Garlic And Herb Naan
Andrea Potischman
Apr 3, 2020
As a kid, I was never a big bread eater. Crackers, of almost any variety, were my go-to. There were, however, a few breads I never said no to, and naan was one of them. Naan, the well-known Indian favorite is a flatbread typically made with a dry yeast, all-purpose flour, warm water, sugar, salt, most commonly (but not always ghee), and yogurt which is traditionally baked in a tandoor or clay oven.
Considered a simple bread, naan always seemed too complicated to make. Authentic Indian food is complex and not nearly as easy as one would think, why would naan be any different? But recently, I was surprised to learn, that naan, with its one-of-a-kind appearance and texture, can be made without a traditional tandoor oven. Naan’s characteristically bubbly top and fluffy texture were possible in a traditional oven or stovetop, as is the case in this recipe. Honestly, had I known this sooner, I would have started making homemade naan years ago!
This is not my recipe, it is lightly adapted from Half Baked Harvest and it is a keeper. I should not be all that surprised by this recipe, cast iron skillets can truly make just about anything sweet or savory. What I love most about naan is that it’s a light, fluffy, bread that can be served with just about anything.
Topped with traditional garlic and herbs, this skillet naan recipe holds its own against some of the best authentic naan I’ve had in the States. And this wonderful naan recipe is truly superior because it holds up even when you make it in advance. So if cooking naan right before serving is not appealing, go ahead and make it in advance and just heat it in the oven slightly before serving.
Fun Facts About Naan
- Naan is derived from the Persian word “non” which refers to bread. In Turik languages, flatbreads were known as “nan”.
- Naan was first recorded in 1300AD by the Indo-Persian poet Amir Kushrau.
- Around the 1520s (during the Mughal era in India) naan was traditionally accompanied by keema or kabob as a popular breakfast dish for royals.
- In the early 1920’s, Britain’s oldest Indian restaurant Veeraswamy, began offering naan on its menu.
- Around 1980 Honeytop Specialty Foods began producing authentic commercially produced naan in Europe with a 12-week shelf life.
Naan is truly a bread that goes with any dish you can imagine. I particularly like it with lamb kofta, but I am also one to serve it with fish. And, if you feel like getting creative, garlic and herb naan also makes an excellent pizza crust.
Garlic And Herb Naan
Ingredients:
For the Naan Dough:
- 1/4 cup warm water
- 1 tablespoon honey
- 3/4 teaspoon active dry yeast
- 3/4 cup warm whole milk
- 1 cup full fat plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
For the Garlic Herb Butter:
- 8 tablespoons salted butter, melted and divided in half
- 3 cloves garlic, grated
- 3/4 cup parsley and cilantro mixed and chopped
Directions:
- For the Naan Dough: In the bowl of a kitchen mixer such as a KitchenAid, fitted with a paddle attachment, combine the water, honey, and yeast. Let the mixture sit for 5-10 minutes or until the mixture begins to bubble on top. 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.
- 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.
- 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.
- For 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.
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