour the dough. Add the curd. It will help in the process of fermentation and witll make the Butter Garlic Naan soft. Add the oil. It will help in kneading the dough and will yield softer naans. Add the salt to taste. Knead into a soft dough using a little water. Add the water gradually so that you are able to judge the consistency of the dough while you are kneading. The dough should be soft but not sticky. Cover the dough with a lid or a damp muslin cloth to prevent it from drying out. Allow it to prove for about 30 minutes or till it increases in volume slightly. How to proceed for the Butter Garlic naan How to proceed for the Butter Garlic naan To make the butter garlic naan | tava garlic naan | homemade garlic naan with butter | first divide the dough into 6 equal portions. Sprinkle a little flour on the rolling board. Take a portion of the dough and press it flat on the rolling board. Roll the Naan out into an oblong of 125 mm. (5"). Heat a non-stick tava (griddle) and place the naan over it. Cook it on one side till it slightly puffs up. Turn it over and cook it on the other side till it puffs a little more. Roast the naan on an open flame. It should turn golden brown on both the sides. Repeat the steps to make 5 more butter garlic naans | tava garlic naan | homemade garlic naan with butter |. Brush each naan with a little melted butter (about 1/2 tsp on each naan) and serve the Butter garlic Naan immediately. Tips for Butter garlic naanTips for Butter garlic naan Knead into a soft dough using a little water. Add the water gradually so that you are able to judge the consistency of the dough while you are kneading. The dough should be soft but not sticky. Cover the dough with a lid or a damp muslin cloth to prevent it from drying out.