Rosemary Garlic Butter Naan is a rich, buttery homemade naan that's perfect as a side to your favorite Indian dishes and more! These fresh doughy mounds of bread are coated generously in garlic and herbs and taste far better than any store-bought variety.
Never purchase frozen naan again! I wouldn't be "Britney Breaks Bread" if I didn't encourage you to make your own bread. It's cost-efficient, yields much more food, and tastes SO much better! Plus, you'll impress all the people who have yet to try!
If you've been hesitant about preparing homemade bread, I'm here to assure you that it is actually fairly simple. And this garlic naan recipe is a great way to start!
With the exception of maybe one or two ingredients, you probably have most of what you need for this recipe already stocked in your kitchen! This Rosemary Garlic Butter Naan is so good, you'll be making this fluffy treat over and over!
Naan is an Indian-style flatbread. It is traditionally baked in a tandoor or cylindrical clay oven. I used a cast iron skillet because I don't own one of those, bChances are, you don't have either of these at home (neither do I) but my recipe will yield similar results!
Firstly, add active dry yeast and sugar to slightly warmed water. Then gently whisk and allow the yeast to become foamy/bubbly. This process should take about 8-10 minutes.
Next, in the bowl of a stand mixer with the dough hook attached, combine yeast mixture, yogurt, milk, olive oil, salt, flour, baking powder, and baking soda. Mix for about 3-4 minutes, until the dough is combined.
The dough should feel sticky to the touch, but should not stick to the bowl. If the dough is a little dry, add an additional teaspoon of water. Conversely, if the dough is too sticky, add 1 tablespoon of flour.
Now spray a large bowl with oil and add the dough. Then cover with plastic wrap and allow the dough to rise for about 1 ½ hours. By then, the dough should be doubled in size.
After the dough has been prepared, you're ready to make naan! Punch the dough down and add to a well-floured flat surface. Cut the dough into 10 equally sized pieces. Use a rolling pin in order to roll each piece into a thin circle (the circles do not have to be perfect).
Then heat a large cast-iron skillet (or a pan with a thick bottom) over high heat. Once the pan becomes very hot, sprinkle olive oil into the pan. Add a piece of dough, and cover with a lid.
Cook for about 45 seconds to 1 minute on each side. Repeat for all pieces, ensuring that you add olive oil to the pan prior to adding the next piece of dough.
Finally, whip up a quick rosemary garlic butter spread. I love the combination of the rosemary herb with garlic. Rosemary has hints of citrus, pepper, mint, and sage. And we all know that garlic makes everything tastes better.
First, melt butter in a medium-sized bowl. Then add herbs, a pinch of salt, and garlic, and stir together. Generously brush each piece of naan with rosemary garlic butter and you're done!
Warm, soft naan tastes divine on its own but maybe you want to make a meal of it. Here are some ideas:
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