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Naan with parsley.
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5 from 1 vote

Naan with butter and herbs

This is my take on Naan, a traditional flatbread common to Indian cuisine.
Prep Time15 minutes
Cook Time15 minutes
Proofing time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Servings: 6 Naans
Author: Luay Ghafari

Ingredients

  • 1 ¼ tsp Dry active yeast
  • ½ cup Water, warm
  • 1 tbsp White sugar
  • 2 ¼ cups All Purpose Flour
  • ½ cup Whole milk - 1% or 2% milk is also fine
  • 2 tbs Extra virgin olive oil - you can use vegetable oil too if you prefer
  • 1 tsp Salt

Garnish

  • Butter As much butter you need to cover the naan bread
  • Black sesame seeds - Optional
  • Mixed herbs (parsley, mint, chives) - Optional
  • Flaky salt (Fleur de sel, sea salt, kosher salt) - Optional

Instructions

Preparation

  • Combine water, active dry yeast, and sugar. Stir and let yeast activate for 10 minutes.
  • In the bowl of a stand mixer, combine flour, salt, milk and activated yeast mixture. Attach dough hook and run on low until the dough comes together and pulls away from the sides of the bowl. Approximately 10 minutes.
    NOTE: Depending on the humidity and temperature in your home, you might need to add more flour or water to get the right dough consistency. Dough should be soft and pliable, but dry to the touch.
  • Place dough ball in an oiled bowl, cover with a tea towel and let proof for 1 hour. Dough should double in size
  • Divide the dough into 6 equal balls. Let dough balls rise for 15 minutes on counter, covered with tea towel.

Cooking

  • Roll the balls into flat disks using a rolling pin. Try to get them as thin as possible without tearing them. The shape doesn't matter. Rustic is best! Mine always end up looking like the continents.
  • Heat up a cast iron pan, or other pan that can withstand high heat (do not use a Teflon coated pan!). You can also try cooking these naans on a charcoal grill.
  • Cook naans one at a time. Place naan on piping hot pan. Bubbles should start to appear on the top of the naan. Let cook for approximately 30 seconds.
  • Flip the naan using a tongs or a spatula. Press down so that you get even contact with the pan. Let cook for another 30 seconds.
  • After about 60-90 seconds, your naan should be cooked through, golden grown and charred in spots. If you find that the naan is burning too quickly, adjust the heat and continue. Every stove is different so you'll have to trust your gut and adjust as necessary.

Garnish

  • Rub copious amount of butter on both sides of the naan, sprinkle with herbs, sesame seeds and flaky salt. Delicious!
  • Enjoy!

Notes

Recipe can easily be doubled.

Nutrition

Calories: 250kcal