Naan with Garlic Butter

Recipe by Catherine Pla, adapted from King Arthur Baking

Makes 8 naan

Naan with Garlic Butter

You won’t buy naan again once you see how easy these are to make.

• 1 1⁄2 c (180g) all-purpose flour

• 3⁄4 c bread flour

• 1⁄2 c + 2 T (142g) warm water

• 5 T (71g) whole milk plain yogurt, room temperature

• 2 T (28g) ghee, melted (or butter)

• 2 t instant yeast

• 2 t granulated sugar

• 1 t kosher salt

• Ghee or coconut oil for frying

Garlic Butter

• 2 T ghee (28g), or unsalted butter

• 2 cloves garlic, crushed, pressed or minced

• 1⁄4 c cilantro, rough chopped, or mixed herbs (parsley, chives, basil, dill)

• Kosher salt and black pepper

Blend flours, water, yogurt, butter, yeast, sugar, and salt in the large bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until combined. Increase speed to medium and mix for 3 minutes, until dough pulls away from the sides of the bowl and thickens into a dough. Knead, using the dough hook, until the dough is smooth and bouncy. It will still be slightly tacky. Scape dough out of the mixer bowl and place in an oiled bowl, cover, and let it rest in a warm spot for an hour.

Turn it out onto a lightly floured surface and divide into 8 equal portions (about 65g each). Shape each into a ball and let rest, covered, about 20 minutes.

To make garlic butter, melt butter and garlic in a small saucepan until butter starts to brown slightly. Remove from the heat and season with salt and pepper to taste.

Use a rolling pin to roll out dough balls into 8 ovals, about 1⁄4” thick. Meanwhile, heat 1 tablespoon ghee in a large skillet over medium heat. Fry naan ovals about 30-50 seconds on each side, adding more ghee to the skillet as needed. Bubbles and toasted spots will appear on the naan. Transfer cooked naan to a clean kitchen towel and wrap to keep warm.

Brush warm naan with garlic herb butter, sprinkle with cilantro and serve.