I needed a flat bread the other day for a mezze platter I was planning for dinner, but didn’t feel like making pita. Naan is so much easier. This version was a buttered garlic bread. It was so yummy. My oldest at 4 of them! Whoa. Even my youngest, who isn’t a big eater at 2.
Start by mixing your dough, recipe below. For some reason I didn’t get photos of the dough?
Give it a good rise.
Divide into 12 pieces and roll into balls.
flatten each ball in a 3 inch round, not exact, but just enough to flatten and let it rest.
Start with the first piece you flattened, it should be ready to go by the time you flatten all of them. Next, roll each piece into a elongated oval. Mine were about 6 inches long by 3 inches wide. These don’t have to be exact, so don’t stress. Naan is an irregular shape. Also, they were about 1/4 inch thick. They expand a lot when cooking.
Next, brush one side with melted butter.
Heat cast iron, I used 2 pans to get them cooked quicly, on medium until hot. Add naan, buttered side down. Let it cook for several minutes until bubbles form, as shown in photo above. Butter side facing up. I used plenty of butter. I not only wanted the flavor, but also color from the cooked butter.
Cook it until it is a dark golden brown color. on both sides.
Once they come of the pan, I brush again with a mix of melted butter and minced garlic. Roasted garlic would have been even better, but I did’t have any ready.
Now that is a beautiful stack!
Here it is taking it’s place on the mezze platter.
Garlic butter Naan
- 1/4 cup warm water
- 1 teaspoon honey
- 2 teaspoons active dry yeast
- 3/4 cup warm nonfat milk
- 1/2 cup nonfat plain greek yogurt
- 2 cups whole wheat flour I used white wheat
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
ingredients to brush on while cooking
- melted butter for brushing
- 1 tablespoon minced garlic for brushing
- Start by activating your yeast. Mix it with the warm water and sugar. Let this sit for several minutes until the yeast starts to bubble.Next combine remaining ingredients, except butter and garlic for brushing. Mix them for several minutes until smooth. You may need to add a touch more water or flour, just depends on weather, humidity etc. Although this is my standard recipe, the other day I needed to add another 2 tablespoons. Things were very dry here.Once it is mixed, cover and let this rise until doubled. Divide dough into 12 pieces. Roll each piece into a ball and flatten into a disk. Next, start with the first one you flattened, roll it into an elongated oval. Continue until all are rolled thin, about 1/4 inch. Heat heavy bottom skillet on medium heat. I used my cast iron. Brush all Naan with melted butter on one side. Place several in pan and start cooking. I had 2 skillets going, as I wanted to get them cooked and have them warm to serve. While the one side is cooking, brush the other with melted butter. Don’t flip until large air pockets have formed. It should be a dark golden brown.Once both sides are cooked, remove from pan. Mix melted butter with minced garlic and brush on naan. Next, sit back and enjoy. You deserve it. These are a lot of work!