Description
This recipe for garlic butter and herb speckled naan bread is a family-friendly, irresistible treat that transforms weeknight meals. It features a soft, pillowy texture with aromatic garlic butter and fresh herbs.
Ingredients
- 2.5 cups all-purpose flour (300g)
- 1 teaspoon active dry yeast
- 0.75 cup warm water or milk (180ml), (105-115F)
- 0.25 cup plain yogurt (60g), (Greek yogurt or sour cream)
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
- 0.25 cup unsalted butter (56g), melted
- 3 cloves fresh garlic, minced
- 0.25 cup fresh herbs, chopped (such as parsley or cilantro)
Instructions
- Activate Yeast: In a medium bowl, combine 0.75 cup warm water (105-115F), 1 tsp sugar, and 1 tsp active dry yeast. Stir gently and let it sit for 5-10 minutes until it looks foamy and bubbly, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, whisk together 2.5 cups all-purpose flour and 1 tsp salt. Pour in the activated yeast mixture, 0.25 cup plain yogurt, and 1 Tbsp olive oil. Mix with a spoon until a shaggy dough forms, just barely coming together.
- Knead Dough: Turn the dough out onto a lightly floured surface. Knead by hand for 5-7 minutes, pushing and folding, until it transforms into a smooth and elastic ball. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
- First Rise: Place the kneaded dough into a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm spot for 45-60 minutes, or until it has noticeably doubled in size.
- Prepare Garlic Butter Topping: While the dough rises, melt 0.25 cup unsalted butter in a small saucepan. Mince 3 cloves of fresh garlic and finely chop 0.25 cup fresh herbs. Stir the garlic and herbs into the melted butter and set aside, letting the flavors meld.
- Portion and Roll: Once risen, gently punch down the dough to release the air. Divide it into 6-8 equal pieces. On a lightly floured surface, roll each piece into an oval or teardrop shape, aiming for about 0.25-inch thickness.
- Cook Naan: Heat a 10-inch cast iron skillet or heavy-bottomed pan over medium-high heat until it is very hot (a drop of water should sizzle instantly). Cook each naan for 2-3 minutes per side until it puffs up beautifully and develops lightly charred spots. (If it looks pale and is not puffing, your pan might not be hot enough; increase the heat slightly.)
- Butter and Serve: As soon as each naan comes off the skillet, immediately brush it generously with the prepared garlic butter and herb mixture. Serve warm.
Notes
For a spicy kick, add a pinch (0.25 tsp) of red pepper flakes to the garlic butter. For added fiber, substitute up to half (1.25 cups) of the all-purpose flour with whole wheat flour. This recipe can be made gluten-free using a 1:1 gluten-free all-purpose flour blend, or dairy-free by opting for plant-based yogurt and dairy-free butter. For busy cooks, use instant yeast to reduce the first rise time to 30 minutes, or let the dough rise slowly in the fridge overnight for a no-knead option.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Bread, Side Dish
- Method: Stovetop, Kneading
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 250 calories
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 16 mg
Keywords: naan bread, garlic butter, herb, easy, homemade, skillet, weeknight, family-friendly, yeast bread, Indian