Herbed Garlic Butter Naan (Print)
Fluffy, golden naan brushed with rich garlic-herb butter. Serve warm and enjoy the pillowy texture with each bite.
# Ingredients:
→ Dough
01 -
60 ml warm water
02 -
15 ml honey
03 -
3.5 g active dry yeast (optional)
04 -
180 ml warm whole milk
05 -
245 g full-fat plain Greek yogurt
06 -
500 g all-purpose flour
07 -
6 g baking powder
08 -
5 g baking soda
09 -
1.5 g kosher salt
→ Garlic Herb Butter
10 -
115 g salted butter, melted and divided
11 -
2–4 cloves garlic, grated
12 -
20 g chopped mixed herbs (parsley, cilantro, chives, dill as desired)
→ For Cooking
13 -
5 ml olive oil, for skillet
# Steps:
01 -
Combine warm water, honey, and active dry yeast in the bowl of a stand mixer and let stand for 5 to 10 minutes until the mixture becomes frothy.
02 -
Add warm milk, Greek yogurt, all-purpose flour, baking powder, baking soda, and salt. Using the dough hook attachment, mix until no dry flour remains and the dough is cohesive and sticky, about 2 to 4 minutes. Lightly dust the dough and knead by hand to form a smooth ball. Cover with plastic wrap and let rest in a warm spot for 1 hour to double in size, or refrigerate overnight if preparing ahead.
03 -
Turn the risen dough onto a lightly floured surface and divide into 8 equal portions. Roll each piece into a ball, then use a rolling pin to shape each ball into a large oval approximately 20 cm long and 0.5 cm thick.
04 -
Heat a large cast iron skillet over medium-high until very hot. Brush each side of the rolled dough with half of the melted butter. Drizzle olive oil in the skillet, then spread evenly with a paper towel. Lay a piece of dough onto the skillet, cover with a lid, and cook for 1 minute until bubbles form. Flip and cook uncovered for 1 to 2 minutes until deep golden-brown spots develop. Remove and keep wrapped in a clean kitchen towel while repeating with remaining dough.
05 -
In a small saucepan over low heat, combine the remaining melted butter and grated garlic. Cook gently until the butter is lightly browned and the garlic becomes golden. Remove from the heat and stir in chopped mixed herbs.
06 -
Brush the warm naan generously with garlic herb butter and serve immediately. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
# Notes:
01 -
Maintain the skillet at a high temperature during cooking for optimal bubbles and char.
02 -
For an even softer naan, allow the dough to rest overnight in the refrigerator.