Garlic Butter Naan. (aka, what you should make in your quarantine kitchen this weekend!)
You’re about to make the most delish garlic butter naan bread.
Today I have an extra little bonus recipe here for you so you have a project in the kitchen this weekend. It’s a fun one too. And a delicious one!
Plus, it will go amazingly well with this chickpea curry.
I shared a naan bread a million years ago but this garlic butter version is TOPS. It is the ultimate comfort food.
And guess what? You don’t need any yeast!
In the craziest turn of events, I can’t find ANY yeast in my grocery stores right now. I mean, are people really baking that much bread? If so, that’s wonderful. But the bread aisles are practically empty too!
Maybe they are just making a lot of pizza.
Let’s think that.
So anyway – this naan bread doesn’t use yeast – it uses baking powder and soda. I’ve made versions with both yeast and baking powder and I really love both. You’re still going to let this one rise for a while, so don’t get TOO excited. It only helps with the flavor.
You’re also going to use yogurt! I’ve used both plain regular yogurt and plain greek yogurt with success. If you don’t have plain yogurt right now, you can use all milk. But if you have the yogurt, go for it.
The dough rises, you form it into balls, roll it out and cook it on a cast iron skillet. It gets all charred and delicious!
But then comes the best part – the garlic butter.
Melt some butter in a saucepan and stir in minced garlic cloves. Brush it directly on the hot naan bread. Sprinkle on some fresh parsley and you are in business!
While I have always loved naan, Eddie is absolutely fanatical over it. Probably loves it more than I do! If I don’t make it, he buys a package every week (which isn’t anywhere near as good as homemade). We often use it for these smoky chicken pitas (instead of the pita!) and we make quick pizzas on naan too.
It’s just SO easy. Make it your project!
Garlic Butter Naan Bread
Garlic Butter Naan
- In a large bowl, whisk together the flour, baking powder, soda and salt. In another bowl, whisk together the milk, yogurt and honey. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
- Place the dough in an oiled bowl and cover it. Let it sit in a warm place for 1.5 to 2 hours. It won't rise much! But let it rest.
- Once it rests, remove it from the bowl and knead it a few times on a floured surface, using some extra flour if it’s too sticky. Divide the dough into 8 separate balls. Roll each ball out into an oval shape.
- Heat a cast iron skillet over medium-high heat. Once it’s hot, brush it with a bit of canola (or another high heat) oil. Place the dough on the skillet and let it cook for 2 minutes or until it begins to bubble. Flip it and cook for 1 to 2 minutes more. Repeat with remaining dough.
- Heat the butter in a saucepan over medium heat until it melts. Stir in the garlic and turn off the heat. Brush the naan with the garlic butter and sprinkle with fresh parsley.
I wish I could make this pan magically appear in your kitchen!