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Tieghan's Herbed Garlic Butter Naan

13 INGREDIENTS • 15 STEPS • 1HR 45MINS

Tieghan's Herbed Garlic Butter Naan

Recipe
This Herbed Garlic Butter Naan is a soft pillowy Indian-style flatbread, rich and buttery with a hint of smokiness and that final coating of garlic and herbs takes it right over the top! Excellent when served with your favorite curry, homemade hummus, or along with your freshly grilled meat or fish.
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This Herbed Garlic Butter Naan is a soft pillowy Indian-style flatbread, rich and buttery with a hint of smokiness and that final coating of garlic and herbs takes it right over the top! Excellent when served with your favorite curry, homemade hummus, or along with your freshly grilled meat or fish.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

1HR 45MINS

Total Time

$0.86

Cost Per Serving

Ingredients

Servings
8
us / metric
Water
4 Tbsp
Warm Water
Honey
1 Tbsp
Honey
Active Dry Yeast
1/2 tsp
Active Dry Yeast
All-Purpose Flour
500 g
All-Purpose Flour
480 g
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Kosher Salt
1/4 tsp
Kosher Salt
Whole Milk
180 mL
Warm Whole Milk
Plain Greek Yogurt
285 g
Plain Greek Yogurt
Salted Butter
115 g
Salted Butter, divided
Olive Oil
1 tsp
Olive Oil
Garlic
2 cloves
Garlic, grated
up to 4 cloves
Fresh Herbs
20 g
Chopped Fresh Herbs
parsley, basil, chives, cilantro, or dill

Nutrition Per Serving

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Calories
403
Fat
15.5 g
Protein
10.8 g
Carbs
54.8 g
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

Author's Notes

If you happen to have leftovers, keep them stored in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.

Cooking Instructions

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step 1
In the bowl of a stand mixer, combine the Water (4 Tbsp) and Honey (1 Tbsp). Sprinkle with the Active Dry Yeast (1/2 tsp). Let sit for 10 minutes or until the mixture begins to bubble on top.
step 1 In the bowl of a stand mixer, combine the Water (4 Tbsp) and Honey (1 Tbsp). Sprinkle with the Active Dry Yeast (1/2 tsp). Let sit for 10 minutes or until the mixture begins to bubble on top.
step 2
In a medium bowl add the All-Purpose Flour (500 g), Baking Powder (1 tsp), Baking Soda (1 tsp), and Kosher Salt (1/4 tsp). Using a whisk, gently mix until well combined.
step 2 In a medium bowl add the All-Purpose Flour (500 g), Baking Powder (1 tsp), Baking Soda (1 tsp), and Kosher Salt (1/4 tsp). Using a whisk, gently mix until well combined.
step 3
Add the flour mixture, Whole Milk (180 mL), and Plain Greek Yogurt (285 g) to the mixer bowl containing the yeast mixture.
step 3 Add the flour mixture, Whole Milk (180 mL), and Plain Greek Yogurt (285 g) to the mixer bowl containing the yeast mixture.
step 4
Using the dough hook, mix until the flour is completely incorporated, about 4 minutes. The dough should be very sticky. Dust lightly with flour and remove from the bowl.
step 4 Using the dough hook, mix until the flour is completely incorporated, about 4 minutes. The dough should be very sticky. Dust lightly with flour and remove from the bowl.
step 5
With floured hands, knead the dough into a ball. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.
step 5 With floured hands, knead the dough into a ball. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.
step 6
When ready to cook, divide the dough into 8 equal balls.
step 6 When ready to cook, divide the dough into 8 equal balls.
step 7
On a lightly floured surface, roll each one into a large oval about 8-inches in length and 1/4-inches thick. As you form the ovals and stack them in a pile, be sure to sprinkle them with flour to prevent sticking.
step 7 On a lightly floured surface, roll each one into a large oval about 8-inches in length and 1/4-inches thick. As you form the ovals and stack them in a pile, be sure to sprinkle them with flour to prevent sticking.
step 8
When ready to cook, preheat a large cast-iron or heavy-duty skillet over medium-high heat until it is extremely hot. Be sure to have a matching lid nearby.
step 9
Melt Salted Butter (4 Tbsp). Lightly brush both sides of each dough oval with the melted butter as you proceed.
step 9 Melt Salted Butter (4 Tbsp). Lightly brush both sides of each dough oval with the melted butter as you proceed.
step 10
Just before you start cooking the first naan, drizzle a small amount of Olive Oil (1 tsp) into the hot skillet. Very carefully spread the olive oil evenly on the entire surface using a large wad of paper toweling.
step 11
Place the first naan on the skillet and immediately cover with the lid. After about 1 minute, you’ll notice bubbles forming on the top.
step 12
Flip the naan and cook, uncovered for another minute or so until multiple toasted spots appear on the underside. As you work, keep the stack of cooked naan wrapped in a linen towel.
step 12 Flip the naan and cook, uncovered for another minute or so until multiple toasted spots appear on the underside. As you work, keep the stack of cooked naan wrapped in a linen towel.
step 13
Make the garlic herb butter. In a small saucepan, melt the remaining Salted Butter (4 Tbsp) and add the Garlic (2 cloves). Heat over low heat until the butter is lightly browned and the garlic is golden.
step 14
Remove from the heat and add the Fresh Herbs (20 g). Brush the garlic herb butter over the warm naan and serve.
step 14 Remove from the heat and add the Fresh Herbs (20 g). Brush the garlic herb butter over the warm naan and serve.
step 15
These are best served warm, right off the skillet. Enjoy!
step 15 These are best served warm, right off the skillet. Enjoy!
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