Herbed Garlic Butter Naan (Print-Friendly Format)
Soft, chewy naan topped with golden garlic butter and fresh herbs. Best enjoyed warm and straight from the skillet.
# Required Ingredients:
→ Dough
01 -
60 ml warm water
02 -
15 ml honey
03 -
2.5 g active dry yeast (optional)
04 -
180 ml warm whole milk
05 -
240 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 -
120 g salted butter, melted and divided
11 -
2-4 garlic cloves, grated
12 -
18 g mixed fresh herbs (such as parsley, cilantro, chives, and dill), chopped
# How to Make It:
01 -
Combine the warm water, honey, and yeast in the bowl of a stand mixer. Allow to sit for 5-10 minutes until the mixture becomes foamy.
02 -
Add the warm milk, Greek yogurt, flour, baking powder, baking soda, and salt to the yeast mixture. Using a dough hook, mix on low speed until the flour is fully integrated, approximately 2-4 minutes. The dough will be sticky. Lightly flour your hands and form the dough into a cohesive ball.
03 -
Cover the bowl securely with plastic wrap and let the dough rise in a warm environment for 1 hour, or until doubled in size. Alternatively, refrigerate overnight for a slower ferment.
04 -
Transfer the dough to a lightly floured surface. Divide into 8 equal portions. With a rolling pin, roll each piece into a large oval, about 20 cm long and 0.5 cm thick.
05 -
Preheat a large cast iron skillet over medium-high heat until very hot. Brush both sides of each rolled naan with half of the melted butter. Add 5 ml olive oil to the skillet, spreading it evenly with a paper towel. Place the naan onto the hot surface, immediately cover with a lid, and cook for 1 minute until bubbles form. Flip and cook uncovered for 1-2 minutes until well blistered and golden. Remove and wrap in a clean towel. Repeat for remaining portions.
06 -
In a small saucepan, combine the remaining melted butter and grated garlic. Heat gently over low until the butter is lightly browned and garlic is golden. Remove from heat and stir in chopped fresh herbs.
07 -
Brush the warm naan with the garlic herb butter. Serve immediately for optimal texture and flavor.
# Additional Information:
01 -
For best texture, brush the naan while still warm; leftover naan can be stored airtight for up to 4 days or frozen for 3 months.