Herbed Garlic Butter Naan.
This Herbed Garlic Butter Naan is SO EASY! Soft, pillowy bread brushed with fragrant garlic and herbs, perfect for curries or as a tasty snack.
Equipment
- Mixing Bowls
- Rolling Pin
- Skillet or griddle
- Pastry Brush
- Measuring cups and spoons
- Kitchen towel
Ingredients
- 1/4 cup warm water
- 1 tablespoon honey
- 3/4 teaspoon active dry yeast optional, see note
- 3/4 cup warm whole milk
- 1 cup full-fat plain Greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 tablespoons salted butter melted and divided in half
- 2-4 cloves garlic grated
- 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)
Instructions
- In a small bowl, combine 1/4 cup warm water and honey. If using yeast, sprinkle the active dry yeast over the warm water and let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine the warm milk and Greek yogurt. Stir in the yeast mixture if using. If skipping yeast, simply mix the milk and yogurt until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing until a shaggy dough forms. Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rest for 30 minutes to develop the texture.
- While the dough is resting, melt 4 tablespoons of the butter in a small saucepan over low heat. Add grated garlic and chopped herbs, stirring to combine. Set aside to infuse flavors.
- After resting, divide the dough into 8 equal portions. Roll each into a ball and flatten into tear-shaped or circular naan about 1/4 inch thick.
- Heat a skillet or griddle over medium-high heat. Place one naan onto the skillet and cook for 1-2 minutes until bubbles form and bottom is golden brown. Flip and cook the other side for 1-2 minutes. Repeat for remaining naan.
- Brush each cooked naan generously with the herbed garlic butter to infuse incredible flavor.
- Stack the naan on a plate and cover with a kitchen towel to keep warm. Serve alongside your favorite curry or enjoy as a standalone treat.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use dairy-free yogurt and butter to make this recipe vegan-friendly.
- Store leftover naan in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.