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Tieghan’s Herbed Garlic Butter Naan

13 INGREDIENTS • 13 STEPS • 1HR 45MINS

Tieghan’s Herbed Garlic Butter Naan

Recipe

5.0

3 ratings
This naan is deliciously rich and buttery with a hint of smokiness, and that final coating of garlic and herbs takes it right over the top.
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This naan is deliciously rich and buttery with a hint of smokiness, and that final coating of garlic and herbs takes it right over the top.
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
Water
Honey
1 Tbsp
Honey
Active Dry Yeast
1/2 tsp
Active Dry Yeast
All-Purpose Flour
500 g
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Kosher Salt
1/4 tsp
Kosher Salt
Plain Greek Yogurt
285 g
Plain Greek Yogurt
Whole Milk
180 mL
Whole Milk
Salted Butter
115 g
Salted Butter, divided
Garlic
3 cloves
Garlic, grated
Fresh Herbs
20 g
Fresh Herbs, chopped
such as parsley, basil, chives, cilantro or dill
Olive Oil
1 tsp
Olive Oil

Nutrition Per Serving

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Calories
404
Fat
15.5 g
Protein
10.9 g
Carbs
54.9 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!

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 3
Add the flour mixture, Plain Greek Yogurt (285 g), and Whole Milk (180 mL) to the mixer bowl containing the yeast mixture.
step 3 Add the flour mixture, Plain Greek Yogurt (285 g), and Whole Milk (180 mL) 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.
step 4 Using the dough hook, mix until the flour is completely incorporated, about 4 minutes. The dough should be very sticky.
step 5
Dust dough lightly with flour and remove from the bowl. With floured hands, knead the dough into a ball.
step 5 Dust dough lightly with flour and remove from the bowl. With floured hands, knead the dough into a ball.
step 6
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 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 7
When ready to cook, divide the dough into 8 equal balls. On a lightly floured surface, roll each one into a large oval about 8 inches in length and about 1/4-inch thick. As you form the ovals and stack them in a pile, be sure to sprinkle them with flour to prevent sticking.
step 7 When ready to cook, divide the dough into 8 equal balls. On a lightly floured surface, roll each one into a large oval about 8 inches in length and about 1/4-inch 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. Melt half the Salted Butter (4 Tbsp). Lightly brush both sides of each dough oval with the melted butter as you proceed.
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. Melt half the Salted Butter (4 Tbsp). Lightly brush both sides of each dough oval with the melted butter as you proceed.
step 9
Just before you start cooking the first naan, drizzle a 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 10
Place the first naan on the skillet and immediately cover with the lid. After about one minute, you’ll notice bubbles forming on the top.
step 11
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 11 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
In a small saucepan, melt remaining Salted Butter (4 Tbsp) and add the Garlic (3 cloves). Heat over low heat until the butter is lightly browned and the garlic is golden. Remove from the heat and add the Fresh Herbs (20 g).
step 12 In a small saucepan, melt remaining Salted Butter (4 Tbsp) and add the Garlic (3 cloves). Heat over low heat until the butter is lightly browned and the garlic is golden. Remove from the heat and add the Fresh Herbs (20 g).
step 13
Brush the garlic herb butter over the warm naan and serve. 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. Enjoy!
step 13 Brush the garlic herb butter over the warm naan and serve. 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. Enjoy!

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