Garlic Butter Naan

I’ve been meaning to post this for a long time and am now finally getting around to it. I make this naan all the time! It’s definitely a favorite in our household. It’s soft, doughy, chewy, warm bread brushed with garlic butter. Just the best! Serve it with any of your favorite Indian dishes, Mediterranean platters, or even by itself. It’s hard to eat just one! Serve right off the skillet, really is the best! Plus it’s so easy to make!

Ingredients

• 1/4 cup warm water
• 1 tbsp. honey
• 3/4 tsp. dry active yeast
• 3/4 cup warm whole milk
• 1 cup full fat greek yogurt
• 4 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 4-5 tbsp. neutral oil for brushing onto the naan
• 6 tbsp. unsalted butter, melted
• 3 garlic cloves
• 3 tbsp. fresh parsley, minced

Directions

In a bowl of a stand mixer with the dough hook attachment, combine the warm water, honey and yeast. Let that sit and activate and bubble up for about 5 minutes while you get everything else ready.

Add in the milk, yogurt, flour, baking powder, baking soda, and salt into the bowl. Mix on low until the flour and everything is incorporated then turn up to medium speed and let mix for 2-4 minutes. The dough should clear the sides as well and should be a little sticky. Then pour out the dough onto a floured work surface and knead until it’s a smooth ball. Spray the bowl with nonstick spray and place inside the bowl, cover with a kitchen towel and let rise until doubled in size, in a warm spot for about an hour.

Once the dough has risen cut the dough into 8 equal pieces. Shape each into into a small dough ball, and using a rolling pin roll each one out into small ovals or circles about 6-8 inches big. Set aside and continue with the rest.

Heat up a grill pan or skillet to high heat. You want it pretty hot then can turn it down. But brush a little oil onto one side of the first naan. Place it oil side down into the pan, and brush the oil onto the other side, or pour a little bit into the pan. The naan will start to bubble up right away if the pan is hot enough. Let it cook for about 30 second and then flip and let it continue with the other side for another 30-45 seconds. Once cooked through remove from pan and continue with the rest of the naan.

For the garlic butter. In a small bowl or sauce pan, melt the butter and add in the minced garlic and parsley. Brush all over the finished naan and serve immediately!! ENJOY!