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.
If you're ready to make your own bread then try this Fluffy Rosemary Rustic Bread or No Knead Lemon and Herb Bread.
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!
what is naan?
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!
how to prepare the dough
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.
how to cook rosemary garlic butter naan
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.
rosemary garlic butter
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!
what goes well with naan?
Warm, soft naan tastes divine on its own but maybe you want to make a meal of it. Here are some ideas:
- Traditional Indian cuisine like Chicken Curry or this Better than Takeout Butter Chicken.
- Hummus
- Roasted veggies
- Kebabs
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Rosemary Garlic Butter Naan
Equipment
- Stand Mixer
- Mixing Bowls
- Cast Iron Skillet with a Lid
Ingredients
Naan
- ¾ cup Water
- 1 tbsp Sugar
- 1 ¼ tsp Active dry yeast
- ¾ cup Whole milk yogurt
- ½ cup Whole milk
- 3 tbsps Olive oil, plus more for frying the dough
- 1 ½ tsp Kosher salt
- 4 - 4 ¼ cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
Rosemary Garlic Butter
- ½ cup Butter, melted (1 stick)
- 3 tbsps Fresh rosemary, diced finely
- ½ tbsp Fresh cilantro, diced
- pinch Salt
- 5 cloves Garlic, diced
Directions
- Warm water slightly and add active dry yeast and sugar. Gently whisk and allow the yeast to become foamy/bubbly, about 8-10 minutes.
- In the bowl of a stand mixer with the dough hook attached, combine yeast mixture, yogurt, milk, olive oil, salt, 4 cups of flour, baking powder, and baking soda.
- Mix until dough is combined, about 3-4 minutes. The dough should be sticky but should form a ball. If dough is sticking to the bottom of the bowl, scrape down the sides of the bowl and add 2-4 tbsps of flour (the remaining ¼ cup). Conversely, if dough is a bit too dry, add an additional teaspoon of water.
- Spray a large bowl with oil and add the dough. Cover with plastic wrap and allow the dough to rise for about 1 ½ hours, until doubled in size.
- Punch dough down and add to a well-floured work surface. Cut dough into 10 equally sized pieces. Using a rolling pin, roll each piece into a thin circle (the circles do not have to be perfect).
- Heat large cast-iron skillet over high heat. Let the pan become 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.
- To make the rosemary garlic butter, melt butter in a medium-sized bowl. Add herbs, a pinch of salt, and garlic, and stir together. Generously brush each piece of naan with rosemary garlic butter.
I made this for the first time and it was amazing! I have tried other naan recipes, but this is by far the best. I served it with Britney's butter chicken which is also fantastic!
Thank you so so much! i'm over the moon 🙂