Garlic Butter Naan

Naan is an yeasted flatbread, commonly found in Iran and most of South Asia, that is traditionally cooked in a tandoor oven (think a really, really hot chimney that you use to cook food.)  It is usually served alongside curries, dips, or hummus, but I like to use my Garlic Butter Naan in so many other ways. I've used naan to sop up the juices from braised beans and meats, as the base of some amazing pizzas, and I just love to wrap my Greek Chicken Skewers in warm Garlic Butter Naan. I know pita is most commonly associated with Greek food, but I just love the texture of this naan! It's soft and fluffy, with an airy interior and tasty golden brown spots on the outside. If you're normally afraid to work with yeast (I've been there), my Garlic Butter Naan is the perfect starter bread. It rises quickly, rolls out easily, and cooks up like a dream!

This recipe makes eight Garlic Butter Naan, that will disappear in no time!

 1 tsp honey
 ¼ cup warm water
 ¼ cup warm milk (both milk and water should be about 110°-115°F)
 1 pkg active dried yeast (2 1/4 tsp or 21 g)
 2 ¼ cups (270 g) all-purpose flour
 ½ cup (120 g) plain greek yogurt (whole milk if you please)
 ½ tsp fine grain kosher or sea salt
 1 tbsp olive oil
 3 tbsp melted unsalted butter (for brushing on the dough before cooking)
 3 tbsp melted unsalted butter (for brushing on finished naan)
 2 cloves garlic, finely minced

1

In a small bowl, mix honey, warm water, warm milk, and yeast together. Let it sit and the yeast will activate (wake up) and become foamy after about 5-10 minutes. Add this mixture to the flour along with the yogurt, salt and olive oil, mix together until a shaggy dough forms.

frothy yeast

2

Transfer the dough to a lightly floured counter and knead until the surface becomes smooth and shiny, about 10 minutes. Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap and let it rise in a warm place for about an hour.

3

When ready to cook, divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but irregular shapes are fine. They just have more character! Rather than rolling them all out now, it’s best to roll each piece of dough just before you cook it so everything is nice and fresh. It’s easy once you get the hang of it! So go ahead and roll one out, then keep the rest of the balls covered while they wait their turn.

4

Heat up a cast-iron skillet over high heat. While it's heating, melt the unsalted butter in an easily-pourable container (using the microwave is more than fine). Once melted, pour half the butter in a small bowl to brush on the dough before cooking. Add the minced garlic to the remaining half of the butter.

5

Lightly brush both sides of your rolled dough with the plain melted butter and lay it in the skillet. Cook for 1-2 minutes, or until you see bubbles starting to form on the surface. Flip over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush the finished naan with your garlic butter mix and put on a plate covered with a towel to keep it warm. Repeat the process until all naan are done.

These are best eaten right away but, once cooled, can be kept in a ziplock bag for a few days. To warm naan, just heat for a minute on each side in a hot cast iron pan. Enjoy!

Ingredients

 1 tsp honey
 ¼ cup warm water
 ¼ cup warm milk (both milk and water should be about 110°-115°F)
 1 pkg active dried yeast (2 1/4 tsp or 21 g)
 2 ¼ cups (270 g) all-purpose flour
 ½ cup (120 g) plain greek yogurt (whole milk if you please)
 ½ tsp fine grain kosher or sea salt
 1 tbsp olive oil
 3 tbsp melted unsalted butter (for brushing on the dough before cooking)
 3 tbsp melted unsalted butter (for brushing on finished naan)
 2 cloves garlic, finely minced

Directions

1

In a small bowl, mix honey, warm water, warm milk, and yeast together. Let it sit and the yeast will activate (wake up) and become foamy after about 5-10 minutes. Add this mixture to the flour along with the yogurt, salt and olive oil, mix together until a shaggy dough forms.

frothy yeast

2

Transfer the dough to a lightly floured counter and knead until the surface becomes smooth and shiny, about 10 minutes. Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap and let it rise in a warm place for about an hour.

3

When ready to cook, divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but irregular shapes are fine. They just have more character! Rather than rolling them all out now, it’s best to roll each piece of dough just before you cook it so everything is nice and fresh. It’s easy once you get the hang of it! So go ahead and roll one out, then keep the rest of the balls covered while they wait their turn.

4

Heat up a cast-iron skillet over high heat. While it's heating, melt the unsalted butter in an easily-pourable container (using the microwave is more than fine). Once melted, pour half the butter in a small bowl to brush on the dough before cooking. Add the minced garlic to the remaining half of the butter.

5

Lightly brush both sides of your rolled dough with the plain melted butter and lay it in the skillet. Cook for 1-2 minutes, or until you see bubbles starting to form on the surface. Flip over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush the finished naan with your garlic butter mix and put on a plate covered with a towel to keep it warm. Repeat the process until all naan are done.

These are best eaten right away but, once cooled, can be kept in a ziplock bag for a few days. To warm naan, just heat for a minute on each side in a hot cast iron pan. Enjoy!

Garlic Butter Naan

One Reply to “Garlic Butter Naan”

Leave a Reply

Your email address will not be published. Required fields are marked *