I really think after looking at the picture above, I don’t have to mention or write anything else. But for the purposes of bestowing justice on this excellent and thought-out recipe, I insist that I shall write a few words. It seems that Naan is a trending recipe in 2020, right around this time. Maybe it’s because we had a lot of time on our hands due to the quarantine situation. Whatever the reason is, after having made my own version of this trending recipe, what amazes me is why have I not attempted making Naan at home before? It is so simple and so straightforward! And by far it is the best Naan I have ever had.
After researching, adjusting, modifying, testing and carrying out this trending Naan recipe, I also can’t help but to wonder why so many restaurants fail to deliver delicious Naan (either too dried out, too chewy, and in some cases, like cardboard). I kid you not, my daughters Sameen, Farheen, and I have made this recipe two times in less than one week, and I don’t think I will ever enjoy Naan elsewhere. This Garlic Butter Naan recipe that I present to you, the mode and manner of preparation and all the detailed, important techniques I include, ensure that your Naan will turn out PERFECT every single time! Of course you can substitute sugar for the honey that I chose to use to activate the yeast, but I love honey. And as you may have noticed, I tend to include a drizzle or two of honey in several of my recipes (including my recently posted Butter Chicken recipe). So for me, there is no substitute for this natural sweetener-an absolute must for this Naan recipe as far as I am concerned!
Garlic Butter Naan
Ingredients
For Naan
- 4 cups all purpose flour
- 3/4 cup whole milk *warmed
- 3/4 tsp active dry yeast
- 1 tbsp honey
- 1 cup plain Greek yogurt *can substitute with whole milk yogurt
- 1/4 cup warm water
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Kosher salt *or to taste
- 1/2 cup all-purpose flour *as needed for kneading and rolling
- 4 tbsp butter *salted butter and melted to brush each naan (both sides) before placing in skillet
For Browned Garlic Butter with Herbs
- 1.5 sticks butter *12 tablespoons unsalted butter
- 5 cloves garlic *chopped (in processor)
- 1 cup cilantro *rinsed, stemmed and chopped
- 3/4 cup parsley *rinsed, stemmed and chopped
Instructions
For Making Naan Dough
- In a KitchenAid stand mixer, add the 3/4 tsp active yeast, 1/4 cup warm water and 1 tbsp honey. Let yeast activate for 7-10 minutes until mixture starts to bubble.
- Place dough attachment on the mixer. Now add the flour, baking soda, baking powder, salt, warm milk and greek yogurt. Mix until all ingredients and flour is completely incorporated, about 4-5 minutes. Now remove the sticky dough unto a flat surface dusted with flour. Knead dough with hands and form into a ball. Place dough in large, deep bowl, cover bowl with saran wrap and let dough rise in warm place for at least one hour. *Tip-you can slightly warm/preheat your oven, turn oven off and then place the covered dough bowl into warm oven. Make sure oven is just warm, NOT hot and NOT on.
- When dough has risen, remove dough onto flat, lightly floured surface and gently knead again for 1-2 minutes. Then cut/divide kneaded dough into 9 sections. Roll each section into an approximately 7" x 7" circle with rolling pin. Brush both sides of each naan with some melted/unsalted butter.
For Browned Garlic Butter with Herbs
- In a saucepan, melt unsalted butter (1.5 sticks=12 tablespoons) on medium heat. Once butter has melted, turn heat to medium low and cook butter for additional 5-7 minutes. Now add the chopped cilantro and parsley, turn heat to low, and cook for another 2-3 minutes. Browned Cilantro and Parsley Butter is now done. Set aside.
For Cooking Naan on Cast Iron Skillet
- Heat cast iron skillet on high heat. Once skillet is hot, add 2 tsp grape seed oil and with a paper towel, carefully rub oil into skillet, removing excess (Please don't burn yourself). Allow skillet to heat for an additional 1-2 minutes. With heat on high, carefully place buttered naan on hot skillet. Turn heat to somewhere in between medium high and high, depending on your stove, and cover Naan with any lid that fits the cast iron skillet. Let cook for 1 minute covered on medium high-high heat. Then uncover skillet, carefully turn Naan with spatula, turn heat down just a bit (medium high) and now cook other side for 1 minute. Carefully transfer cooked Naan to a plate lined with a clean cooking towel. Repeat for all remaining Naans.
- Allow each Naan to cool for about 3-4 minutes. Then, using a pastry brush, brush each Naan (both sides) with browned Garlic, Cilantro and Parsley Butter (as little or as much as you want!)
- Garnish with fresh chopped cilantro and parsley. Hot off the skillet, absolutely, mouthwatering and deliciously perfect Garlic Butter Naan are now ready to serve. Pair superbly with my Butter Chicken, Beef NIhari, Chicken Bihari or any number of other dishes. You will for sure enjoy! Nosh Farma'aiye.