Rosemary Garlic Butter Naan

5 from 3 votes

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.

Prep Time2

Cook Time20

Total Time2 20

Course: Appetizers, Sides

Cuisine: Indian

Servings: servings

Calories: 340kcal

Author: Britney

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

Instructions

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.

Notes

Tips for making the BEST Naan!

Kneading: Knead the dough with the dough hook in the stand mixer (or by hand) until it becomes smooth and elastic. This helps in developing gluten and gives the naan a good texture.

Resting Time: Allow the dough to rise in a warm place. This gives the yeast enough time to ferment the dough, resulting in a soft and fluffy naan.

Preheat the skillet: Make sure your skillet is scorching hot before cooking the naan. A hot surface helps in creating the characteristic bubbles on the naan.

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