Garlic Naan Recipe (with herb butter)
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.
Servings 12 pieces
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
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.
Variations: adjust this bread to your liking.
- 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.
- 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.
