Herbed Garlic Butter Naan with Yogurt Dough
Soft, pillowy naan bread made with Greek yogurt and a touch of yeast for subtle tang and tender crumb. Finished with fragrant garlic-herb brown butter that soaks into warm, blistered flatbread. Tieghan's version balances leavening with dairy for foolproof results. Serve immediately with curries, dips, or alongside grilled meats. The yogurt creates richness while baking soda adds lift; overnight cold fermentation deepens flavor without extended rise time.
Ingredients
- ¼ cup water
- 1 tablespoon honey
- ¾ teaspoon active dry yeast
- 4 cup all-purpose flourbread flour1:1grain
produces slightly chewier naan
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup whole milk
- 1 cup plain Greek yogurt
- 8 tablespoon salted butterunsalted butter1:1dairyFull guide →
- 1 teaspoon olive oil
- 2 clove garlic, minced
- ¾ cup fresh herbs, choppeddried herbs0.33:1herbs
use one-third the amount; intensity increases when dried
Instructions
- 1
Combine water and honey in mixer bowl, sprinkle yeast, let sit 10 minutes until foamy.
- 2
Whisk together flour, baking powder, baking soda, and salt in separate bowl.
- 3
Add flour mixture, milk, and yogurt to yeast mixture.
- 4
Mix with dough hook until flour incorporates completely, about 4 minutes; dough will be sticky.
- 5
Knead into ball with floured hands, cover, let rise 1 hour in warm place until doubled, or refrigerate overnight.
- 6
Divide dough into 8 equal balls.
- 7
Roll each into oval about 8 inches long and 1/4 inch thick on floured surface, stacking with flour between layers.
- 8
Heat cast-iron skillet over medium-high heat until very hot with lid nearby.
- 9
Melt 4 tablespoons butter, brush both sides of each oval as you cook.
- 10
Add small amount of olive oil to hot skillet, spread evenly with paper towel.
- 11
Place naan on skillet, cover immediately, cook about 1 minute until bubbles form on top.
- 12
Flip, cook uncovered another minute until toasted spots appear on bottom; wrap finished naan in linen towel.
- 13
In small saucepan, melt remaining 4 tablespoons butter with garlic over low heat until butter browns and garlic turns golden.
- 14
Remove from heat, stir in fresh herbs.
- 15
Brush garlic herb butter over warm naan and serve immediately.
Tips
Overnight refrigeration develops deeper flavor and makes dough easier to shape; bring to room temperature 20 minutes before rolling.
Brown the garlic butter slowly on low heat to avoid burning; golden garlic and nutty brown butter are key to the finishing flavor.
Good to Know
Store cooled naan in airtight container at room temperature up to 2 days, or wrapped in foil in freezer up to 3 months. Reheat wrapped in foil at 350F for 5-7 minutes.
Prepare dough through first rise, refrigerate overnight or up to 24 hours. Shape and cook fresh when ready. Alternatively, cook naan ahead, cool completely, then freeze; reheat wrapped in foil.
Serve warm immediately after brushing with garlic herb butter. Pairs with Indian curries, Mediterranean dips, grilled meats, or used as wraps for kebabs and grilled vegetables.
Common Mistakes
Do not skip the 10-minute yeast bloom to avoid dense bread with poor rise.
Do not skip olive oil on skillet surface to avoid sticking and uneven cooking.
Do not overheat garlic in brown butter to avoid bitter, burnt flavor.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a stand mixer?
Yes. Combine wet ingredients by hand, then stir flour mixture into wet mixture with a wooden spoon until shaggy. Knead by hand for 8-10 minutes until smooth and slightly sticky. Proceed with rising and cooking as directed.
What if I don't have fresh herbs?
Use dried herbs at one-third the amount (0.25 cup becomes approximately 4-5 teaspoons). Dried herbs concentrate in flavor when heated in brown butter. Cilantro, parsley, and mint work best; avoid delicate basil which loses flavor when dried.
How long can I keep cooked naan and can I freeze it?
Cooked naan keeps 2 days in airtight container at room temperature. Freeze up to 3 months wrapped individually or stacked with parchment. Reheat wrapped in foil at 350F for 5-7 minutes from thawed or frozen state.