Herbed Garlic Butter Naan Recipes

HERBED GARLIC BUTTER NAAN

Steps:

• 1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. 2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.3. When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work. 5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.

GARLIC HERB BUTTER

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

TIEGHAN'S HERBED GARLIC BUTTER NAAN

Steps:

• In the bowl of a stand mixer, combine the Water (1/4 cup) and Honey (1 tablespoon). Sprinkle with the Active Dry Yeast (3/4 teaspoon). Let sit for 10 minutes or until the mixture begins to bubble on top.
• In a medium bowl add the All-Purpose Flour (4 cup), Baking Powder (1 1/2 teaspoon), Baking Soda (1 teaspoon), and Kosher Salt (1/4 teaspoon). Using a whisk, gently mix until well combined.
• Add the flour mixture, Whole Milk (3/4 cup), and Plain Greek Yogurt (1 cup) to the mixer bowl containing the yeast mixture.
• Using the dough hook, mix until the flour is completely incorporated, about 4 minutes. The dough should be very sticky. Dust lightly with flour and remove from the bowl.
• With floured hands, knead the dough into a ball. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.
• When ready to cook, divide the dough into 8 equal balls.
• On a lightly floured surface, roll each one into a large oval about 8-inches in length and 1/4-inches thick. As you form the ovals and stack them in a pile, be sure to sprinkle them with flour to prevent sticking.
• When ready to cook, preheat a large cast-iron or heavy-duty skillet over medium-high heat until it is extremely hot. Be sure to have a matching lid nearby.
• Melt Salted Butter (4 tablespoon). Lightly brush both sides of each dough oval with the melted butter as you proceed.
• Just before you start cooking the first naan, drizzle a small amount of Olive Oil (1 teaspoon) into the hot skillet. Very carefully spread the olive oil evenly on the entire surface using a large wad of paper toweling.
• Place the first naan on the skillet and immediately cover with the lid. After about 1 minute, you'll notice bubbles forming on the top.
• Flip the naan and cook, uncovered for another minute or so until multiple toasted spots appear on the underside. As you work, keep the stack of cooked naan wrapped in a linen towel.
• Make the garlic herb butter. In a small saucepan, melt the remaining Salted Butter (4 tablespoon) and add the Garlic (2 clove). Heat over low heat until the butter is lightly browned and the garlic is golden.
• Remove from the heat and add the Fresh Herbs (3/4 cup). Brush the garlic herb butter over the warm naan and serve.
• These are best served warm, right off the skillet. Enjoy!

HOMEMADE GARLIC-HERB NAAN

Steps:

• Combine garlic, herbs, salt, lemon zest, and 4 cups flour in the bowl of a stand mixer fitted with dough hook.
• Combine sugar and 1 1/3 cups warm (105°F-110°F) water in a small bowl. Sprinkle yeast over water and let sit until foamy (it will smell very yeasty!), 8-10 minutes. Stir in buttermilk. Add to dry ingredients and mix on medium speed until a smooth, wet dough forms, 5-7 minutes.
• Transfer dough to a lightly oiled large bowl. Cover with plastic wrap and chill until at least doubled in size, 12-24 hours. (If the dough hasn't quite doubled, let sit at room temperature 30-60 minutes.)
• Gently punch down dough and turn out onto a very well-floured surface. Portion into four 3"-4"-diameter balls. Cover with a floured kitchen towel and let rise until pillowy and springy to the touch, 30-45 minutes.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough.