Who am I these days? I’ve been baking more than I ever have and eating more carbs than I usually do… I swear, if it wasn’t for my intense daily workouts, I would gain 10+ pounds during this quarantine. Life is short so let’s just eat bread while we can, am I right?
I follow so many amazing food accounts on Instagram. Everyone is doing something different and food photography is SO big these days. It’s crazy how people can now make a living based off their IG account. Where can I sign up?!
One of my favorite food bloggers, HalfBakedHarvest, is always posting amazing recipes and food pictures. It’s so hard to not run to the grocery and spend hundreds of dollars on ingredients to experiment with after watching her food stories. One of her popular recipes is the homemade garlic butter naan. I have always wanted to prepare homemade naan so I figured what better time is it to learn new recipes than when we’re all stuck inside during this quarantine?! If you aren’t familiar with naan, it is similar to pita bead. Naan is an oven-baked flatbread found in cuisines mainly of Western Asia, South Asia, Myanmar and the Caribbean. Traditionally, naan is baked in a tandoor oven which is a clay oven that can reach temperatures of 900 degrees F. HOT!!
We ate the homemade naan with a beef shank and white bean stew but it would also pair wonderfully with roasted or grilled lamb, Greek salad, curry, hummus… you can even make a naan flatbread! So many options. Hope you enjoy!
Homemade Garlic Butter Naan
- Large Cast Iron Skillet
- 1/4 cup warm water
- 1 Tbsp honey
- 1 tsp dry active yeast
- 3/4 cup warm whole milk
- 1 cup plain Greek yogurt
- 4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 stick unsalted butter melted
- 2 cloves garlic smashed
- 3/4 cup fresh herbs parsley, chive, cilantro, dill
- In a bowl, combine the warm water and honey. Sprinkle the yeast on top and allow to sit for 5-10 minutes or until the yeast begins to look foamy and bubble on top.
- Add the warm milk, yogurt, flour, baking powder, baking soda, and salt to the yeast & water mixture.
- If you are using a stand mixer, with the dough hook attachment, mix until flour is incorporated, about 4 minutes. If you are using your hands, combine until flour is just combined. The dough should be sticky.
- Dust a clean work surface with flour, knead the dough into a ball.
- Place the ball of dough back into the bowl and cover with plastic wrap. Place in a warm area and allow the dough to double in size, about 1 hour.
- Once the dough has doubled, divide the dough into 8 equal parts.
- Using your hands, form the dough into a (rough) oval. Then, using a rolling pin, roll the dough into a large oval, about 8" long & 1/4" thick. Repeat with remaining dough.
- Melt the butter and add the smashed garlic cloves to infuse the butter.
- Heat a large cast iron skillet over HIGH heat. It's very important that the skillet is VERY hot.
- Brush both sides of the naan with the melted garlic butter.
- Spray the skillet with oil- canola or avocado oil is best for high heat.
- Place the naan on the hot skillet and cover right away with a lid. Cook for 1 minute until bubbles begin to form.
- Flip the naan over and cook, uncovered, for an additional 1-2 minutes. *The large toasted spots is what you want to see!* Brush the cooked side with the melted garlic butter.
- Remove the naan from the skillet and wrap in a clean kitchen towel to keep warm.
- Before serving, you can always brush more garlic butter on top. Sprinkle freshly chopped herbs over the naan and serve warm!