But just so you know, this isn’t any old naan …it’s way better. This is Tieghan’s Herbed Garlic Butter Naan. And yes, you really can make this at home.
To start off, how many of you make your own homemade naan? I bet not too many hands went up on that one. I confess to being a newbie at this, too. I’ve made gluten-free naan-style bread many times but this was my first attempt at making regular naan.
This one is rich and buttery with a hint of smokiness. And that final coating of garlic and herbs takes it right over the top. I recently spotted the recipe on one of my favorite food blogs, Half Baked Harvest. And it’s a good one. For sure.
Actually, what is naan?
For those of you not familiar with naan, it is a soft pillowy Indian-style flatbread that is traditionally made in a tandoor or cylindrical clay oven. The truly authentic clay oven reaches a temperature of 900°F!!
The dough gets slapped against the walls of the tandoor, where it magically adheres, then bakes quickly over the burning fire. Surely, none of us have one of those in our kitchen.
You can achieve similar results on your stovetop by following this recipe. Really.
Let’s start out with the list of ingredients…
- Warm water – A temperature of around 100°F is ideal for activating the yeast. If the water is too hot (more than 130°F) it will kill off the yeast. I find it helpful to use an electric tea kettle with precise temp control to heat my filtered water. Or use my digital thermometer to check on the temperature.
- Honey – Using honey, instead of sugar, rounds out the flavor and adds a silky smooth texture to the dough.
- Active dry yeast – Check to be sure that your yeast is well within the expiration date.
- Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
- Baking soda & baking powder – For this recipe, you’ll need both baking soda and baking powder. The baking soda contributes to a slightly tangy flavor, while the baking powder helps to maintain a desired flavor profile. Also, the baking soda can help create a softer, chewier texture, while the baking powder contributes to a lighter, fluffier texture. It’s a true balancing act.
- Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
- Warm whole milk – Whole milk is recommended but reduced-fat milk should be okay. The milk should be gently heated to around 100°F.
- Plain full-fat Greek yogurt – The higher fat content contributes to a richer, creamier texture and more complex flavor. If necessary, regular yogurt or sour cream can be used as a substitute.
- Butter – Salted butter is recommended here.
- Olive oil – My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- Garlic – Grated or finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
- Mixed fresh herbs – Finely chopped. Choose your favorites here such as parsley, basil, chives, cilantro or dill. Fresh herbs are recommended over dried. They generally have a brighter, more vibrant flavor with a more tender texture. Especially when used as a garnish to finish a dish before serving.
- In the bowl of a stand mixer, combine the warm water and honey.
- Sprinkle with the yeast.
- Let sit for 10 minutes or until the mixture begins to bubble on top.
- In a medium bowl add the flour, baking powder, baking soda, and salt.
- Using a whisk, gently mix until well combined.
- Add the flour mixture, warm milk and greek yogurt to the mixer bowl containing the yeast mixture.
- 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.
- 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.
- If not using right away, store it overnight in the fridge.
I highly recommend using a stand mixer on this one.
- If you don’t have a stand mixer, mix the dough in a large bowl using a wooden spoon and lots of arm power.
- A hand mixer won’t work on this one.
The dough will be very sticky so be sure to have a supply of flour nearby. Dust the dough lightly as you lift it from the bowl and knead it into a ball.
It won’t be perfectly smooth. That’s okay.
So here you go …the above picture is before the rest time.
The image below is after one hour.
Do your best to divide the dough into eight equal balls.
They don’t have to be exact. If you’re so inclined, you can use your digital food scale to measure them out. But it really isn’t necessary.
- When ready to cook, divide the dough into 8 equal balls.
- On a lightly floured surface, roll each one into a large oval about eight inches in length.
- About 1/4″ thick.
- As you form the ovals and stack them in a pile.
- Be sure to sprinkle them with flour as you stack to prevent sticking.
- 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 4 tablespoons of the butter.
- Lightly brush both sides of each dough oval with the melted butter as you proceed.
- Just before you start cooking the first naan, drizzle a small amount of olive oil (about a teaspoon) into the hot skillet.
- Very carefully spread the olive oil evenly on the entire surface using a large wad of paper toweling.
- 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.
- 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.
Repeat with the remaining dough ovals, keeping the finished bread wrapped in a clean linen towel as you work.
At this point, you will have a batch of amazing delicious naan. If you plan to serve it with hummus that is finished off with substantial toppings, you may want to call this a done deal.
But if you want to take your naan to the extreme level, keep it going.
- Make the garlic herb butter.
- In a small saucepan, melt the remaining 4 tablespoons butter.
- Add the grated garlic.
- Heat over low heat until the butter is lightly browned and the garlic is golden.
- Remove from the heat and add the chopped herbs.
- Brush the garlic herb butter over the warm naan and serve.
These are best served warm, right off the skillet. 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.
For this presentation, I used parsley, basil, and chives. There’s no limit to what you may want to use. Cilantro, dill, thyme, tarragon …just to name a few more.
Whatever floats your boat.
These are the absolute best when served immediately. Alongside grilled chicken or fish. How about with your next batch of kebabs?
Have some handy to accompany your favorite curry dish like this one …just so that all that yummy juice doesn’t go to waste.
Tieghan’s Herbed Garlic Butter Naan…
- Perhaps serve as a dipper with your favorite hummus.
- Or maybe this one.
It’s not likely but if you happen to have some leftover, they can be kept in an airtight container in the fridge for 3 to 4 days or up to 3 months, properly wrapped, in the freezer.
tieghan’s herbed garlic butter naan
Recipe from Half Baked Harvest
Awesome when served with your favorite curry, homemade hummus or along with your freshly grilled meat or fish.
Ingredients
- 1/4 cup warm water
- 1 tablespoon honey
- 3/4 teaspoon active dry yeast
- 4 cups all-purpose flour (480 grams)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup warm whole milk
- 1 cup plain greek yogurt (full-fat)
- 8 tablespoons salted butter, divided in half
- 2 - 4 garlic cloves, grated
- 3/4 cup chopped mixed herbs (such as parsley, basil, chives, cilantro or dill)
Instructions
-
In the bowl of a stand mixer, combine the warm water and honey. Sprinkle with the yeast. Let sit for 10 minutes or until the mixture begins to bubble on top.
-
In a medium bowl add the flour, baking powder, baking soda, and salt. Using a whisk, gently mix until well combined. Add the flour mixture, warm milk and greek yogurt to the mixer bowl containing the yeast mixture.
-
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. 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.
-
When ready to cook, divide the dough into 8 equal balls. On a lightly floured surface, roll each one into a large oval about eight inches in length. About 1/4″ thick. As you form the ovals and stack them in a pile, be sure to sprinkle them with flour to prevent sticking.
-
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 4 tablespoons of the butter. Lightly brush both sides of each dough oval with the melted butter as you proceed. Just before you start cooking the first naan, drizzle a small amount of olive oil (about a teaspoon) into the hot skillet. Very carefully spread the olive oil evenly on the entire surface using a large wad of paper toweling.
-
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. 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.
-
Make the garlic herb butter. In a small saucepan, melt the remaining 4 tablespoons butter and add the grated garlic. Heat over low heat until the butter is lightly browned and the garlic is golden. Remove from the heat and add the chopped herbs. Brush the garlic herb butter over the warm naan and serve.
-
These are best served warm, right off the skillet. 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.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
More homemade snack breads…
