This is a classic recipe for naan, a yeasted flatbread that is incredibly delicious. It has garlic herb butter brushed while hot, so it seeps in, making it moist and irresistible. I urge you to try it! Don't be discouraged by the fact that it uses yeast. This recipe is a great one for beginner bakers.
A fantastic flatbread anyone can make!
Who can resist a thin piece of warm grilled bread that has been brushed with herbed garlic butter? No one I know, that's for sure.
Don't be put off by the fact that this naan uses yeast; I know many are apprehensive about using it. Though yeasted, this recipe is hard to mess up and is a great one for beginner bakers.
Slightly different from our very popular cheese naan recipe, this one is a more classic recipe. A pretty close relative to garlic bread when it comes to flavor.
It's pretty traditional, but I add a semolina flour variation that makes it a tad more textured and chewy—just a smidge. This unique flour is used in pasta, so it works very well for bread recipes, like Italian semolina bread or semolina rolls.
How to make sure the yeast works
Check the expiration date on the yeast package. It's best to get a new package if it's past the expiration date.
Appearance: Yeast should be beige to light brown and granular or powdery, depending on the type (instant or rapid rise, active-dry or fresh). If it appears grayish, clumpy or has any signs of discoloration, it may be old or expired.
Smell: it typically has a mild, slightly sweet smell. If it has a strong or unpleasant odor, it may be old or contaminated and should not be used.
If in doubt, don't use it! Buy new.
Proofing test:
- In a small bowl, dissolve ½ teaspoon of sugar in about ¼ cup of warm or tepid (not hot) water. You should be able to dip your pinky finger.
- Sprinkle ½ teaspoon of yeast over the water and sugar mixture.
- Gently stir the mixture and let it sit for about 5-10 minutes.
- If the yeast is active and fresh, it should begin to foam and bubble. This indicates that the yeast is alive and can be used for baking. The amount of activity will depend on the type of yeast. Instant yeast will bubble less than active-dry or fresh.
⭐️ Organization
When making recipes with yeast, read the recipe first and check how long it will take, that you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
Steps to make naan dough
- Check that the yeast is active. This is very important. If it's not, start again with a new one.
- If making it by hand, use a large bowl to stir the ingredients. I use a wooden spoon, but you can use a silicon or rubber spatula.
Have ready counter space for kneading the dough.
If using a stand mixer, use the bowl and paddle attachment for mixing and change to the dough hook for kneading.
- The final dough is placed in a greased bowl and covered to let it double in volume. Use a bowl large enough to handle the expansion.
- First rising: the difference in volume is very noticeable and, depending on the size of the bowl, will fill most of it.
- Make dough balls: try to make them as even-sized as possible so your naan pieces are roughly the same size.
- Second rising: cover them loosely with a clean kitchen towel and let the dough balls double in size again.
Rolling and cooking naan
- To make the garlic herb butter, process the soft butter with minced garlic and fresh herbs, or mix them by hand. If not using it right away, refrigerate the mixture in an airtight container or covered bowl.
- Roll each ball of dough into a thin rectangle using parchment paper or the counter.
- Cook on the stove: you can do several at a time if you use a large enough skillet or cast-iron grill pan.
- Brush with garlic butter while still hot. This is essential to moisten the bread and get a chewy bite.
Serving and presentation
Sprinkle chopped fresh cilantro or parsley over the garlic-buttered naan for added flavor and color.
What to serve naan with:
- With dips: serve it as part of a buffet or appetizer board alongside raita, hummus, tzatziki and similar dips.
- As a snack: it can also be served as a standalone snack or appetizer. Cut it into strips and serve it with your favorite chutneys or sauces.
- With curries: this is a classic bread to serve with a variety of Indian curries, such as butter chicken, tikka masala, or palak paneer.
Ways of presenting the naan:
- Platter: arrange the naan on a large serving platter. Stack them slightly overlapping each other. Garnish the platter with extra fresh herbs and lemon wedges for a vibrant look.
- Individual serving: cut it into quarters and serve on individual plates alongside small bowls of dipping sauce or curry.
- Basket: line it with a clean cloth napkin or parchment paper and place the naan overlapping slightly. Cover them with the napkin overhang to keep them warm.
Related recipes you might like:
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Garlic Naan Recipe (with herb butter)
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Ingredients
For the bread dough:
- 4 cups all-purpose flour
- 3 tablespoons olive oil plus more for cooking the bread
- 2 ½ teaspoons active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 cup warm water
Garlic herb Butter:
- ¼ cup soft butter
- ⅔ cup fresh basil, loosely packed
- ⅔ cup fresh parsley, loosely packed
- 2 garlic cloves, minced
- Salt to taste
Instructions
For the naan dough:
- Mix yeast, sugar and ¼ cup water in a small bowl. Stir and leave in a warm place to activate the yeast for about 10 minutes. It should bubble and foam.
- In a large bowl (or the bowl of the stand mixer if using it), stir to mix the flour and salt.
- Pour the yeast mixture, and the rest of the water and stir gently. Use the paddle attachment for the stand mixer.
- Add the olive oil and mix to incorporate a little.
- If kneading by hand, transfer to a lightly floured counter and knead for a few minutes until you have a smooth and manageable dough. If the dough is dry, add a teaspoon at a time of extra water. If it's too wet, add a tablespoon at a time of extra flour. But don't overdo it in any case. If using the stand mixer, use the dough hook to knead the bread at medium speed.
- Make a ball with the dough and place it in a deep bowl. Cover with a clean kitchen towel and leave it in a warm place (not too hot or cold) for about 45-60 minutes until the dough doubles in size.
- Gently, punch down the risen dough, divide it into 12 equal parts and shape them into balls. Cover them with the kitchen towel and leave them for 20-30 minutes, until they double in size.
- Roll the dough pieces: use parchment paper or very lightly flour the kitchen counter and roll each ball into a rectangular shape about ¼ inch thick or a little thinner. It will be irregular and that’s fine.
- Cook the bread: Heat a cast iron pan or skillet. Add a little olive oil and start cooking each bread one by one or more at a time, depending on the size of the pan. But don’t overcrowd them. It's similar to making pancakes.
- Cook on one side for about 1-2 minutes or until lightly golden brown and bubbles start to appear. Flip them and cook them on the other side for 30-40 seconds.
- As you remove them from the stove, brush liberally with the garlic basil butter.
- Cover the bread with a towel or a pot lid to keep the pieces soft while you cook the rest of the bread balls.
For the garlic herb butter:
- Place the soft butter, garlic, basil, and parsley in a processor. Blend until smooth. You can also mix it by hand in a bowl. It will be more rustic and have more texture as you won't be able to process the ingredients so much.
- If not using soon, refrigerate it in an airtight container or covered bowl.
Notes
- I sometimes use 3 cups all-purpose and 1 cup fine semolina flour instead of only AP.
- Use cilantro instead of parsley or in addition to.
- Use more garlic or something spicier in the herb butter, like paprika.
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