Garlic Naan Bread

Written By Hattie Knowles

If you haven’t had naan bread before, you HAVE to try it! Especially when the naan bread is smothered in garlic butter as it finishes cooking. It’s like all of the best parts of garlic bread, a freshly made tortilla, and a breadstick or pizza dough have been combined into one amazing carb creation that you can fill with more deliciousness!

Naan Bread Recipe:

Makes 24 pieces

Naan Bread Dough

  • 2 1/2 cups whole wheat flour

  • 2 1/2 cups bread flour (or all purpose flour)

  • 2 teaspoons salt

  • 1/2 teaspoon baking powder

  • 1 tablespoon honey

  • 2 teaspoons active dry yeast

  • 1/3 cup olive oil

  • 1/3 cup plain greek yogurt

  • 1 1/2 cups warm water

Garlic Butter

  • 1/2 cup butter

  • 5-6 gloves garlic, minced

1. In the bowl of a stand mixer add the warm water and sprinkle the yeast over the top, stir, and let sit for 2-3 minutes

2. Add olive oil, honey, and 1 1/4 cup of each flour to the bowl; using the dough hook attachment, begin mixing on low and work up to medium as the flour is incorporated.

3. Once combined, add the remaining 1 1/4 cup of each flour, salt, baking powder, and yogurt; start on low speed again and gradually increase to medium

4. After the flour is combined and the dough is a uniform ball let the dough hook continue to knead the dough for 1-2 minutes

5. Remove the hook, leave the dough in the mixing bowl and cover with a clean towel; set the covered bowl in a warm place and let rise for 1 hour

6. While dough is rising, add butter and garlic to a small pan; melt butter over low heat; once melted set aside

7. Heat a cast iron skillet over medium heat until hot (you may need to very lightly oil pan as needed to prevent sticking between cooking each naan)

8. Turn the dough out and divide into 24 even pieces, * roll each piece out to a little thinner than 1/4 of an inch; the dough shouldn’t be too sticky to work with so flouring isn’t needed; however, if you dampen the dough lightly with water as you roll it makes it easier to work with

9. Use your hand to lightly wet one side of the rolled out dough, carefully place the wet side down onto the hot pan, cook for approximately 30-40 seconds, flip, cook for an additional 30-40 seconds (The dough should puff and get darker spots where it bubbles); remove cooked naan from pan and brush with garlic butter,* place on a plate and tent loosely with foil to keep warm as remaining pieces are cooked

10. Continue from * to * with remaining pieces

Hattie Knowles
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